American Girl Baking. Williams Sonoma

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      In a medium bowl, whisk together the flour, baking powder, and salt. In a large bowl, using an electric mixer, beat the buer and granulated sugar on medium speed until fluffy and pale, about 5 minutes. Turn off the mixer and scrape down the bowl with a rubber spatula. Add the egg yolk and vanilla and beat until combined. Add half of the flour mixture and mix on low speed just until blended. Add the rest of the flour mixture and mix just until blended. Scrape down the bowl.

      Dump the dough onto a clean work surface and divide it in half. Add one half back to the bowl and sprinkle the food coloring and peppermint extract, if using, over the dough in the bowl, then gently knead until well combined and evenly colored. If the color is not as dark as you’d like, add more food coloring and gently knead it in.

      Cut 4 sheets of wax paper, each one about 18 inches long. Set each dough half on the center of a wax paper sheet and use your hands to shape the dough into a rectangle. Cover each piece of dough with a second wax paper sheet and, one at a time, using a rolling pin, roll out the dough halves into 16-by-10-inch rectangles. Remove the wax paper from one side of each dough rectangle and place the colored rectangle over the plain one. Starting from a long side and using the wax paper on the boom piece of the dough to help, tightly roll the dough into a log. If you like, scaer the coarse sugar on

       cups all-purpose flour teaspoon baking powder

      ¼ teaspoon salt

       tablespoons (½ sticks) unsalted buer, at room temperature

      ¾ cup granulated sugar large egg yolk½ teaspoons vanilla extract

      ½ teaspoon red, blue, or green food coloring, plus more as needed½ teaspoon peppermint extract (optional)

      About ½ cup coarse decorating sugar, for rolling (optional)

      MAKES ABOUT 48 COOKIES

      Pinwhee Icebox Cookies

      These whimsical cookies are chilled in the refrigerator to help them set into perfect colorful pinwheels. You can make them into cookie pops by inserting ice-pop sticks before baking (follow the directions on page 29).

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      a rimmed cookie sheet and roll the log in the sugar to coat the outside. Wrap the log tightly in plastic wrap and refrigerate until firm, at least 1 hour or up to overnight.

      Preheat the oven to 350°F. Line 2 cookie sheets with parchment paper. Unwrap the dough log and set it on a cuing board. Ask an adult to help you use a knife to trim off the ends, then cut the log crosswise into ¼-inch-thick slices. Place the slices on the prepared cookie sheets, spacing them about 2 inches apart.

      When both cookie sheets are full, bake only 1 cookie sheet at a time until the cookies are firm to the touch (ask an adult for help!), about 12 minutes. Ask an adult to help you remove the cookie sheet from the oven and set it on a wire rack. Let cool for 5 minutes, then use a metal spatula to move the cookies directly to the rack. While the cookies are cooling, put the second cookie sheet in the oven and bake in the same way. Aer you have removed the cookies from the first cookie sheet, line the empty cookie sheet with new parchment paper and bake the rest of the cookies in the same way. Let the cookies cool completely and serve.

      Colfu wirlsMake these cookies even more swirl-erific by coloring both halves of the dough with your favorite colors.

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      Preheat the oven to 350°F. Line 2 cookie sheets with parchment paper.

      In a medium bowl, whisk together the flour, baking powder, and salt. In a large bowl, using an electric mixer, beat the buer and 1½ cups of the sugar on medium speed until well blended, about 1 minute. Add the eggs and vanilla and beat on low speed until combined. Turn off the mixer and scrape down the bowl with a rubber spatula. Add the flour mixture and mix just until blended.

      In a small bowl, stir together the remaining ¼ cup sugar and the cinnamon. Scoop up a rounded tablespoonful of dough. Scrape the dough off the spoon into the palm of your hand and roll the dough into a ball. Drop the ball in the cinnamon sugar and roll it around to coat it completely. Place the ball on a prepared cookie sheet. Continue scooping, shaping, and rolling the dough in sugar, spacing the balls about 3 inches apart on the cookie sheets. You should be able to fit 12 cookies on each cookie sheet.

      When both cookie sheets are full, bake 1 cookie sheet at a time until the edges of the cookies are lightly browned but the tops are barely colored, 10 to 12 minutes. Ask an adult to help you remove the cookie sheet from the oven and set it on a wire rack. Let cool for 5 minutes, then use a metal spatula to move the cookies directly to the rack. While the cookies are cooling, put the second cookie sheet in the oven and bake in the same way. Repeat to bake the rest of the cookies. Let the cookies cool completely and serve.

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      ¾ cups all-purpose flour

       teaspoon baking

      powder

      ¼ teaspoon salt

       cup ( sticks) unsalted buer, at room temperature

      ¾ cups sugar

       large eggs teaspoons vanilla extract

       teaspoon ground cinnamon

      MAKES 36 COOKIES

      Snickerdoodles

      Toss a ball of sugar cookie dough in cinnamon and sugar before baking, and voilà, you get a snickerdoodle! Not only do they have a super-funny name, these cookies smell amazing while they bake and taste yummy-licious.

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