Laura Grimmer of The Perfect Pear is showing us how to make cookie dough in a food processor! Find the recipe below and visit for tickets. Check out to learn more about Laura. Traditional Rolled Christmas Sugar Cookies Recipe from Rose Levy Beranbaum Yield: Makes about 4 dozen 3-inch cookies Ingredients 2¼ c./320 g. bleached all-purpose flour (dip and sweep method) ¼ t. salt ¾ c./150 g. sugar 12 T. unsalted butter, chilled 1 large egg 1 T. lemon zest 1 t. pure vanilla extract Edible Tempura (recipe follows) Royal Icing (recipe follows) Equipment: Nonstick or greased cookie sheets; rolling pin; cookie cutters 1. In a small bowl, whisk together flour and salt. Set aside. 2. In a food processor with a metal blade, process the sugar until very fine. Cut the butter into a few pieces and add it with the motor running. Process until smooth and creamy. Add the egg, lemon zest and vanilla and process until incorporated, scraping the sides of the bowl. 3. Add the flour mixture and pulse just until incorporated and the dough begins to clump together. If it seems dry, add a few drops of water and pulse until the consistency is right. 4. Scrape the dough onto a sheet of plastic wrap and use the wrap, not your fingers, to press the dough into a disc. Wrap it well and refrigerate for between 2-3 hours. 5. Place two oven racks in the upper and lower thirds of the oven. Preheat the oven to 350 degrees. 6. Roll out the dough to a 1/8-inch thickness. Cut the shapes using your favorite cookie cutters. Use a small offset spatula to transfer the cookies to the prepared baking sheets. If using Edible Tempura, paint the cookies before they are cooked. If you are planning to hang the cookies, use the blunt end of a wooden skewer to poke a hole. Re-roll the scraps, chilling them if necessary. 7. Bake for 8-12 minutes or until the cookies begin to brown around the edges. For even baking, rotate cookie sheets from top to bottom and front to back halfway through baking. 8. Use a small offset spatula to transfer the cookies to wire racks to cool completely before decorating with Royal Icing, dragées, sprinkles or crushed hard candies. Store: In an airtight container at room temperature. Keeps: For several months. Freeze beautifully.

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