the dish: sugar cookies

We finally got into the holiday spirit around here by making and decorating sugar cookies. I used a recipe from Country Living, and it was easy. The left over icing will last a few weeks in the frig, so we'll be using it make gingerbread men and more cookies.

Ingredients:

2 stick(s)	softened unsalted butter
1 cup(s)	sugar
3 large	eggs
1 1/2 teaspoon(s)	vanilla extract
1/2 teaspoon(s)	salt
3 1/4 cup(s)	all-purpose flour

DIRECTIONS

1. In a large bowl, using a mixer set on medium-high, beat together softened unsalted butter and sugar until fluffy. Add eggs, one at a time, followed by vanilla extract and salt. Reduce mixer speed to low and gradually add all-purpose flour, beating until ingredients are combined. (Dough will be slightly sticky.)
2. Divide dough into 4 equal portions and cover each in plastic wrap, patting into 1/2-inch-thick squares. Chill until firm, about 2 hours or overnight.
3. Preheat oven to 400 degrees F. On a floured surface, roll out dough, a square at a time, to 1/3 inch thick. Cut out cookies using ornament- or tag-shaped cutters. Transfer cookies to a parchment-lined baking sheet and chill for 10 minutes.
4. Bake until lightly golden, about 12 minutes. Cool completely on pan or wire rack before decorating.

Royal Icing: In large bowl, with electric mixer on low speed, beat one 1-pound package confectioners' sugar, 3 large egg whites (if cookies are to be eaten, do not use egg whites; use meringue powder and follow package directions for Royal Icing-see Note), and 1/2 teaspoon cream of tartar until mixed. Increase speed to high and beat until very thick and fluffy -- about 5 minutes. Cover tightly with plastic wrap to prevent drying until ready to use. Makes 2 cups.