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Karen Trask's Sugar Cookies

2 cups unsalted butter, softened
2 cups superfine sugar
2all large eggs, room temperature
3 tsp. vanilla
6 cups sifted all purpose flour

Cream butter and sugar until fluffy. Add eggs and vanilla.
Add the flour to the butter mixture a little at a time until flour is incorporated and the dough comes together around the paddle.
Do NOT overmix.
Roll out the dough a quarter inch thick between two pieces of parchment paper. Place in refrigerator. Chill for two hours before cutting out cookies.
After cutting the cookies, place them on a parchment lined baking sheet and refrigerate ten minutes before baking.

Preheat oven to 350 and bake approximately 10 minutes.
Note: Karen bakes and then freezes cookies in Tupperware to decorate another day!

Notes: Karen teaches at Williams-Sonoma and this year of the pandemic, she graciously taught our Bunco group to decorate these beautiful cookies. All on Zoom!

Recipe Contributed by Mary Ann Laun for Karen Trask