![]() Refrigerate while you cut the remaining cookies. Repeat with the remaining piece of dough.įrom 1 piece of rolled dough, cut out cookies with a 2 1/2-inch cutter and arrange on the prepared baking sheets, about 2 inches apart. Roll the dough out between the parchment sheets into a square about 1/4-inch thick (about 11-by-9 inches) and place in the freezer for 5 minutes. Dust with more flour and top with another sheet of parchment. Line 2 baking sheets with parchment paper.ĭust another sheet of parchment paper with flour and put 1 piece of the dough on top. To roll, cut and bake the cookies: Position racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Refrigerate the dough for at least 3 hours or overnight. Shape each piece into a flat square and wrap in plastic wrap. Turn the dough out of the bowl and bring it together. Once all the flour is just incorporated, increase the speed to medium-high and beat until the dough is very smooth, about 5 minutes. Scrape down the sides of the bowl and the beaters as needed. ![]() Add the flour mixture in 3 additions, increasing the speed as the dough gets thicker to keep the beaters spinning. Reduce the speed to low again and slowly pour in the egg mixture and beat until combined. Stop and scrape down the sides of the bowl as needed. Once incorporated, increase the speed to medium and beat until slightly creamy, about 3 minutes. Beat together the egg and vanilla in a small bowl.īeat the butter, granulated sugar and confectioners' sugar together in a large bowl with an electric mixer on low speed. ![]() For the sugar dough: Whisk together the flour, baking soda and salt in a medium bowl.
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