Quick Sugar Cookie Dough

This recipe provided courtesy of Karen Tack and Alan Richardson

Quick Sugar Cookie Dough
Makes 16 to 20 (3-inch) cookies

Ingredients:
2/3 cup All-Purpose Flour, plus extra for rolling 1 tube (16.5 oz) Refrigerated Sugar Cookie Dough

Directions:
Preheat the oven to 350°F
. Line two cookie sheets with parchment paper.
Knead the flour into the dough until smooth.
Divide the dough in half.
Roll out each piece on a lightly floured surface to a scant ¼-inch thickness.

Cut out the desired shapes according to the recipe, using templates or a cookie cutter and cutting as close together as possible.
Transfer the shapes to the cookie sheets, spacing about 1 inch apart.
Remove any areas of the cookies if directed in the recipe.

Bake until golden and firm to the touch, 7 to 12 minutes depending on the size and shape of the cookies.
Transfer to a wire rack and cool completely.

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