Recipes Christmas Sugar Cookies Be the first to rate & review! More Cookie Recipes By Rose Levy Beranbaum Rose Levy Beranbaum Rose is a luminary in the field of food writing. She has a BS and MA in food studies from NYU. Her 13 cookbooks include: The Cake Bible, inducted into IACP Culinary Classics (57 printings), and Rose's Heavenly Cakes — both winners of IACP book of the year. She is a three time James Beard Award winner. Her work has crossed the boundary between the home and professional baker. The Cake Bible, now in its 60th printing, is being revised for its 35th anniversary.Rose had a column for the LA Time Syndicate for 7 years and has written for many major food publications, including The New York Times, Food & Wine, and Bon Appétit. As a contributing editor to Food Arts Magazine, her "Rose's Sugar Bible" won the Jacob's Creek World Food Award for Best Food article. Food & Wine's Editorial Guidelines Updated on May 17, 2017 Print Rate It Share Share Tweet Pin Email Photo: © Frances Janisch Active Time: 30 mins Total Time: 2 hrs 20 mins Yield: Makes about 4 dozen 2 1/2-inch cookies Ingredients 2 1/4 cups bleached all-purpose flour 1/4 teaspoon salt 3/4 cup sugar 1 1/2 sticks (6 ounces) unsalted butter, cut into pieces 1 large egg 2 teaspoons finely grated lemon zest (optional) 1 teaspoon pure vanilla extract Colored sugars and silver dragées Directions In a small bowl, whisk the flour with the salt. Put the sugar in a food processor and process until very fine. Add the pieces of butter and process until the mixture is smooth and creamy. Add the egg, lemon zest and vanilla and process until smooth. Add the flour mixture and pulse just until a dough forms. Transfer the dough to a sheet of plastic wrap and pat it into a disk 1 inch thick. Chill until firm, about 1 1/2 hours. Preheat the oven to 350°. On a lightly floured surface, roll out the dough 1/8 inch thick. Stamp out shapes, cutting the cookies as close together as possible. Sprinkle the cookies with colored sugars or dragées. Transfer the cookies to nonstick or greased baking sheets, leaving 1 inch between them. Bake for 10 to 12 minutes, or until lightly browned around the edges. Transfer the cookies to racks and let cool. Make Ahead The cookies can be stored in an airtight container between sheets of wax paper for 1 month. Rate it Print