Roll Out Sugar Cookies
Donna Lawler graciously prepared this dough for our class using my tried and true recipe.  It turned out very dry for her.  I just made a batch with Teal tonight, and it too was dry (crumbly).  While I don’t know why this recipe seems suddenly fussy,  I did figure out a way to fix it!  If your dough is too crumbly you can add more butter (as we did with Donna’s) or milk (as I did to mine) to make it a roll-able consistency.

Ingredients: 

5 cups all purpose flour (substitute some whole wheat pastry flour sometimes)

2 tsp. baking powder

2 eggs

2 Tbsp. Milk

2 tsp. vanilla

1 cup butter softened

1 ½ cups sugar

To make: 

1. Mix flour and baking powder. 
2. In a small bowl, beat eggs, milk, and vanilla. 
3. Cream butter in a large mixing bowl. 
4. Add sugar and beat a high until light and fluffy. 
5. Add egg mixture 1/3 at a time. 
6. At low speed, add flour mixture ¼ at a time.
7. Divide dough into four pieces; shape in a ball, then flatten to a 1 inch thickness. 
8. Wrap in wax paper and chill 2 to 3 hours. 
9. Heat oven to 375.  Roll dough to about ¼ inch thickness. 
10. Cut with cookie cutter. 
11. Bake on ungreased cookie sheet 8 to 10 minutes.