Rolled Sugar Cookies

Contributed by fullybaked

Ingredients:

• 2 1/4 C AP Flour
• 1/4 t Salt
• 3/4 C Sugar
• 12 T Unsalted Butter, softened
• 1 Lg Egg
• 1 t Vanilla Extract Mix
• flour and salt

1. Cream butter and sugar.
2. Add egg and vanilla, beat until blended. Gradually add flour mixture.
3. Form into a flat disc and chill for about two hours.
4. Roll out about 1/8-inch thick, cut and bake at 350 for 10 - 12 minutes.

Vanilla Malted Cookies

Vanilla Malted Cookies (makes about 6 1/2 dozen)
Contributed by Heidi Lynn

Ingredients:

• 2 3/4 cups all-purpose flour
• 3/4 cup plain malted-milk powder
• 1 teaspoon baking powder
• 3/4 teaspoon salt
• 1 cup (2 sticks) unsalted butter, room temperature
• 3 ounces cream cheese, room temperature
• 1 cup sugar
• 1 vanilla bean, split, seeds scraped and reserved
• 1 large egg
• 1/2 teaspoon vanilla extract

1. Preheat oven to 350 degrees F. Whisk together flour, malted-milk powder, baking powder and salt; set aside.
2. With an electric mixer on medium speed, beat butter and cream cheese until creamy. Mix in sugar and vanilla seeds (reserve pod for another use.) Add egg and vanilla extract and combine. Reduce speed to low. Add flour mixture; mix until just combined.
3. Transfer dough to a pastry bag fitted with a large star tip (such as Ateco #825.) Pipe 2 1/2-inch long strips onto baking sheets lined with parchment paper, spacing them about 1 inch apart.
4. Bake until bottom edges are golden brown, 11 to 15 minutes. Let cool. Cookies can be stored in airtight containers up to 1 week.