Recipe

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• 1 cup butter, softened
• 1-1/2 cups sugar
• 1-1/2 cups packed brown sugar
• 3 eggs
• 1/3 cup canola oil
• 1-1/2 tsp vanilla extract
• 4 cups king arthur unbleached all-purpose flour
• 1 tsp salt
• 1/2 tsp baking soda

• 1 In a large bowl, cream butter and sugars until light and fluffy. Beat in the eggs, oil and vanilla. Combine the flour, salt and baking soda; gradually add to creamed mixture and mix well.
• 2 Divide dough into four 1-1/4-cup portions. Shape each into a disk; wrap individually in plastic wrap. Refrigerate for 1 hour or until easy to handle, or freeze for up to 3 months. Yield: 4 portions (1-1/4 cups each).
• 3 To use refrigerated cookie dough: Divide each portion into two balls; roll each ball directly on an ungreased baking sheet to 1/4-in. thickness. Cut with a floured 3-in. cookie cutter, leaving at least 1 in. between cookies. Remove excess dough and reroll scraps if desired.
• 4 Bake at 350° for 6-7 minutes or until bottoms are lightly browned. Cool for 2 minutes before removing to wire racks to cool completely. Decorate as desired.
• 5 Or, bake according to individual directions for Drizzled Cherry Cookie Cups, Chocolate Swirled Bars and Wreath Cookies.
• 6 To use frozen cookie dough: Thaw in the refrigerator overnight. Bake according to recipe directions. Yield: 10 dozen cutout cookies.