Name: Karen's Rolled Sugar Cookies
Yield: 36
Ingredients: Reynolds® Parchment Paper - 4 sheets; All-purpose flour - 2 ½ cups; Baking powder - 1 ½ teaspoons; Salt - ¼ teaspoon; Unsalted butter, softened - 1 cup; Sugar - ¾ cup; Large egg yolks - 2; Vanilla extract - 1 teaspoon

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Ingredients for - Karen's Rolled Sugar Cookies

1. Reynolds® Parchment Paper - 4 sheets

2. All-purpose flour - 2 ½ cups

3. Baking powder - 1 ½ teaspoons

4. Salt - ¼ teaspoon

5. Unsalted butter, softened - 1 cup

6. Sugar - ¾ cup

7. Large egg yolks - 2

8. Vanilla extract - 1 teaspoon

How to cook deliciously - Karen's Rolled Sugar Cookies

1. Stage

Combine flour, baking powder and salt in large bowl; set aside.

2. Stage

Beat butter and sugar with electric mixer until fluffy, about 3 minutes. Beat in egg yolks and vanilla. Gradually add flour mixture and combine.

3. Stage

Wrap dough in parchment paper and place in Hefty® Slider bag; refrigerate until chilled, about 1 hour.

4. Stage

Preheat oven to 350 degrees F. Line cookie sheets with Reynolds® Parchment Paper; set aside.

5. Stage

Roll out dough 1/8-inch thick between 2 lightly floured sheets of parchment paper. Cut dough with 2 inch cookie cutters. Place dough on parchment-lined cookie sheets.

6. Stage

Bake 6 to 8 minutes or until cookies are lightly browned on edges. Slide parchment paper with cookies onto cooling rack; cool.

7. Stage

Decorate as desired. Store in airtight containers for up to 5 days.