Sugar Cookies 1

Makes about 45 cookies.

Ingredients

1. 300g self-raising flour
2. 113g (1 stick) unsalted butter, softened
3. 75g caster sugar
4. 1 egg
5. 1 tsp vanilla

Instructions

1. Cream butter and sugar with a mixer until pale and fluffy. With mixer running, add egg and vanilla. Sift the flour and add to mixture gradually, beating until just incorporated. 
2. Divide dough in half, flatten each half into a disc and wrap each in plastic cling film. Refrigerate for at least an hour/freeze for 15 minutes.
3. Preheat oven to 163°C. 
4. Remove 1 disc of chilled dough and let stand at room temperature just until soft enough to roll. 
5. On a lightly floured work surface, roll out dough to preferred thickness. Add more flour if needed to keep dough from sticking.
6. Cut out cookies with a cutter, and place them about 3cm apart on a parchment-lined baking sheet.
7. Re-roll the scraps into a disc, wrap with cling film and refrigerate/freeze again, while you repeat steps 4-6 with the other disc of dough.
8. Freeze cut-out cookies for about 15 minutes.
9. Bake cookies for about 16 minutes. Rotate sheets halfway through.
10. When the cookies turn slightly golden, remove from oven and cool the sheets on wire racks.