Holiday Sugar Cookies

Sweet Vanilla Variation:

Whisk together flour, baking powder, baking soda and salt. In a large bowl, using a handheld electric mixer beat together butter and 3/4 cup ( 175 mL) sugar until fluffy. Beat in egg and 1 tbsp (15 mL) vanilla until smooth. Beat in sour cream. Add flour mixture and stir until soft dough forms.

Divide dough in half and place on floured work surface. Roll out dough to about 1/4 inch (5 mm) thick; sprinkling with flour as needed. Using a cookie cutter cut out cookies and place on prepared baking sheet. Gather scraps and re-roll. Bake for  8 to 10 minutes or until light golden. Let cool in pan for 10 minutes before removing to cooling rack to cool completely. Repeat with remaining dough.

Jam Filled Cookie Cup Variation:

Shape dough into 1-inch (2.5 cm) balls and place in lightly sprayed mini muffin tins. Press into bottom and up sides of muffin tins. Refrigerate for 30 minutes. Bake until edges are light golden. Press centres again and let cool in pans. Fill with your favourite jam, peanut butter or chocolate spread. Makes about 36 cups.

Candy Cane Variation:

Stir in 1/4 cup (60 mL) crushed candy cane to dough. Roll as above.

Chocolate Peppermint Variation:

Divide dough in half and add 1 tsp (5 mL) peppermint extract with green food colouring to one half. Knead in 1/4 cup (60 mL) unsweetened cocoa powder into other half. Roll out both dough halves into two 12 x 10 inch (30 x 25 cm) squares and place doughs on top of each other. Roll again to help keep them together. Roll the dough lengthwise, jelly roll style, and wrap with plastic wrap and refrigerate until firm. Slice into 1/2 inch (1 cm) thick slices to bake.