HALF OF 3 4 CUP SUGAR RECIPES

Steps:

• Heat oven to 350°F. Line cookie sheets with parchment paper; set aside.
• Combine flour, baking powder, and salt in small bowl; set aside.
• Place sugar and cold butter into bowl of heavy-duty stand mixer fitted with paddle attachment. Beat at medium speed until well combined. Add egg yolk and vanilla; beat until well mixed. Add flour mixture, beating at low speed until just combined.
• Roll out dough on lightly floured surface to 8-inch square. Using fluted pastry cutter or a pizza cutter, trim uneven edges. Cut dough into 2-inch squares.
• Place 1 inch apart on prepared cookie sheets. Sprinkle with sanding sugar, if desired.
• Bake 8-10 minutes or until just beginning to brown around edges. Remove from cookie sheet to cooling rack; cool completely.

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in cream. Combine the flour, baking powder, baking soda and salt; gradually add to creamed mixture and mix well. Cover and refrigerate for 3 hours or until easy to handle., On a generously floured surface, roll out dough to 1/8-in. thickness. Cut with floured 2-1/2-in. cookie cutters. Place 1 in. apart on ungreased baking sheets. Bake at 325° for 6-8 minutes or until edges are lightly browned. Remove to wire racks to cool. , In another large bowl, cream butter, sugar, vanilla and enough cream to achieve spreading consistency. Add food coloring if desired. Frost cookies. Sprinkle with colored sugar if desired.