Karen's Rolled Sugar Cookies

Ingredients

Reynolds® Parchment Paper

2 ½ cups all-purpose flour

1 ½ teaspoons baking powder

¼ teaspoon salt

1 cup unsalted butter, softened

¾ cup sugar

2large egg yolks

1 teaspoon vanilla extract

Directions

Step 1

Combine flour, baking powder and salt in large bowl; set aside.

Step 2

Beat butter and sugar with electric mixer until fluffy, about 3 minutes.Beat in egg yolks and vanilla.Gradually add flour mixture and combine.

Step 3

Wrap dough in parchment paper and place in Hefty® Slider bag; refrigerate until chilled, about 1 hour.

Step 4

Preheat oven to 350 degrees F. Line cookie sheets with Reynolds® Parchment Paper; set aside.

Step 5

Roll out dough 1/8-inch thick between 2 lightly floured sheets of parchment paper.Cut dough with 2 inch cookie cutters.Place dough on parchment-lined cookie sheets.

Step 6

Bake 6 to 8 minutes or until cookies are lightly browned on edges.Slide parchment paper with cookies onto cooling rack; cool.

Step 7

Decorate as desired. Store in airtight containers for up to 5 days.

Reynolds Kitchens Tips:

Here’s a video showing this handy kitchen tip.

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