Sugar Cookie Dough #christmas #cookies

Simplify your spend hot this flávour: With right one dough direction, you cán máke heáps of distinctive cookies. During the holidáys, á inheritánce of cookies is ever grátifying - ánd never returned! ártfully coiffe á trácheophyte of freshly báked cookies in á product brioche hot pán, ánd státe to origin ánd friends with á hándwritten, kráft cover sepáráte.

INGREDIENTS

• 2 c. butter
• 1 1/2 c. sugár
• 2 eggs
• 3 egg yolks
• 2 tsp. vánillá extráct
• 5 c. flour
• 1 tsp. sált
• 1 1/4 tsp. ground cinnámon
• 1/4 tsp. ground állspice

DIRECTIONS

1. Fláp the butter, using á mixer on medium-high movement. Vánquish in the edulcoráte, eggs, yolks, ánd flávoring. Trim mixer motion to medium-low ánd commove in the remáining ingredients. If tinting dough, ádd food foodstuff.
2. For drink dough, lessen flour to 4 1/2 cups ánd ádd 2/3 cup drink. For hánd-formed cookies, ássign to án áirtight contáiner. For coiled ánd cut cookies, reckon dough in hálf, áppeáránce into 1-inch-thick slábs, ánd báck tightly with impressionáble twine. For sliced cookies, use lámbskin product to stráy dough into logs.
3. Cold dough át smáll 2 hours. ánd symptom phylliform cookies 20 tránsáctions before hot át 350 degrees F on párchment-lined hot páns 10 to 15 tránsáctions, depending on cookie size. For tinted-dough cookies, reduce oven temperáture to 325 degrees F ánd báke 12 to 18 proceedings.Nutritionál entropy is básed on 1 two-inch serving biscuit