Cut out shapes	Cut-Out Cookies

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Cut-Out Cookies

Source: St. Louis Post-Dispatch, July 28, 2010

Yield: About 4 dozen

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Ingredients

• 2 eggs

• 1 tsp water

• 1 pinch salt

• 3/4 cup (1 1/2 sticks) cold butter, still in its wrapper

• 1 cup plus 1 1/2 Tbsp granulated sugar

• 2 3/4 cups all-purpose flour

• 1/8 tsp baking powder

• Finely grated lemon or orange zest (colored portion of peel), optional

• Colored sugar or sprinkles

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Preparation

Preheat the oven to 350 degrees. Whisk eggs until well blended. Measure 2 tablespoons beaten egg into a small dish; whisk in 1 teaspoon water and salt to make an egg wash. Set egg wash aside.

Before unwrapping butter, use a rolling pin or the smooth side of a meat mallet to pound butter 20 or 30 times, until slightly pliable. In large bowl of electric mixer, beat the butter and sugar until light; beat in the remaining beaten eggs.

Stir together flour and baking powder; gradually add to butter mixture, along with zest to taste, if desired. Beat just until incorporated; do not overmix.

Roll dough about 1/4 inch thick on a lightly floured surface. Cut out shapes as desired; save all scraps to re-roll only once. Arrange cookies on parchment-lined baking sheets. Brush lightly with egg wash; sprinkle with colored sugar or sprinkles. Bake about 12 minutes, just until beginning to brown around the edges. Cool completely on the baking sheets.

Note: According to Rich Pfeifer, "This is a versatile cookie you can make into any shape you want. They have just enough baking powder to make them crispy, and they don't spread while baking." For "Smiley-Face" cookies, always a favorite at Pfeifer's, cut out rounds, but do not brush with egg wash. Bake until lightly browned around the edges. Cool completely. Frost cookies with bright yellow fondant-style icing and allow to harden. Pipe on eyes and smile with chocolate frosting.