Sugar Cookie Quest, Part 2

I mentioned my search for the perfect sugar cookie a couple of weeks ago. I received several recipes, and one I still need to try (it's by ATK, so I assume it works well - I just never have the cream cheese on hand to make them). Anywho, since I use King Arthur flour, I decided to head over to their recipes to see if they had anything that would fit the bill. And they did.

If you prefer a really soft, thick sugar cookie, this won't be your favorite. I tend to prefer a thinner, chewy-almost-crunchy sugar cookie (although I'd never turn down a thick one!). That's exactly what this recipe is, and I've made it twice now. It has no baking powder or soda, and I didn't have any issues with puffing up or spreading this time. I also didn't have to put them back in the fridge between cutting them out and putting them in the oven. This is my new favorite cookie recipe.

Holiday Butter Cookies

adapted from King Arthur Flour

1 1/4 cups confectioner's sugar

1 cup + 2 Tbsp salted butter, room temperature

1 large egg yolk

1/2 tsp salt

1/4 tsp Fiori di Sicilia (or flavoring of your choice)

2 1/2 cups all-purpose flour (I used a bit less than they call for)

Combine first 5 ingredients, beating until smooth. Add the flour, mixing until smooth. If the mixture seems to dry, add a tablespoon of water.

Divide the dough in half, and shape each half into a disc. Wrap in plastic and refrigerate for at least 2 hours, or overnight.

Remove dough from refrigerator and allow it to soften for 20-30 minutes. Preheat oven to 350 degrees. Roll out dough and cut as desired. Bake on parchment-lined cookie sheets for 12-14 minutes, until they're barely brown around the edges and set. Remove from oven and cool directly on the pan (or on the parchment paper if you need the pan for the next batch).