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Butter, sugar, eggs, salt, and flour—that’s the short ingredient list for these versatile sandy-textured sugar cookies. For simple round cookies, form the dough into a log, then slice it into rounds. For shaping with cookie cutters, roll out the dough to 1/8 inch thick and cut it into cool designs.
Game plan: The dough can be kept in the refrigerator for up to 3 days or frozen for up to 2 months.
This recipe was featured as part of our Holiday Cookies photo gallery.
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