From what I remember/learned on America's Test Kitchen (CI) the science behind the vodka has to do with it being just 60-65% percent water. Water bonds with flour to form gluten and too much gluten makes pie crust tough. There is no flavor because the alcohol evaporates in the oven. Replacing some of the water (about 1/2) with vodka forms less gluten and yet it rolls out really well. I think my mom used vinegar the exact same way but I always hated the smell of vinegar when her pies were baking.

Chopping onions. This weekend I made a huge batch of Bolognese and two different big pots of soup; I felt like I was chopping onions forever. And I use them so much I am considering getting one of those onion choppers. At least my knife skills have gotten pretty good but when I first started cooking it was rare that I didn't have at least one onion chopping injury every couple of weeks, although one one required stitches and a tetanus shot, lol. If I only used them once in a while, I think I'd just buy the pre-chopped.

My mother used this for 40 years and I've used it for at least 10. Never failed, although I notice it doesn't have the 1:1 butter/sugar ratio like CH recipe valerie posted and twice the eggs, so now I'm curious about that one and will probably try it sometime.

Ingredients

1 1/2 cups butter, softened
2 cups white sugar
4 eggs
1 teaspoon vanilla extract

5 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt

Directions

In a large bowl, cream together butter and sugar until smooth. Beat in eggs and vanilla. Stir in the flour, baking powder, and salt. Cover, and chill dough for at least one hour (or overnight).

Preheat oven to 400 degrees F (200 degrees C). Roll out dough on floured surface 1/4 to 1/2 inch thick. Cut into shapes with any cookie cutter. Place cookies 1 inch apart on ungreased cookie sheets.

Bake 6 to 8 minutes in preheated oven. Cool completely.

I used it once to make extra cutouts and it did puff and spread, meaning the cookies didn't hold their cutout shape. BUT, I think there is something on the package about rolling in extra flour if you are going to use it for cut outs and I didn't notice it until later. That would probably solve the spread problem. Making the dough is the least amount of work involved in cutout cookies, lol.

That said, this is my long time, (and mom's before that) sugar cookie dough recipe. Very easy, especially if you have a mixer. Divide dough in half, wrap in plastic wrap or wax paper and chill thoroughly - overnight is best. you could even make it a few days early and keep in the fridge until you are ready to cut and bake.

Then just roll out on a floured surface and cut. I've found it works best not to go too thin Use one half at a time and re-chill scraps for 10-15 before re-rolling.

Make sure you cream the butter and sugar well.

Ingredients

1 1/2 cups butter, softened
2 cups white sugar
4 eggs
1 teaspoon almond extract (vanilla would work too)

5 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt

Directions

In a large bowl, cream together butter and sugar until smooth. Beat in eggs and vanilla. Stir in the flour, baking powder, and salt. Cover, and chill dough for at least one hour (or overnight).

Preheat oven to 400 degrees F (200 degrees C). Roll out dough on floured surface 1/4 to 1/2 inch thick. Cut into shapes with any cookie cutter. Place cookies 1 inch apart on ungreased cookie sheets.

Bake 6 to 8 minutes in preheated oven. Cool completely.