Editor's note: This recipe appears as part of our editors' Christmas Cookie Swap, 10 beloved holiday recipes from the editors of Epicurious and Gourmet Live.
King Arthur's white whole-wheat flour is preferable for these yummies. Use festive sprinkles on them if baking them for the holidays.
You can use chocolate "jimmies" or other sprinkles for coating the cookies before baking. The sugar comes in colors, but we prefer not to use artificial coloring. Coarse sugar sprinkles are available in specialty stores; we like them better than the kind you can typically get at the supermarket. Indiantree.com offers sugar sprinkles that are dyed with vegetable juicesthe pink, orange and yellow are particularly pretty.
Sugar Cookie Cut-outs: Divide the dough in half, wrap in waxed paper and chill for at least 1 hour. Lightly flour a work surface and then roll out one pieces of dough to 1/4-inch thickness. Cut out cookies with cookie cutters. Transfer cookies with a metal spatula to baking sheets and chill for 10 minutes. Bake cookies about 15 minutes, let cool on the baking sheets for 5 minutes and then transfer to racks.
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