Miniature Fall Cookies

To make these sugar cookies:

2 1/4 cups flour

1/2 teaspoon salt

3/4 granulated sugar or fine sugar

1 1/2 sticks of butter (unsalted)

1 egg

zest of one lemon or orange

1 teaspoon vanilla extract


1 egg beaten for egg wash

In the bowl of a food processor with the metal blade, add butter and sugar and blend until combined and smooth, about a minute.  Add the egg, zest and vanilla and pulse until well combined. Next add the flour and salt and process until it comes together in a dough ball.  Remove dough from the processor onto a sheet of plastic and flatten the ball into a disk and refrigerate for at least an hour, so the dough is chilled enough to roll.

Preheat over to 350F.

Spread some flour on your counter, and a little on both sides of the dough.  Roll out to about 1/4” thick (or as thin as 1/8”) and use your cookie cutters to create the shapes.  Line a rimmed cookie sheet with  parchment paper and transfer the cookies onto them.  Brush each cookie with the egg wash and sprinkle with the colors or sugar of your choice.  Bake for about 10-12 minutes.  Remove cookies to cook on rack and enjoy.  To pack up as a gift, use clear gift bags and bakers twine to tie.



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