My Most Favorite Sugar Crust (see below)
Granulated sugar, for sprinkling
1. Preheat the over to 350 degrees F. Line 2 large cookie sheets with parchment paper.
2. Let the dough stand at room temperature to soften slightly before rolling. On a lightly floured surface, roll out the dough a generous 1/4 inch thick. With your favorite cookie cutters, but out cookies and place them, 1 inch apart, on a the lined sheets. Sprinkle generously with granulated sugar. Gather up the scraps, reroll the dough, cut out, and sugar cookies until you have used up all the dough..
3. Bake for 10 to 12 minutes until just golden on the bottom. With a metal spatula, transfer to wire racks to cool. Store, in layers, in air-tight containers for up to 1 week.
My Most Favorite Sugar Crust
Makes enough dough for two 9-to 10-inch pies or tarts
A word of advice before you make the dough: Remove the margarine from the refrigerator right before you plan to use it. Cold margarine creams more efficiently than softened margarine does, and your goal is a well-crafted crust, which begins with the margarine and sugar mixture.
12 tablespoons (1-1/2 sticks) cold unsalted margarine
1/3 cup sugar
1 extra-large egg
1/2 teaspoon pure vanilla extract
2 cups all-purpose flour
1. In the bowl of a standing electric mixer fitted with the paddle attachment, cream the margarine with the sugar on medium speed until fluffy.
2. In a small bowl, beat the egg together lightly with the vanilla. With the mixer running add the egg mixture to the margarine mixture and beat until they are incorporated.
3. Reduce the mixer speed to low and add the four ingredients, a cup at a time, beating until a ball of dough forms around the paddle.
4. With your hands, gather the dough into a ball, and pat it into a large, flat round. Divide the round in half, shape each half into a disk and wrap each disk in plastic wrap. Chill the disks in the refrigerator for at least 2 hours, preferably 3 to 4 hours, or until firm.
To freeze - The dough, wrapped well in plastic wrap, may be frozen for up to 1 month.
To defrost - Thaw in the plastic wrap at room temperature.