Watkins Vanilla Sugar Cookies
A crisp, buttery vanilla sugar cookie inspired by a 1936 Watkins recipe.
Ingredients
all-purpose flour (sifted)
2.5 cup
baking powder
1 tsp
unsalted butter (slightly softened)
1 cup (2 sticks)
sugar
1 cup
large egg yolks
2
salt
a pinch
vanilla extract
2 tsp
sugar (or colored decorative sugar, for topping)
2-3 tbsp
Instructions
1
Mix the dry ingredients
In a large bowl, thoroughly combine the flour and baking powder; set aside.
2
Cream the butter
In another large bowl, beat the butter and sugar with an electric mixer on medium speed until well combined and fluffy.
3
Mix in the wet ingredients
Add the egg yolks, then add the salt and vanilla extract, and mix until evenly combined.
4
Form the dough
Gradually stir or fold in the flour mixture to form a smooth dough.
5
Roll and chill
Divide the dough in half. Place each portion between two large sheets of wax paper. Roll each portion out to 1/8 inch thick; check the underside of the dough and smooth out any wrinkles that form. Stack the rolled dough (with the paper) on a baking sheet. Refrigerate for about 30 minutes until cooled and hardened, or freeze for about 15 minutes to speed up the chilling.
6
Preheat
Preheat the oven to 375°F. Grease or spray several baking sheets with non-stick spray.
7
Cut the cookies
Work with one portion of dough at a time, keeping the rest chilled. Gently tear off one sheet of wax paper, then press it back into place. Flip the dough over, then peel off and discard the second sheet of paper. Use assorted 2.5 to 3-inch cookie cutters to cut out the cookies.
8
Decorate
Sprinkle the cookies with sugar or colored decorative sugar.
9
Bake
Bake one tray at a time, placed in the upper third of the oven, for 8 to 11 minutes, until the tops are pale and the edges are a touch darker.
10
Cool
Transfer the baking sheet to a rack and let stand until the cookies firm up slightly, 1 to 2 minutes. Use a spatula to move the cookies onto the rack. Let stand until completely cooled.
