Sugar Cookies

Start making the sugar cookie dough by creaming together the butter, sugar and shortening until light and fluffy. You definitely want butter and shortening in this recipe; the butter adds flavor and the shortening makes the cookies super tender. If you want, you can amp up the flavor by using cultured butter. Once well combined, add in the egg and vanilla paste and beat for about five minutes. Be sure to use a good quality vanilla extract or even a rich vanilla bean paste in this recipe. Editor's Tip: Since there are very few ingredients in this recipe, you want the flavors you add to be extra tasty and high quality.

  In another bowl, whisk together the dry ingredients: flour, baking powder and baking soda. Then add the ingredients a bit at a time (you don't want the flour to fly up in your face when you turn the mixer on!). Mix until the flour is just combined—no need to mix and mix and mix. Over-mixing cookie dough can cause the end result to be tough.

With the dough completed, it's time to portion and shape your cookies. The easiest way to do this is with a cookie scoop. Even occasional bakers will find this gadget super handy. It gives you identically-shaped cookies with every scoop. If you don't have one on hand, use a spoon to scoop and roll the dough into one-inch balls. Then roll each cookie dough ball in additional granulated sugar.

Place each cookie onto a greased or parchment-lined baking sheet, leaving about two inches between each cookie. Use the bottom of a glass to flatten each cookie just slightly. Bake at 350ºF for 10 to 12 minutes, until set and edges start to turn golden. Then remove from the cookie sheet and let the cookies cool on a wire rack.