Speaking of cookies...

I said before that I would share my favorite recipe for cut-out sugar cookies.  I have tried AT LEAST 8 different recipes, and for one reason or another, I kept looking for my favorite, until now!  I found this recipe on Cake Central - The place for everything cake!

Tasty Treats by Tricia - Pumpkin Cookies

I LOVE this recipe mainly because the dough holds its’ shape and doesn't spread during baking - making all cookies look like blobs! It tastes great and the cookies stay soft too!

No Fail Sugar Cookies – NFSC

Ingredients

• 6 cups flour
  3 tsp. baking powder
  2 cups unsalted butter
  2 cups sugar (white granulated)
  2 eggs
  2 tsp. vanilla extract or desired flavoring (I like almond myself)
  1 tsp. salt

Instructions

Cream butter and sugar until light and fluffy. Add eggs and vanilla. Mix well. Mix dry ingredients and add a little at a time to butter mixture. Mix until flour is completely incorporated and the dough comes together.

1. Chill for 1 to 2 hours (or see Hint below)

2. Roll to desired thickness and cut into desired shapes. Bake on ungreased baking sheet at 350

3. degrees for 8 to 10 minutes or until just beginning to turn brown around the edges. This recipe

4. can make up to 5-dozen 3"cookies. HINT: Rolling Out Dough Without the Mess — Rather than wait for your cookie dough to
   chill, take the freshly made dough and place a glob between two sheets of parchment paper.
   Roll it out to the desired thickness then place the dough and paper on a cookie sheet and pop
   it into the refrigerator. Continue rolling out your dough between sheets of paper until you have
   used it all. By the time you are finished, the first batch will be completely chilled and ready to
   cut. Reroll leftover dough and repeat the process! An added bonus is that you are not adding
   any additional flour to your cookies.