Add the final 1/3 of flour and blend completely. Take the time to scrape down the sides of the bowl and mix again to make sure all the ingredients are will incorporated.
Take the time to refrigerate the dough. Just think ahead!
REFRIGERATE THE DOUGH OVERNIGHT!
So you have refrigerated your cookie dough overnight and you’re ready to roll out the dough. You can cut the dough into any shape you would like. I have decided to use a “Beehive” cookie cutter in honor of Utah “The Beehive State”. July 24th is a state holiday here in Utah. It marks the anniversary of the pioneers coming into the Salt Lake Valley in 1847.
**NOTE** This cookie dough is a soft dough and it will spread. It does not hold it’s shape well. So if you are wanting a cookie that has a defined shape like a hand or something more intricate, you will need to use a different cookie recipe. These cookies puff and spread a bit.
Place the cookies in a preheated 375 degree oven. Bake for 8-10 minutes. Do not over bake. This is a soft cookie. Bake until the edges are just beginning to brown.
I will spend my holiday moving Tiffany back home from college for what is left of summer. That means all three of the college kids will be home…at once…in my house…for 6 weeks…with their laundry…
Soft Sugar Cookies
1 cups butter, softened
1 cups sugar
When ready to use, remove dough from refrigerator and divide into fourths. Roll dough to ¼-inch thickness. Using a cookie cutter, cut into desired shapes. Bake in a preheated 375 degree oven for 8-10 minutes or until just barely beginning to brown around the edges. Makes about 2 dozen cookies
Beehive State Icing
1/2 cup butter, softened
4 oz. cream cheese
In a large mixing bowl, cream butter, cream cheese and creamed honey. Add vanilla and powdered sugar until well blended.