(Recipe Maple Sugar Cut-Out Cookies

• Vegetarian

• Refrigerated

  • 2 Eggs, large

• Baking & Spices

  • 5 cups All-purpose flour
  • 1 tsp Salt
  • 2 cups Sugar
  • 1 tbsp Vanilla extract

• Dairy

  • 1 1/2 cups Lactantia european unsalted butter
  • 1/2 cup Lactantia maple flavoured butter

Found on sweetopia.net

Ingredients

• 1 1/2 cups Lactantia European unsalted butter, room temperature
• 1/2 cup Lactantia Maple Flavoured Butter
• 2 cups sugar
• 2 large eggs
• 1 Tbs vanilla extract
• 5 cups all purpose flour
• 1 tsp salt

Directions

• Cream the butters and sugar together in the bowl of an electric mixer on low to medium speed. (Use the paddle attachment). Mix until thoroughly incorporated - for about one minute. Scrape down the sides of the bowl with a plastic spatula and mix again for a few seconds more. Over mixing the butter and sugar in this step will cause too much air to be incorporated into the dough. If youd like a light and fluffy cookie, thats ideal, however the dough will spread more during baking; not ideal if youd like the cookie to hold its shape.
• Add eggs slowly and mix. Scrape down the bowl with your spatula at least once and mix again.
• Add liquid vanilla extract. Stir briefly.
• Sift your dry ingredients together. (Flour and salt). Add all of the flour mixture to the bowl. Place a large tea towel or two small tea towels between the edge of the bowl and the electric mixer so that the flour wont escape. Mix on low speed for 30 seconds. Remove the tea towels and observe the dough mixing; when it clumps around the paddle attachment and pulls away from the sides of the bowl its ready. If you notice your dough is still sticky, add 1/4 cup of flour at a time until, when pinched between two fingers, the dough is soft but not sticky to the touch. (The varying amount of flour depends on the humidity in your environment etc.).
• Roll the dough out between 2 large pieces of parchment paper. Place on a baking sheet and into the fridge for a minimum of 1 hour. I often chill mine in the fridge overnight as I usually need to time-wise.
• Cut out cookie shapes. Place on parchment paper-lined baking sheet. Re-roll scraps and repeat.
• Put cookie dough shapes back into the fridge for 10 minutes to 1 hour to chill again. They will then hold their shape better when baked.
• Preheat your oven to 350°F or 176°C.
• Bake cookies for 8-12 minutes or until the edges become golden brown. The baking time will depend on the size of your cookie.
• Let cookies cool to room temperature and decorate!