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Great when using complex
cookie cutters...
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2 cups |
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butter,
softened |
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2 cups |
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granulated
sugar |
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6 cups |
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flour |
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3 tsp |
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baking
powder |
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2 large |
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eggs |
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2 tsp |
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vanilla
extract (or desired flavoring- such as almond) |
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1 tsp |
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salt |
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1 |
Cream butter and
sugar until light and fluffy. Add eggs and vanilla. Mix
well. Mix dry ingredients in a separate bowl, and add a
little at a time to butter mixture. Mix until flour is
completely incorporated and dough comes together. |
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2 |
Chill for 1 to 2
hours (or see tips below). |
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3 |
Preheat oven to
350°F. Make sure you let your oven preheat for at least
½-hour before baking these or any other cookies. |
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4 |
Roll to desired
thickness and cut into desired shapes. Bake on ungreased
baking sheet for 8 to 10 minutes, or until just
beginning to brown around the edges. (longer time for
thicker cookies) |
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5 |
Gently remove
cookies with a spatula and let them cool on wire racks. |
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Yield: Five dozen 3-inch
cookies |
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Cooking Tips |
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*KitchenGifts.com tip for
rolling out dough without the mess: Rather than wait for your
cookie dough to chill, take the freshly made dough and place a
glob between two sheets of parchment paper. Roll it out to the
desired thickness, then place the dough and paper on a cookie
sheet and pop it into the refrigerator. Continue rolling out
your dough between sheets of paper until you have used it all.
By the time you are finished, the first batch will be completely
chilled and ready to cut. Reroll leftover dough and repeat the
process. Add added bonus is that you are not adding any
additional flour to your cookies. |
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Recipe Source |
http://www.kitchengifts.com
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