Perfect Sugar Cookie

From the Flour, a cookbook and bakery in Boston by Joanne Chang. This dough is perfection. Be sure to let it rest at least an hour before baking. I rolled a half of the dough out at a time and kept the other half chilled. Every single bit of the dough rolled out into about 80 cookies. I am going to freeze the cookies and frost them as needed. Note**I prefer the frosting from my blog, Binx’s Christmas Cookies. The butter adds a glisten and it is the perfect amount for this batch of cookies.

1 cup unsalted butter, room temp.
1 1/2 c. sugar
2 eggs
1 T. vanilla
3 c. unbleached all purpose flour
2 1/2 t. baking powder
1/2 t. kosher salt
Using a stand mixer with the paddle attachment ( or a hand held mixer) cream the butter with the sugar on medium speed until light and fluffy (5-10 minutes), scraping the sides and bottom often. Beat in eggs and vanilla and mix for at least 2-3 minutes, until thoroughly combined. Scrape the bowl often. In a medium bowl combine flour, baking powder and salt until well mixed. On low speed slowly blend in flour mixture until evenly mixed. Let rest wrapped in plastic as an 8” disc at least one hour until dough is firm enough to roll out. Flour a work surface and the dought and roll out 1/4” thick. Cut out cookies and bake at 350 for 15 minutes. Cool cookies at least 30 minutes.
Frosting-see Note** above about optional recipe
3 1/4 c. (1#) confectioners sugar
5-6 T. milk
food coloring as desired
Place powdered sugar in a medium bowl and whisk in enough milk to make a stiff icing.

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