Choosing Sides and Hummingbird Bakery Sugar Cookie Recipe

Hey everyone! So who will you be cheering for this Sunday? I mean besides the E-Trade babies:@) Me? Here's a hint: The team colors are red, white and blue. Oh wait, both team colors are red, white and blue...

Guess I'll just let my cookies do the talking!

 He-he-he.

As soon as I saw the cookies posted by Pat here I knew I had to try that recipe with the Message Cookie Cutters from Williams-Sonoma. My cookies puffed and aren't as easy to read, Pat had better luck:@)

I will say this though, this is the nicest roll out cookie dough I've ever worked with. Beautiful consistency and tastes great! I highly recommend it for cut out cookies, just maybe not extremely detailed ones...

Hummingbird Bakery Sugar Cookies

14 Tblsp butter, room temp

1 1 /2 C sugar

1/4 tsp vanilla

1 egg

3 C A/P flour

pinch of salt

1/2 tsp cream of tartar

1. Preheat oven to 325 and line baking sheets with parchment.
2. Cream butter, sugar and vanilla till fluffy. Add egg and mix well.
3. Add dry, don't over mix. You'll go from crumbs to large clumps, stop there and dump onto a lightly floured surface. Press together and roll out. 
4. Cut out your shapes and add to parchment.
5. Bake approx 10 minutes, the edges will be golden and the centers lighter.
6. Cool and enjoy!