Christmas cookies
1 cup (2 sticks) butter at room temperature
1 cup granulated sgar
2 large eggs
2 tsps vanilla extract
1 tsp salt
2 1/2 cups all-purpose flour
Decorating sugar
1. Line 2 baking sheets with parchment. Using an electric mixer, beat the butter and granulated sugar on medium-high until light and fluffy, 2 to 3 minutes. Beat in the egg, then the vanilla and salt.
2. Reduce mixer speed to low and gradually add the flour, mixing until just combined. Shape into 1-inch-thick disk, wrap in plastic wrap and refrigerate for at least 2 hours and up to 3 days.
3. Heat oven to 350. On a floured surface, roll the dough 1/4-inch thick. Using lightly floured 2- to 3-inch cookie cutters, cut the dough into shapes, flouring the cutters and rerolling the scraps as necessary. Place them 1 inch apart on baking sheets. Sprinkle with decorating sugar.
4. Bake, rotating the baking sheets halfway through, until the edges just begin to brown, 12 to 1 minutes. Let cool slightly on the baking sheets, then transfer to a wire rack to cool completely.
Source: Real Simple (modified)
