PERFECT SUGAR COOKIE (AND COOKIE POP)

6 cups all-purpose flour, sifted

1 teaspoon salt

2 cups (4 sticks) unsalted butter, softened

2 cups sugar

2 large eggs, cold

1 tablespoon pure vanilla extract

1/4 teaspoon pure lemon extract (almond would be good here also)
(This recipe make 30 4" round cookies)

1. In large bowl, sift together flour and salt. Set aside.

2. In an electric mixer fitted with the paddle attachment, cream butter and sugar until fluffy and pale, about 5 minutes. Beat in eggs.

3. Add flour mixture and mix on low speed until thoroughly combined. Add vanilla and lemon extract and blend.

4. Remove 1/2 of dough from bowl, make a ball, and place on a large piece of plastic wrap on counter.Wrap the sides of wrap over the ball, then press down with the palm of your hand and make a disc about 2" thick. Finish wrapping the disc with the plastic wrap. Repeat with 2nd half of dough. Chill both discs of dough for about 45 minutes.

5. Remove one disc and remove plastic wrap. Place on top of a large piece of parchment paper (I use a silicone rolling mat underneath to ensure it doesn't slip while rolling, but you can even dampen counter so the parchment sticks a bit.), then place two 1/4" wooden dowels on either side of your dough, then another sheet of parchment paper.

6. Roll dough (this will require a bit of elbow grease for the first few minutes until it softens up a bit) so it's flush with dowels--they will ensure that your dough is even thickness.

7. Preheat your oven to 325° F. Slide your parchment paper and dough onto a board, then place in refrigerator for about 15 minutes.

8. Remove from fridge, and cut your shapes using the cutters of your choice, placing them on a baker's half sheet lined with a silicone baking mat (or parchment), with 2" clearance around each one and the edge of sheet. Place sheet with cookies into freezer for 15 minutes before baking. Bake 12-14 minutes, or until edges are golden brown. 12 minutes was perfect on my air-bake pans.

9. Cool sheets on wire racks for 10 minutes, then gently remove cookies and place on wire racks to finish cooling.

*May be stored at room temperature in an airtight container for up to 2 weeks. They also freeze well.


**To make into pops, press sucker stick until flush with the top of the dough.  Take a small piece of scrap dough and cover the stick.