Basic Sugar Cookie Dough

From the December 2008 issue of "Family Circle" magazine

The below recipe, it makes several of the recipes below this one...

Makes 3 dozen cookies
Prep: 15 minutes
Refrigerate 4 hours
Bake at 350 degrees for 10-12 minutes

1 1/2 C all-purpose flour
1/2 t baking powder
1/8 t salt
1/2 C (1 stick) unsalted butter, softened
3/4 C sugar
1 egg
3/4 t vanilla extract
White nopareils, for decorating (optional) (little round white balls)

1. In medium-size bowl, whisk together flour, baking powder and salt. Set aside.

2. In a large bowl, beat butter and sugar until smooth, about 2 minutes. Beat in egg and vanilla. On low speed, eat in flour mixture until just combined. Divide the dough in half and form each half into a disk. Wrap in plastic wrap and refrigerate 4 hours or overnight.

3. Heat oven to 350 degrees. On a lightly floured surface, roll out one disk to 1/4" thickness. Cut into bells using a 2" bell-shaped cookie cutter. Place on an ungreased baking sheet. Sprinkle with white nonpareils, gently pressing to adhere. Bake for 10-12 minutes until lightly golden around edges. Remove cookies to wire racks to cool completely.

4. Repeat with remaining 1/2 of dough. Gather scraps and refrigerate. Reroll and cut into additional bells. Bake and cool as above. When completely cool, cookies may be stored in an airtight container up to 2 weeks.

Per cookie: 60 calories; 3 g fat (2 g sat.)

Cookie Tip:
To soften butter, let stand at room temperature for 30-45 minutes.