Brown sugar in these cut-out cookies gives them a rich, caramel-butterscotch flavor. Use any cookie cutters, or follow the directions for Praline-Filled Chocolate Drizzle Cookies (page 217) for delicious cookies shaped, filled, and frosted in mass-production style.

　　

Ingredients

makes 5 to 6 dozen cookies

　　1/2 pound (2 sticks) unsalted butter, softened

　　1/2 cup packed dark or light brown sugar

　　1/2 cup granulated sugar

　　1 teaspoon vanilla extract

　　2 eggs

　　3 cups all-purpose flour

　　1 teaspoon baking soda

　　1/4 teaspoon salt

　　

Step 1

In the large bowl of an electric mixer, cream the butter and sugars. Add the vanilla and eggs and beat until light and fluffy. In a separate bowl, stir the flour, baking soda, and salt together and add it to the creamed mixture; mix on low speed until smooth. Shape the dough into a ball, wrap it in plastic, and chill for 1 hour or refrigerate for up to 4 days.

　　

Step 2

Position the oven racks so that they are evenly spaced. Preheat the oven to convection bake at 350°F. Cover three dark, rimless, noninsulated cookie sheets with parchment paper.

　　

Step 3

Remove the dough from the refrigerator and cut it into quarters. Roll out one part of the dough at a time on a floured board. Cut out cookies using your favorite cookie cutters and place them on the prepared cookie sheets.

　　

Step 4

Bake on multiple racks for 10 minutes, until very lightly browned around the edges. Cool on wire racks.

　　From Cooking with Convection by Beatrice Ojankangas. Copyright (c) 2005 by Beatrice Ojankangas. Published by Broadway Books.Beatrice Ojakangas has written more than a dozen cookbooks, including Beatrice Ojakangas' Great Holiday Baking Book, Beatrice Ojakangas' Light and Easy Baking, Pot Pies, Quick Breads, Light Desserts, The Finnish Cookbook, and The Great Scandinavian Baking Book. Beatrice works as a consultant for Pillsbury and other major food companies, teaches cooking classes, and writes for various food magazines. She lives in Duluth, Minnesota.