Sugar Cookies

from Cuisine at Home:  Holiday Cookies magazine

makes 2 dozen (3-inch) cookies

1 1/2 cups flour
1/2 t baking powder
1/2 t salt
1 stick unsalted butter, softened (1/2 cup)
1/3 cup granulated sugar
1/4 cup powdered sugar
Minced zest of 1 lemon
1 egg
2 T heavy cream
1 t vanilla extract

Whisk flour, baking powder, and salt together.  Set aside.

Cream butter, both sugars, and zest in a bowl with a mixer, blending until smooth.  Scrape down sides of the bowl.

Blend egg, cream, and vanilla into butter mixture.  Add half the dry ingredients, mix until nearly incorporated, then blend in remaining dry ingredients.

Shape dough into a disk, wrap in plastic, and chill at least two hours before rolling out.  (My note:  I think one hour would probably be sufficient, as the dough was quite hard in the beginning, and most other recipes say at least one hour).

Preheat oven to 350.  Line baking sheets with parchment paper.  Cut chilled dough in half and return one portion to the frig.  Roll the other half on a well-floured work surafce to about 1/8-inch thick.

Flip dough over often, especially during the early stages of rolling, in order to prevent it from sticking.  Reflour the work surface and the dough as needed, and work quickly to prevent the dough from warming and softening too much.  Cut out shapes with cookie cutters.

Transfer cookies to the prepared baking sheets, spacing about 1/2-inch apart.  Bake 10-12 minutes or until set and lightly golden on the edges.  Let cookies cool on the pan for 5 minutes, then transfer to a rack.