Recipe courtesy of Alton Brown from Good Eats: The Cookie Clause in Food Network Channel
Total hours: 2 hr 24 min
Yields: 3 dozen
Ingredients
- 3 cups all purpose flour
- ¾ tsp baking powder
- ¼ tsp salt
- 1 cup unsalted butter, softened
- 1 cup sugar
- 1 egg, beaten
- 1 tbsp milk
- Powdered sugar, for rolling out dough
Directions
- Sift flour, baking powder and salt together. Set aside. Place butter and sugar in a large bowl of an electronic mixer. Beat until light in color on low speed. Add egg and milk to combine. Gradually add flour until mixture pulls away from the side of the bowl.
- Divide the dough in half. Wrap in waxed paper. Refrigerate for 2 hours
- Preheat oven to 375º F
- Remove 1 wrapped pack of dough from the refrigerator
- Sprinkle surface where you will roll out the dough with powdered sugar.
- Roll out dough to ¼ inch thick. Move dough around and check underneath frequently to make sure it is not sticking. If dough has warmed up during the rolling process, place a cold cookie sheet on top of the dough for 10 minutes to chill.
- Cut dough into desired shape. Place cookies at least 1 inch apart from each other on greased baking sheet
- Bake for 7 to 9 minutes or until cookies are beginning to turn brown around the edges. Make sure to rotate cookie sheet halfway through baking time.
- Remove from the oven when done. Let sit on baking sheet for 2 minutes on a wired cooling rack
- Serve as is or decorate as desired. Store in an air tight container up to a week.
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