Makes about 4 dozen small or 2 dozen large cookies
Ingredients
- 4 cups all-purpose flour + extra for rolling pin & work surface
- ½ tsp baking powder
- ¾ tsp salt
- 4 sticks butter, room temperature
- 1 cup confectioners sugar
For Decorating
- 1 cup white candy melts (dipping chocolate)
- colored sugar, edible glitter
Equipment
- stand mixer with paddle attachment
- dough scraper
- rolling pin
- cookie cutters
- silicone mat or parchment-lined baking sheets
How-to
Make Dough
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Preheat oven to 325º
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In a medium bowl, whisk together flour, salt and baking powder. Set aside
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In the bowl of a stand mixer fitted with the paddle attachment, cream butter and confectioners sugar together until light and fluffy, scraping down the sides of the bowl
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Add half of the flour mixture and blend until mixture starts to incorporate with the butter. Add remaining flour mixture and beat just until a cohesive dough forms, pulling away from the sides of the bowl, scraping down the sides of the bowl again if needed
Roll Dough, Cut Shapes & Bake
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Remove dough from the mixer and shape into a disc
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Work with half of the dough at a time (the other half can also be wrapped in plastic and frozen for later use)
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Sprinkle work surface with flour, and coat rolling pin. Roll dough out to ¼" thickness
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Using your favorite cookie cutters, cut cookies and place on silicone mat or parchment-lined baking sheets. Re-roll scraps (but only once) and cut more cookies
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Place the sheets in the preheated oven and bake for 8 minutes. Move the cookie sheets, top sheet to bottom and turn fronts to backs and bake an additional 8 minutes (or until cookies are just barely browned at their edges). Let set on the cookie sheets for 5 minutes before removing to a cooling rack to cool completely
Dip & Decorate
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Lay new parchment sheets on work surface. Melt the dipping chocolate according to package directions in a double boiler or microwave. Stir until smooth, then allow to cool slightly. Dip cookies in chocolate and lay on parchment sheets
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While the chocolate is still wet, decorate with colored sugars, edible glitter, etc., and allow chocolate to harden before serving