![]() Let cool in pan on rack for 10 minutes transfer cookies directly to rack and let cool completely. Refrigerate until cookies are firm, about 1 5 minutes.īake on top and bottom racks of oven, rotating and switching pans halfway through, until light golden, about 10 minutes. Place cookies about 2 inches apart on 2 parchment paper–lined baking sheets. For the mint glaze, combine powdered sugar, half and half and ¼ teaspoon peppermint extract in a medium-size bowl. ![]() Rotate pans halfway through for even browning. Using 2-inch cookie cutters in desired shapes, cut out cookies, rerolling scraps once. Remove cookies from refrigerator and bake for 12-16 minutes or until just beginning to turn golden at the edges. Allow to cool on pan for 5 minutes then transfer to a cooling rack to cool completely. Return to the oven for 5-7 additional minutes, or until light golden brown. Sprinkle cookies with more granulated sugar. Between two pieces of waxed paper, roll out 1 portion of dough into ¼-inch thickness. Flatten any puffed part of cookies with the back of a flat metal spatula. ![]() (Dough can be refrigerated overnight let stand at room temperature for about 1 5 minutes or until soft enough to roll out.) Divide dough into 2 portions and shape into disks wrap in plastic wrap and refrigerate for 45 minutes. Reduce speed to low beat in flour until well combined. While we like our cookies soft, if you want crisp cookies you can certainly make that happen with this recipe.Using electric mixer, beat together butter, icing sugar, vanilla and salt until light and fluffy. It rolls out nicely and easily, doesn't excessively crack, and keeps its shape when baking.Īs an added bonus, it's pretty easy to control whether you get soft or crisp cookies, simply by changing up the thickness to which the dough is rolled and/or adjusting the baking time. "Workability" of the Dough - This butter cookie dough is really easy to work with. Combine flour, cornstarch and salt gradually add to creamed mixture and mix well. And in our house, soft cookies are what we love.ģ. 1/2 cup cornstarch 1/2 teaspoon salt Directions In large bowl, cream butter and sugars until light and fluffy. In the bowl of an electric mixer fitted with a paddle attachment, mix together the butter and 1 cup of sugar until they are just combined. Using 2-inch cookie cutters in desired shapes, cut out cookies, rerolling scraps once. Texture - These cookies have a "smoother" more tender texture, and bake up nice and soft. Between two pieces of waxed paper, roll out 1 portion of dough into ¼-inch thickness. Since the cookie isn't over-the-top sweet itself, it lets the sweetness of its decoration shine.Ģ. Beat butter, cream cheese, granulated sugar and vanilla in large bowl with electric mixer on medium speed until light and fluffy. It's a flavor we love just simply on its own, or that pairs beautifully with decorative frosting and embellishments. Flavor - These basic rolled butter cookies have a rich buttery flavor that's slightly less-sweet than the usual sugar cookie. It rolls out nicely and easily, doesn't excessively crack, and keeps its shape when baking.ġ. This butter cookie dough is really easy to work with. To bake shortbread wedges, you can even skip chilling the dough. Slice cookies between 1/4 and 1/2 inch thick and bake. Wrap the dough in plastic or parchment paper and chill for at least 1 hour. Why, you ask? There are three main reasons: For slice and bake cookies, gather the dough and form it into a log. ![]() In fact, w hen it comes to rolled cut-out cookies for decorating, these butter cookies are our family's absolute favorite. Pour in the flour, drape a kitchen towel over the stand mixer to protect yourself from flying flour and pulse the mixer at low speed about 5 times, a second or two each time. And quite frankly, I prefer shortbread or butter cookies over sugar cookies any day. Basic rolled shortbread cookies and these rolled butter cookies are also fabulous choices. Divide dough in two balls flatten each ball into a 1-in.-thick disc and wrap each in plastic wrap. ![]() Gradually beat in flour until well mixed. When it comes to rolling and cutting out cookies to decorate, sugar cookies aren't the only option in town. Directions In a large bowl, cream the butter, powdered sugar and vanilla until light and fluffy. ![]()
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