<a href="http://www.karolineskitchen.com/wp-content/uploads/2014/02/cookies.jpg"><img class="size-full wp-image-825 aligncenter" alt="cookies" src="http://www.karolineskitchen.com/wp-content/uploads/2014/02/cookies.jpg" width="370" height="500" /></a>
<p style="text-align: center;">O loves baking cookies and so does Mommy.  My favorite recipe for sugar cookies is actually shortbread.  I've modified it several times, most recently for <a href="http://www.bostonglobe.com/lifestyle/food-dining/2013/12/17/recipe-for-cinnamon-sugar-cookies/GquVTSqBnV0L605Ee7hyKN/story.html">cinnamon-sugar cookies </a>that ran in the Boston Globe.</p>
<p style="text-align: center;">Makes 5 dozen cookies</p>
<p style="text-align: center;">3 cups flour</p>
<p style="text-align: center;">2/3 cup sugar plus 1 tablespoon</p>
<p style="text-align: center;">1/2 teaspoon salt</p>
<p style="text-align: center;">1 1/2 cups (2 1/2 sticks) butter</p>
<p style="text-align: center;">3/4 teaspoon ground cinnamon</p>
<p style="text-align: center;">1.  In a food processor, pulse flour, 2/3 cup sugar, salt, and butter until a dough forms.</p>
<p style="text-align: center;">2.  Turn dough out onto a lightly floured surface and form 2 round disks.  Place each disk between 2 sheets of parchment paper.  Roll dough until it is 1/4 inch thick.  Refrigerate for at least 2 hours.</p>
<p style="text-align: center;">3.  Set the oven at 325 degrees.  Transfer one piece of dough to a rimmed baking sheet, leaving the bottom sheet of parchment in place.  Peel off and discard the top sheet.  Allow the dough to warm up for 5 minutes.  Using a sharp knife, lightly score the dough.  Vertical scores should be 3/4 inch apart, and horizontal scores should be 3 inches apart.  You will have marked approximately 30 rectangles that are 3/4 inch by 3 inches.   Repeat with other piece of dough.</p>
<p style="text-align: center;">4.  In a small bowl, mix 1 tablespoon sugar with cinnamon.  Sprinkle over cookie dough.</p>
<p style="text-align: center;">5.  Bake for 25-30 minutes or until center is firm and cookies are lightly browned.  Cool on the pan for 5 minutes. Cut or break cookies into pre-marked rectangles.  Serve immediately or store in an air-tight container for up to 1 week.</p>
<p style="text-align: center;">If you don't want to make this version of cinnamon-sugar cookies, make the dough as instructed through step 2.  Then, instead of cutting them into rectangles, choose any cookie cutter.  Transfer the cut cookies to baking sheets lined with parchment paper,  and bake for 10-15 minutes.  The cookies should be very pale in color and be just barely set.  It is very easy to overbake them.  So, check them frequently at the end of baking time.</p>
<p style="text-align: center;">For parties and other gatherings, I like to decorate the cookies with <a href="http://www.marthastewart.com/316888/royal-icing-for-sugar-cookies">royal icing</a>.  Just be sure to let them dry for at least 24 hours before packaging or stacking.</p>
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