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King Arthur's Special Roll-Out Sugar Cookies

Makes about 42 cookies

• 1 cup (2 sticks) unsalted butter
• 1 cup granulated sugar
• 1 1/2 teaspoons baking powder
• 3/4 teaspoon salt
• 2 teaspoons vanilla
• 1/2 teaspoon almond extract (optional)
• 1 egg
• 3 tablespoons cornstarch
• 1/4 cup heavy cream or sour cream
• 3 cups unbleached, all-purpose flour

In a bowl, beat the butter, sugar, baking powder, salt, vanilla and almond extract until light and fluffy. Add the egg and beat well. Add the cornstarch, half the cream and half the flour and beat well. Scrape down beater and sides of bowl and stir to incorporate. Add the remaining cream and flour and mix just until the ingredients are well-incorporated. Scrape down beater and sides of bowl and stir to incorporate.

Divide the dough in half, flatten into rounds and wrap well in plastic wrap. Refrigerate for 1 hour or more.

Preheat the oven to 350 degrees. Lightly grease or line 2 baking sheets with parchment paper. Transfer the chilled dough to a lightly floured surface and place a piece of plastic wrap over it while you roll it out to keep it from sticking to the rolling pin. Roll the dough to 1/8 to 1/4 inch thick. Cut it into shapes and transfer to prepared baking sheets.

Bake for 10 to 12 minutes, or until cookies are set but not browned. Remove from the oven and cool for 5 minutes on the baking sheet before transferring to a rack to cool completely. Use a metal spatula to pick up one cookie. If it seems fragile or breaks, let the cookies continue to cool until you can handle them easily.

Per cookie: 99 calories (46 percent from fat,), 1 g protein, 12 g carbohydrates, trace fiber, 5 g fat (3 g saturated), 18 mg cholesterol, 58 mg sodium.

(From “ The King Arthur Flour Cookie Companion,” Countryman.)

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