Date posted: November 29, 2017
Our lovely Casey has retired but her amazing Sugar Cookies recipe lives on. Our staff clamour when these cookies arrive and we’re sure your guests will too. Our deepest thanks to Casey.
4 cups all-purpose flour
1 teaspoon baking powder
¼ teaspoon baking soda
½ teaspoon salt
1 cup softened butter
2 cups sugar
2 large eggs, lightly beaten
2 tablespoons milk or lemon juice
(2 tablespoons finely grated lemon peel, if using lemon juice)
2 teaspoons vanilla
1. Sift the flour, baking powder, baking soda and salt into a bowl. In a separate bowl, cream the butter, add the sugar a little at a time, and beat the mixture until it is just light and fluffy; do not overbeat. Beat in the egs, the lemon juice or milk, lemon peel (if using) and vanilla. Ad the dry ingredients, in 2 or 3 batches, and stir until mixture comes together. Form into a dough, divide in thirds and transfer each to a sheet of waxed paper. Pat dough into a disk around ½ inch thick and wrap in waxed paper. Chill for at least 2 hours or overnight.
2. Preheat oven to 350 F. Line baking sheets with parchment paper. Let chilled dough soften at room temperature for 10 to 15 minutes, or until it can be rolled. Roll out dough between sheets of lightly floured waxed paper to slightly more than 1/8 inch thick. Cut out shapes with cookie cutters dipped in flour and arrange on baking sheets. Can be put fairly close together, as cookies do not spread much. Bake in centre of oven for 7 to 8 minutes or until edges of cookies are pale golden (longer if cookies are thicker or cut into large shapes). Oven temperatures vary, so watch and adjust baking times as necessary.
Cool cookies on the sheets for 5 minutes and transfer to racks to cool completely. Once completely cool, ice and decorate as desired.