You might be inclined to ask me, "So Megan, are you ever going to get back to making normal foods? You know, things that don't contain a ton of sugar?" And my answer would be: Yes! I honestly don't know what has gotten into me this holiday season. I have always loved making holiday treats, but never quite this much. The only thing I can think of is that it has been an exceptional year (as in: "deviating from the norm"; not as in: "better than average"). In so many ways. So to carry on with this theme, why not make exceptions on my blog, too? Two months of crazy sugary delicious baking? Yes, please.
I love this sugar cookie recipe. It is a holiday favorite of mine, and that was proven by the number of them that I ate over Christmas weekend. It is OBSCENE how many sugar cookies I am able to consume. Irresistibly and deliciously obscene.
In a large bowl, combine:
2 sticks unsalted butter, softened
1 cup granulated sugar
Using a hand-held mixer, beat mixture on medium speed for 3 minutes.
2 teaspoons almond extract (I adore almond extract, as opposed to vanilla, in sugar cookies)
2 teaspoons salt
Beat until just combined.
Gradually add in 4 cups of all-purpose flour, again until just combined.
Shape the dough into two separate disks and wrap each in plastic wrap. Refrigerate for a minimum of 2 hours.
Preheat your oven to 350 degrees F. Line 2 baking sheets with parchment paper.
On a lightly floured surface, roll the dough out with a 1/4-inch thickness. Using cookie cutters, cut the dough into shapes and place them on the prepared baking sheets. Decorate with colored sugar, if desired.
Bake in the preheated oven for 12 to 15 minutes, or until the edges are lightly brown.
If you wish to decorate your cookies with icing, allow them to cool completely before doing so.
This is a large batch. It makes somewhere around 50 cookies. More, if you use small cookie cutters. Cut the ingredients in half if you aren't someone who plans to eat TWENTY-FIVE COOKIES ON YOUR OWN.