Over a small bowl, sift together the flour and salt. SET ASIDE.
In the bowl of an electric mixer fitted with the flat beater, beat the butter on high speed until creamy, about 2 minutes. Reduce the speed to medium, slowly add the sugar and beat until light and fluffy, about 2 minutes, stopping the mixer occasionally to scrape down the sides of the bowl. Add the egg and vanilla and beat for 1 minute, stopping the mixer once to scrape down the sides of the bowl.
Stop the mixer and add half of the flour mixture. Beat on low speed until most of the flour has been absorbed, about 1 minute. Add the remaining flour and continue beating until all the flour has been absorbed and the dough starts to pull away from the sides of the bowl, 2 to 3 minutes.
Turn the dough out onto a work surface and divide into 2 equal balls. Shape each into a disk and wrap separately in plastic wrap. Refrigerate for at least 2 hours or up to 2 days.
Remove the dough from the refrigerator and let stand for 5 minutes. on a lightly floured surface, roll out the dough 3/16 to 1/4 inch (4.5 to 6mm)thick.
Preheat oven to 350 degrees. Line several baking sheets with parchment paper.
Using the cookie cutters, cut out the desired shapes. If the dough sticks to the cutter, dip the cutter into flour before cutting out more shapes. Using a small offset spatula, transfer the cookies to the prepared baking sheets, spacing them about 1 inch apart.
Bake the cookies until golden brown around the edges 14 to 16 minutes. Transfer to wire rack and let cool for 5 minutes. store cookies in airtight container at room temperature for up to 3 days.
Originally Submitted
12/20/2012
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