Place cookies on a parchment-lined baking sheet and bake for 8-10 minutes. Flour or spray cutter with cooking spray. Roll dough out to inch thickness on a lightly floured board. Add the egg and vanilla extract then process for an additional 15-30 seconds. Cream until well combined, about 1-2 minutes. On floured surface, with floured rolling pin, roll 1 piece of dough to scant 1/4-inch thickness keep. Dice the frozen butter and place it in a food processor, stand mixer or large mixing bowl with the sugar. Using a 2 Tbsp cookie scoop, scoop balls of dough (about 45g each) onto the prepared baking sheets. Place the granulated sugar for rolling in a small bowl. Add to the mixer, and mix until just combined. Sift together the flour, salt, and baking soda in a small bowl. Store in airtight container for up to 1 week. Roll into a ball, divide in half, then shape each half into a disc and wrap them in cling wrap and chill for 2 hours. Combine the flour and baking soda and mix with a fork or whisk. Add the egg and vanilla and mix to combine. Let sit on baking sheet for 2 minutes after removal from oven and then move to complete cooling on wire rack. Place 2 inches apart on ungreased cookie sheet. In a large bowl, blend together butter, sugar, eggs and vanilla with a hand. Stir in flour, cream of tartar, baking soda and salt. Sift together flour, baking soda and salt. Cut into desired shape, place at least 1-inch apart on greased baking sheet, parchment, or silicone baking mat, and bake for 7 to 9 minutes or until cookies are just beginning to turn brown around the edges, rotating cookie sheet halfway through baking time. Mix 1 1/2 cups sugar, the butter, shortening and eggs in large bowl. If dough has warmed during rolling, place cold cookie sheet on top for 10 minutes to chill. Move the dough around and check underneath frequently to make sure it is not sticking. Remove 1 wrapped pack of dough from refrigerator at a time, sprinkle rolling pin with powdered sugar, and roll out dough to 1/4-inch thick. (PLEASE NOTE there is 1 egg in this recipe.) In a separate bowl, COMBINE baking powder and salt with flour and add a little at a time to the wet ingredients. Sprinkle surface where you will roll out dough with powdered sugar. In the bowl of your mixer, CREAM butter and sugar until smooth, at least 3 minutes. Divide the dough in half, wrap in waxed paper, and refrigerate for 2 hours. Put mixer on low speed, gradually add flour, and beat until mixture pulls away from the side of the bowl. Place butter and sugar in large bowl of electric stand mixer and beat until light in color. Sift together flour, baking powder, and salt.
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