Have all the ingredients at room temperature. In a large bowl, sift together the flour, baking powder and salt; set aside. In the bowl of an electric mixer fitted with the flat beater, beat together the butter, margarine and sugar on medium speed until light and fluffy, 3-4 minutes, occasionally scraping down the sides of the bowl after each addition Add the vanilla and lemon zest and beat until just blended. Turn the dough out onto a lightly floured surface and shape into a ball. Divide the dough in half and shape each half into a disk. Wrap the disks separately in plastic wrap and refrigerate for at least 1 hour or as long as overnight.
Preheat an oven to 350 degrees F. Generously flour 2 cookie sheets and roll out the dough directly onto the sheets to 1/4-inch thickness. Using lightly floured cookie cutters, cut out cookies. Carefully gather the dough from around the cutouts and set aside to roll out again.
Bake the cookies until the edges are just golden and the centers are just firm to the touch, 12-15 minutes. Using a thin metal spatula, immediately loosen the cookies and let them set for 3-5 minutes, then carefully transfer them to a wire rack and let cool completely. When the cookie sheets have cooled, roll out the remaining dough onto the sheets, cut out cookies and bake.
Decorate the cookies with frosting, iciings and sugars. Store in an airtight container for up to 7 days.
Originally Submitted
11/11/2009
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