Strain together the flour, baking powder, and salt. Set aside.
In the large bowl of an electric mixer fitted with the paddle attachment, mix the butter and sugar on medium-low speed.
Using a fork, beat the egg and vanilla together and mix into the butter-sugar mixture. Add the dry ingredients one-half at a time, mixing only until mixture begins to form a mass. Empty the dough onto a lightly floured surface and knead four or five times, or just until smooth. Divide the dough into quarters. Using lightly floured hands, shape the dough into four disks. Dust lightly with flour and wrap each with plastic. Chill for at least 15 minutes.
Position the racks in the upper and lower thirds of the oven. Heat the oven to 350 deg F.
On a lightly floured pastry cloth or board, working with one-fourth of the dough at a time, roll the dough to a 3/16-inch thickness. Cut into desired shapes with cookie cutters. After cutting, transfer the cookies to a sheet of wax paper. Brush the tops lightly with egg wash and sprinkle evenly with sparkling white sugar, pearl sugar, or sanding sugar. Carefully place on cookie sheets.
Bake the cookies for 12 to 14 minutes, or until edges begin to brown. To ensure even browning, toward the end of baking time rotate the sheets from top to bottom and front to back. Let stand on pans for 1 to 2 minutes. With a thin metal spatula, remove to cooling racks. Let cool before decorating.
Storage: Store in an airtight container, layered between strips of wax paper, for up to 3 weeks. These cookies may also be frozen.
Variation (Nutty Sugar Cookies): Using one-fourth of the dough, knead in 1/4 cup of finely chopped pecans before chilling. Do not overwork.
Variation (Cinnamon Swirl Sugar Cookies): Combine 3/4 teaspoon ground cinnamon with 2 teaspoons sugar. Add to one-fourth of the dough. Lightly knead the mixture three or four times into the dough to create a marbled effect. Do not overwork.
Variation (Chocolate Fleck Sugar Cookies): Using one-fourth of the dough, knead in 1/4 cup finely shaved semisweet or bittersweet chocolate before chilling. Do not overwork.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Dozen (482g)|
|Recipe Makes: 4 Dozen|
|Calories from Fat: 454 (24%)|
|Amt Per Serving||% DV|
|Total Fat 50.4g||67 %|
|Saturated Fat 30g||150 %|
|Monounsaturated Fat 12.7g|
|Polyunsanturated Fat 3.3g|
|Cholesterol 174.9mg||54 %|
|Sodium 67.8mg||2 %|
|Potassium 434.1mg||11 %|
|Total Carbohydrate 323.6g||95 %|
|Dietary Fiber 6.3g||25 %|
|Sugars, other 317.2g|
|Protein 32.5g||46 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 1900
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