Marie's Sugar Cookies

 from "Best Ever Sugar Cookie Recipe" By Gemma Stafford 

that can be found here: https://www.biggerbolderbaking.com/easy-sugar-cookie-recipe/

Marie made half of the recipe below and ended up with 18 cookies. She left the dough resting overnight in the refrigerator and used 2 layers of plastic wrap to open the dough flat. She covered the bottom wrap with a little bit of flour so they come out easily. Cookies were crunchy and Riko has loved them. She covered with melted chocolate for decoration. 

I suggest very light decorations since the cookies tasted great even plane!

Ingredients: 
- 3/4 cups (6oz/170g) butter, cubes and cold
- 1 cups (8oz/225g) sugar
- 1 teaspoon vanilla extract
- 2 1/2 cups (12oz/340g) all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt

- 2 eggs*

Instructions

- In a food processor add in the flour, sugar, salt, and baking powder. Stir a little with a spatula

- Add in the cold butter and blitz for seconds JUST until the mix looks like big bread crumbs

- Whisk together the eggs and vanilla extract. Pour into the food processor and pulse for a few seconds until the dough comes together. Take care not to over mix. If your mix seems dry you can add a tiny bit more egg or milk.  (This dough can also be made by hand by rubbing in the butter into the flour)

- Chill the dough for a minimum of 2-3 hours. Preferably chill overnight. Also it can be frozen at this stage for up to 8 weeks. 

- Once chilled, roll out some of the dough on a well floured surface to about 1/4-1/8 inch thick. 

- Cut out your desired shapes and transfer them to a baking tray lined with parchment. (this is a soft dough so work fast).

- Bake at 325°F (160°C) for 18-20 minutes or until a light golden brown. Set aside to cool.

- Decorate with royal icing if you wish and store in an airtight container for up to 7 days.