Basic Sugar Cookies

1. 1

   Preheat oven to 350u00b0F. Line 2 baking trays with parchment paper.

2. 2

   Cream butter and sugar until pale and creamy. Gradually add eggs and vanilla, beating well after each addition. Fold in flour until well combined. Turn dough out onto a lightly floured surface. Bring mixture together and lightly knead until smooth. Press into a disc shape, wrap in plastic wrap and chill for 30 mins.

3. 3

   For basic shaped cookies, roll out dough until 1/4 inch thick. Use 2 inch cookie cutters to cut out shapes. Place on prepared trays, 3/4 inch apart. Chill for 15 mins. Bake for 8-10 mins. Let cool on trays for 5 mins then transfer to a wire rack to cool completely.

4. 4

   For freezer cookies, divide dough into 2 equal pieces. Roll each into a 1 1/4 inch-thick log. Wrap in plastic wrap, twisting ends to seal. Freeze. When ready to bake, slice into 1/4 inch-thick rounds. Press 1 side of each round into raw sugar. Place on trays 3/4 inch apart, sugar-side facing up. Bake for 15-20 mins, until golden. Let cool on trays for 5 mins then transfer to a wire rack to cool completely.

5. 5

   For thumbprint cookies, roll tablespoons of dough into balls. Place on trays 1 1/4 inches apart. Using a small spoon, make an indent in the center of each cookie. Fill with jam. Bake for 12-15 mins, until golden. Let cool on trays for 5 mins then transfer to a wire rack to cool completely.

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