Martha Stewart Sugar Cookies

That sounds kind of funny, as if the cookies are shaped like Martha Stewart...but they're not. On another note though, while I was moving I found my sea creature cookie cutters! Can't wait to make lobster cookies.

These are from Martha's recipe for Ideal Sugar Cookies. I'm pretty sure this is my first Martha Stewart recipe, because a lot of times there is some ingredient in her recipes that I don't feel like looking for...like XYZ flour, bleached 5 times on Nantucket (exaggeration).

I made these back in April for the Habitat's second birthday. There are mostly H's for Habitat and 2's for their 2nd birthday, but I also sneaked in a few owls in there. Even though they said they're moving away from the owl logo, I now have owl cookie cutters from their birthday last year, so it was unavoidable. I couldn't make the actual party because I was going to Pittsburgh, so I brought a plate to Pittsburgh only to drop the entire plate on the street as soon as I got out of the car. Sad.

These were really easy to make! I like them thicker than the recipe calls for, so that they're a little softer, but it makes so much dough that you can play around with it. Actually, I think I may have doubled the recipe, but I'm sure you can still figure out how thick to cut them.

Ingredients

2 cups all-purpose flour
1/4 teaspoon salt
1/2 teaspoon baking powder
1/2 cup (1 stick) unsalted butter
1 cup sugar
1 large egg, lightly beaten
2 tablespoons brandy, or milk
1/2 teaspoon pure vanilla extract

1. Whisk together flour, salt, and baking powder in a medium bowl; set aside. In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar; mix until light and fluffy. With mixer running, add egg, milk (or brandy), and vanilla; mix until well combined. With the mixer on low, slowly add reserved flour mixture. Mix until just combined.

2. Transfer dough to a work surface. Shape into 2 discs, cover with plastic wrap, and refrigerate for at least 1 hour.

3. Preheat oven to 350 degrees. Line baking sheets with nonstick baking mats or parchment paper; set aside.

4. On a lightly floured work surface, roll out dough to 1/8-inch thickness. Cut into desired shapes, and transfer to prepared baking sheets, leaving an inch in between. Leftover dough can be rolled and cut once more. Bake until lightly golden, about 10 minutes; do not allow to brown. Transfer to wire racks to cool.


Martha forgot to include in the directions: immediately put some of this into your mouth.

Roll it up and stick it in the fridge:

Roll it flat: