Recipe: Martha Stewart's Sugar Cookie Cutouts

MARTHA STEWART'S SUGAR COOKIE CUTOUTS

4 cups sifted all-purpose flour, plus more for dusting
1 teaspoon baking powder
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, room temperature
2 cups granulated sugar
2 large eggs
2 teaspoons vanilla extract

Sift flour, baking powder, and salt into a bowl.

Put butter and sugar in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until pale and fluffy. Mix in eggs and vanilla. Reduce speed to low. Gradually mix in flour mixture.

Divide dough in half; flatten each half into a disk. Wrap each in plastic. Refrigerate until firm, at least 1 hour or overnight.

WHEN READY TO BAKE:
Preheat oven to 325 degrees F with racks in upper and lower thirds.

Let one disk of dough stand at room temperature just until soft enough to roll, about 10 minutes.

Roll out dough on a lightly floured work surface to just under 1/4 inch thick, adding more flour as needed to keep dough from sticking.

Cut out cookies with a 4-to-5-inch cookie cutter, transferring shapes to parchment paper-lined baking sheets as you work. Roll out scraps, and repeat.

Repeat with remaining disk of dough. Chill cookies in freezer until very firm, about 15 minutes.

Bake, switching positions of sheets and rotating halfway through, until edges turn golden, 15 to 18 minutes. Let cool on sheets on wire racks. Decorate as desired.

Makes about 2 dozen (4-inch) cookies
Source: Martha Stewart