Buttery Sugar Cookies

Buttery Sugar Cookies (from lifesafeast.blogspot.com)


2 sticks unsalted, softened to room temperature (1/2 lb., 225 g)

3/4 cup sugar (150 g)

2 large eggs

1 T. Amaretto, optional

1/2 t. vanilla, increase to 1 t. if omitting the Amaretto

3 1/2 cups flour (525 g)


To decorate:

1 lightly beaten egg

colored sugar crystals or sprinkles


In a large mixing bowl, cream together the softened butter and the sugar until light and fluffy.

Add the eggs one at a time, beating briefly after each addition just to incorporate.

Beat in the Amaretto and vanilla and then about a third of the flour until smooth. Gradually beat in as much of the remaining flour as possible using the electric beater, then stir in the rest with a wooden spoon or a spatula.


Turn out onto a lightly floured surface and knead quickly; if you haven't stirred in all of the flour you can knead in the rest quite easily. Once you have a smooth, homogeneous dough, wrap tightly in plastic wrap and let it chill in the refrigerator for at least 30 minutes.


Preheat oven to 350 degrees F. (180 degrees c.)


Working with about half the dough at a time, roll it out to a thickness of not less than 1/8 inch (no less than .3 cm.), being careful that the dough is very evenly rolled out. Carefully cut out shapes with your cookie cutters. Gently transfer to a cookie sheet (I use unlined, ungreased cookie sheets with no problem at all). If you want to decorate, just gently lift the cookies one by one, brush around the edges with a beaten egg, then dip in the decorative sugar before placing on the cookie sheets.


Bake for about 10 minutes. They will be set and appear cooked but they will NOT brown. You'll know they are done because they will slide right off the cookie sheet when just nudged with a spatula. Remove from the oven and gently lift each cookie off of the baking sheet and place on a cooling rack. Allow to cool completely.