Christmas Sugar Cookies

So the countdown begins..the last days before Christmas..the crazy days of shopping, decorating..and, of course, baking!
And what would the Holidays be without the decorated Christmas Sugar Cookies.

Well, I cheat and decorate with colored sprinkles so if you're pressed for time and want to include some of these fun and colorful cookies into your cookie repertoire, then these are for you.

Now I know sugar cookie recipes are everywhere and you're probably thinking, wow, how exciting.. a sugar cookie. But I just want to share this recipe with you. It's out there in cookierecipeland for all the world to find..but so are so many others and if you're wondering which recipe makes the best sugar cookie..well, I've done my usual experiments for you.

I tried Martha Stewart's basic sugar cookie recipe, and it was good, don't misunderstand. Then I tried another one that sounded good called an old fashioned sugar cookie and it was good also..but I wanted great! The sugar cookie is so basic a cookie that the best has to have a flaky texture and a wonderful flavor and, I think, in my humble opinion, that this one has all that.

So, here's the recipe. It's from Land o' Lakes and I believe they call it a butter cookie, or so they should because..they mostly make butter ( little known fact!Ha!) and the recipe has double the butter of Martha's recipe. Which makes for a buttery delicious cookie.

Sugar Cookie ( or Butter Cookie) (adapted from Land O' Lakes)

Makes about 5 dozen, depending on size

1 cup ( 2 sticks) unsalted butter, room temp.

1 cup granulated sugar

1 egg

2 tbsp. orange juice

1 tbsp. vanilla

2 1/2 cups AP flour

1 tsp. baking powder

1/2 tsp. salt ( this is my addition)

*******************************

1. In a large bowl, mix together flour, baking powder and salt. Set aside.

2. Combine butter and sugar in a mixing bowl and beat on medium speed til creamy.

3. Add the egg and beat til incorporated.

4. Add orange juice and vanilla and beat til well combined.

5. Add the flour mixture and beat on low speed til well mixed.

6. Divide dough into thirds and wrap each section in plastic wrap and place in the fridge for 2 to 3 hours or overnight preferred.

7. Preheat your oven to 400.

8. Once the dough has firmed up nicely, roll it out on a lightly floured work surface ( I always roll between 2 pieces of plastic wrap so I use less flour). You will need to sprinkle the dough from time to time with flour to prevent sticking.

9. Cut out your shapes ( rerolling and cutting scraps) and decorate with sprinkles ( if using) and place them on an ungreased baking sheet, spacing at least 1" apart.

10. To assure the shapes don't spread too much, place the baking sheet of cookies into the freezer for approx. 10 minutes. And make sure your oven's up to the correct temperature before putting in the cookies.

11. Bake for 6 to 7 minutes or til just beginning to brown lightly on the edges. The bottom's should be a light golden brown. Let them stay on the baking sheet for about 2 or 3 minutes, then transfer carefully to a wire rack to cool completely.

I would store these cookies in a cookie tin to keep them crisp.