American Girl Cookies. American Girl
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1: In a medium bowl, whisk together the flour, baking powder, and salt. In a large bowl, using an electric mixer, beat the buer and sugar on medium-high speed until light and fluffy, 2 to 3 minutes.
Add the egg and vanilla and beat on low speed until well combined. Turn off the mixer and scrape down the bowl with a rubber spatula. Add the flour mixture in three batches, mixing on low speed aer each addition, until the flour is almost blended in. Turn off the mixer and scrape down the bowl again. Add the cream and beat on low speed just until combined.
Step 2: Lightly dust a clean work surface with flour. Using the rubber spatula, scrape the dough out onto the work surface, then use your hands to shape it into a flaened rectangle. Wrap the dough in plastic wrap and refrigerate until firm, at least 1 hour or up to overnight. (The dough can be wrapped in a second layer of plastic wrap and frozen for up to 1 month. Let it thaw overnight in the refrigerator before rolling and baking.)
Preheat the oven to 350°F. Line 2 cookie sheets with parchment paper.
Lightly dust your work surface with flour, unwrap the dough, and set it on the surface. If the dough is too hard to roll directly from the refrigerator, let it stand at room temperature for a few minutes. Dust your rolling pin with flour and roll out the dough to an even ¼-inch thickness.
3 cups all-purpose flour1 teaspoon baking powder½ teaspoon salt
1 cup (2 sticks) unsalted buer, at room temperature
1¼ cups sugar
1 large egg
2 teaspoons vanilla extract1 tablespoon heavy creamRoyal Icing (page 39) or Vanilla Icing (page 36)
Rainbow sprinkles, sanding sugar, or other decorations of your choice
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