Sugar Cookies

"Our friend Katherine Yang is an exquisite baker whose pastries and desserts always balance sweet and savory perfectly—a quality we love because we’re really not big dessert eaters. She shared her recipe for these tender, subtly sophisticated cookies. Like most bakers, Katherine relies on measuring her ingredients by weight, not volume, for the most consistent results. We agree, but have included both methods below in case you don’t have a scale. We found two other points in her meticulous notes that really did make a difference: letting the dough rest in the refrigerator, and making sure the dough is always cold when it’s being worked. What’s that expression? God is in the details. ..."