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Martha Stewart's sugar-cookie bell cutouts
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Prep Time:
30 minutes
Cook Time:
14 minutes
Total Time:
44 minutes
Spread holiday cheer with Martha Stewart's festive Christmas cookies.
Ingredients:
  • 250g unsalted butter, softened
  • 250.00 ml white granulated sugar
  • 1.20 gm salt
  • 1 large egg
  • 750.00 ml plain flour
  • White, pink and red sanding sugar, to decorate
Instructions:
  • In a large bowl, use an electric mixer to blend butter, sugar, and salt until light and fluffy. Incorporate the egg thoroughly, then mix in vanilla. On low speed, add flour and mix until just combined. Divide dough into two portions, shape each into a disc, and refrigerate wrapped in plastic for at least 2 hours until firm.
  • Take out one dough disc from the fridge and let it sit at room temperature for 5 to 10 minutes until it is soft enough to roll. Roll the dough between two sheets of baking paper until it is 3mm thick. Freeze for 15 to 20 minutes until firm.
  • Preheat the oven to 180°C/160°C fan-forced and line 2 large baking trays with baking paper. Cut shapes from the dough using bell-shaped cutters, rerolling and cutting any dough scraps. Place the shapes on the trays, leaving 4cm between each one (if the dough gets too soft, refrigerate it before cutting). Repeat with the remaining dough disc.
  • Bake for 10 to 14 minutes until firm and lightly golden on edges, rotating trays halfway through. Let cool on wire rack for 2 minutes before transferring to cool completely.
  • For a beautiful finish, gently brush the cookies with water, then sprinkle them with sanding sugar to your liking. Shake off any extra sugar and then serve.

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