Using an electric mixer with paddle attachment, beat butter and sugar on medium-high speed until light and fluffy, about 5 minutes. Add eggs, vanilla, and salt; mix on medium-high speed until combined. With mixer on low speed, add flour in two batches, mixing until just incorporated.
Turn out the dough onto a clean work surface. Divide in half, and pat into flattened rectangles; wrap each in plastic. Refrigerate for at least 2 hours or up to 1 week.
Preheat the oven to 350 (if using non-stick sheets, set it at 325), with racks in the upper and lower thirds. Line large baking sheets with parchment paper. On a lightly floured work surface, roll out one rectangle of dough to a scant 1/4-inch thickness. Using cookie cutters, cut out shapes. Using a small offset spatula, transfer shapes to prepared sheets, placing about 2 inches apart. Chill in freezer or refrigerator until firm, about 15 mins. Set scraps aside. Repeat process with remaining rectangle of dough. Gather all of the scraps, and roll out again. Chill 15 minutes, cut out more shapes, and place on sheets.
Decorate cookies with sanding sugar or sprinkles, if using, before baking. Bake, rotating sheets halfway though, until cookies are golden around the edges and slightly firm to the touch, about 15 minutes. Transfer cookies to a wire rack to cool completely.
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|Serving Size: 1 Serving (48g)|
|Recipe Makes: 36 Servings|
|Calories from Fat: 99 (60%)|
|Amt Per Serving||% DV|
|Total Fat 11g||15 %|
|Saturated Fat 6.7g||33 %|
|Monounsaturated Fat 2.9g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 50.6mg||16 %|
|Sodium 11.1mg||0 %|
|Potassium 64.5mg||2 %|
|Total Carbohydrate 13.6g||4 %|
|Dietary Fiber 0.7g||3 %|
|Sugars, other 12.9g|
|Protein 3g||4 %|
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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: 164
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