Sugar Cookie Recipe

Adult supervision required.

Makes approx. 24 cookies.

1 Package Cookie Mix

5 tablespoons softened butter

4 1/4 tablespoons cold water

Combine 5 tablespoons softened butter and contents of cookie mix. Blend on low speed until mixture is crumbly. Add 4 1/4 tablespoons cold water; blend well. Press dough together into two oval discs. Wrap each disc in a large sheet of plastic wrap; refrigerate at least 15 minutes.

Heat oven to 350°F
Unwrap dough but leave on top of plastic wrap. Place another sheet of plastic wrap over dough. Roll dough between sheets of plastic wrap about 1/4-inch thickness. Cut dough into desired shapes with cookie cutters. (Scraps of dough may be pressed together and re-rolled). Transfer cookies to ungreased cookie or baking sheets. Bake 10-12 minutes or until centers are set. Transfer cookies to wire cooling racks. Makes 3 dozen 2-inch or 2 dozen 3-inch cookies.

For use with Sassafras® Cookie Mold: Press dough evenly into lightly oiled and floured cookie mold. Carefully remove dough and transfer to ungreased cookie sheets. Bake 12-15 minutes or until cookies are set in center. Let stand on cookie sheets 2 minutes; transfer to wire cooling racks.