The Atlanta Journal-Constitution
VANILLA SUGAR COOKIES
To make this full batch, you’ll need a stand mixer that holds at least 5½ quarts. But it’s also an easy recipe to cut in half. The dough is ready right out of the mixer to roll out and bake. And a rolling pin with removable rings that determine the thickness of the dough makes rolling out the dough practically foolproof.
Opdenbosch works with a small amount of dough at a time due to the size of the waxed paper squares she uses for rolling out the dough and prefers baking her cookies on a silicone mat. If you don’t have one, parchment paper will do fine.
1 pound unsalted butter, room temperature
2 cups granulated sugar
2 eggs
2 tablespoons vanilla
6 cups all-purpose flour, plus more as needed 2 teaspoons cornstarch
1 teaspoon salt
Heat oven to 350 degrees. Line 2 rimmed baking sheets with silicone mats or parchment paper.
In the bowl of a stand mixer fitted with the paddle attachment, combine butter and sugar and beat at medium speed for 2 minutes or until well mixed. Stop mixer occasionally and scrape down sides of the bowl to be sure everything is evenly mixed. Stop mixer and add eggs and vanilla. Beat again on medium speed until everything is combined, about 30 seconds.
In a large bowl, whisk together flour, cornstarch and salt. Stop mixer and add most of the flour mixture. Cover mixer with a dish towel and turn mixer on low. Mix just until dough comes together, about 30 seconds. Reach in and pull out a handful of dough. If it clumps together but does not stick to your fingers, it’s done. If it is too sticky, add more flour and mix again briefly. Continue adding flour until you get the right consistency.
Dough is ready to roll out at this point. Divide dough into 6 balls. Set 5 balls aside. Flatten the last ball and put it between layers of heavy waxed paper. Using a rolling pin fitted with a ⅜-inch measuring ring, roll out the dough. Cut out shapes as desired, leaving them on the waxed paper until all are cut. Remove the excess dough and set it aside for the next batch you will roll out. Arrange the cut cookies on prepared baking sheets, leaving 1 inch of space between cookies. Bake 12 to 15 minutes depending on the size of the cookies or just until the edges turn light brown. Rotate baking sheets top to bottom and turn front to back at about 6 minutes. Remove cookies from baking sheet and cool completely on a wire rack before decorating.
While cookies are baking, add any dough scraps to the next ball of dough and roll, cut out and bake as for the first ball.
Makes 30 (3-inch) or 48 (2-inch) cookies.
Per cookie, based on 30: 260 calories (percent of calories from fat, 45), 3 grams protein, 33 grams carbohydrates, 1 gram fiber, 13 grams total fat (8 grams saturated), 45 milligrams cholesterol, 71 milligrams sodium.