Level 30 Rolled Sugar Cookies

I found this recipe for rolled sugar cookies when I was looking for a tasty answer to the need for cookies to celebrate the final session of out long-running Dungeons and Dragons game.  The makers of this recipe lied.  Lied with dirty lies!  Don't misunderstand, they are very tasty, but very, very difficult to use as a rolled/cut out cookies.  You can see the problem I had when I tried to use this dough to make cookie versions of our might level 30 characters.

That being said, it can be used to make cut out cookies, but not if you are a cookie novice.  There is an insane chilling/rolling/chilling/cutting/chilling/removing excess dough/chilling/baking process involved.  If you feel that you are not up to a level 30 cut out cookie encounter, this works really well as a drop cookie recipe too.

Level 30 Rolled Sugar Cookies

3/4 cup butter
1 cup sugar
2 eggs
1/2 teaspoon vanilla
2 and 1/2 cups plain flour
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon cinnamon

Preheat oven to 200 C (375 F)
Cream the butter and sugar together
Add the eggs and milk and mix well
Stir in the flour, baking powder, salt and cinnamon
Form into two disks, wrap in cling film and chill for at least 1 hour
(Awesome Baking Fact: chilling cookie dough not only makes the dough easier to work with, but it allows the dough to 'relax', making for more tender/less tough cookies)
Form your cookies (see below) and place on a parchment lined tray 3 cm (1 inch) apart
Bake for 6-8 minutes, until golden at the edges
Cool on the tray for 5 minutes before moving to racks to cool completely

Level 1 Cookies
Once chilled, roll dough into walnut-sized balls
Place on tray and flatten slightly
Bake as above

Level 30 Cookies
Working with one disk at a time, roll dough out to about 1 cm (1/4 inch) thick
Place dough on a parchment-lined baking tray and return to the fridge
While this is cooling, repeat with dough until you have 2 or 3 trays covered with dough
Take the first tray and cut the dough into desired shapes, the return to the fridge
Repeat with other trays
Take the first tray and carefully remove excess dough (retain and chill for later) - place tray in the oven and bake as above
Repeat with other trays
Once the cookies are moved to racks, allow trays to cool to room temperature
Repeat with remaining dough

No matter how you make them these cookies can be eaten as is, or covered with your favourite icing mixture.