I gave them another shot today, and to my relief they were a success. I can't remember where I got this recipe, but I added the confectioner's sugar, so I like to say this recipe is mine. So there.
1 c. white sugar
3/4 c. butter (1 1/2 sticks), softened
1 tsp. vanilla
2 1/2 c. all-purpose flour
1 tsp. baking soda
1 tsp. salt
Confectioner's sugar, for dusting
Combine sugar, butter, eggs, and vanilla in a bowl and beat until creamy. Sift together flour, baking powder and salt. Stir into butter mixture. Blend well. Place dough in a bowl. Divide the dough into two balls, cover the bowl, and chill in the refridgerator for 1 to 3 hours.
Preheat oven to 350 F. Take one ball of dough at a time, and roll out to 1/4 in. thickness on a lightly floured surface. Dip cookie cutters in flour before cutting to prevent sticking. Place cookies approx. 1 inch apart on a lightly greased or lined cookie sheet. Bake for 7-9 minutes. Let cool for 5 minutes on cookie sheets before moving to cooling rack. Cool completely. Dust with confectioner's sugar.
- As with all sugar cookies, these can be iced and decorated however you wish.
- Have some extra flour on hand. After talking to someone more experienced in the ways of the kitchen, I think it's possible that I didn't add enough flour to the dough before separating them and placing them in the fridge. Have extra flour off to the side, and add in 1/4 c. at a time until the dough is thick and creamy and not runny.
- It's important to not let the cookies get too browned on top! A little brown on the edges is a good indicator of doneness, but too much will burn your cookies.