sugar cookies

My mom and I found this recipe for roll-out sugar cookies in an issue of Family Fun when I was in middle school. The cookies do not spread so they hold their shape nicely. Sometimes I decorate them with a simple tinted glaze, made of milk, powdered sugar, food dye, and a few drops of vanilla. At the holidays (usually Christmas and Valentine's Day), I prefer to make royal icing and create intricate designs on the cookies.

SUGAR COOKIES (makes 2-4 dozen, depending on size)

3 ½ cups all purpose flour
½ tsp salt
1 cup unsalted butter, softened
2/3 cup sugar
1 large egg
1 Tbsp light corn syrup
1 Tbsp vanilla or almond extract

MIX flour and salt in a medium bowl. In a large bowl, cream the butter and sugar. Stir in the egg, corn syrup and vanilla. One third at a time, stir in flour mixture. Pat the dough into 2 discs, wrap in plastic wrap and refrigerate for 1-2 hours. Preheat oven to 375°F.

ROLL out the dough to ¼ inch thickness. It helps to roll it between 2 pieces of wax paper. Cut into desired shapes.

BAKE on cookie sheet 8-10 minutes. Remove from sheet and allow to cool. Decorate as desired.