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(from Debbie Macomber’s Cedar Cove Cookbook)

This foolproof sugar cookie recipe makes a sturdy, sweet treat that’s a perfect gift or a great addition to a holiday cookie platter.

2 cups (4 sticks) unsalted butter, at room temperature

2 cups brown sugar

2 large eggs

2 teaspoons vanilla extract or grated lemon peel

6 cups all-purpose flour, plus extra for rolling

2 teaspoons baking powder

1 teaspoon salt

1. In a large bowl with electric mixer on medium speed, cream butter and sugar until light and fluffy. Add eggs and vanilla; beat until combined.

2. In a separate bowl, combine flour, baking powder and salt. Reduce mixer speed to low; beat in flour mixture just until combined. Shape dough into two disks; wrap and refrigerate at least 2 hours or up to overnight.

3. Preheat oven to 350°F. Line baking sheets with parchment paper. Remove 1 dough disk from the refrigerator. Cut disk in half; cover remaining half. On a lightly floured surface with floured rolling pin, roll dough ¼-inch thick. Using cookie cutters, cut dough into as many cookies as possible; reserve trimmings for rerolling.

4. Place cookies on prepared sheets about 1 inch apart. Bake 10 to 12 minutes (depending on the size of cookies) until pale gold. Transfer to wire rack to cool. Repeat with remaining dough and rerolled scraps.

TIP: Decorate baked cookies with prepared frosting or sprinkle unbaked cookies with colored sugars before putting them in the oven.

Makes about 48 cookies.