We think 1/8 inch is the perfect thickness for a crisp, buttery cookie, but this dough can be rolled to 1/4 inch thick if you prefer a soft texture.
Stir together first 3 ingredients.
Beat sugar and next 2 ingredients at medium speed with an electric mixer 2 to 3 minutes or until creamy. Add eggs, 1 at a time, beating after each addition. Gradually add flour mixture, beating just until blended.
Divide dough into 4 equal portions; flatten each into a 1/2-inch-thick disk. Wrap each in plastic wrap; chill 30 minutes.
Working with 1 disk at a time, place on a lightly floured surface; roll to 1/4-inch thickness. Cut with a 3-inch round cutter. Place 1 inch apart on 2 parchment paper-lined baking sheets. Chill 30 minutes.
Preheat oven to 350°. Bake 10 minutes or until edges begin to brown, switching baking sheets halfway through. Cool on baking sheets 10 minutes; transfer to wire racks, and cool completely. Glaze as desired.
Total time does not include glazes.
love these. have made them many times. My kids can't get enough of them!
These are easy and were the hit of the party.