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HOW TO MAKE BASIC ROLLED BUTTER COOKIES: STEP-BY-STEP

Follow these steps on how to make basic Rolled Butter Cookies to whip up a batch of rich-flavored tender-yet-sturdy cookies that are just perfect for decorating.  A touch of cream cheese makes the dough easier to roll out and keeps it workable.  When it comes to rolled cut-out cookies for decorating, these are our family's favorite!

HOW TO MAKE BASIC ROLLED BUTTER COOKIES: STEP-BY-STEP

   INGREDIENTS:

  • 2 1/2 c. all-purpose flour
  • 3/4 c. granulated sugar
  • 1/4 tsp. salt
  • 16 T. (2 sticks) unsalted butter, softened & cut into 16 pieces
  • 2 T. cream cheese, softened to room temperature
  • 2 tsp. vanilla extract


INSTRUCTIONS:

Prepare Cookie Dough:
  1. Place flour, sugar, and salt in the bowl of a stand mixer (or large mixing bowl); mix on low speed about 10 seconds until well combined.
  2. With the mixer running at low speed, add 1 piece of butter at a time dropping them in about 3 seconds apart. Once all the butter is added, continue mixing about 1 to 2 minutes more until the mixture resembles moist crumbs.
  3. Beat in cream cheese and vanilla for about 30 seconds until dough starts to form large clumps.
  4. Use your hands to knead dough until it comes together into a large ball, about 3 or 4 turns.
  5. Divide dough into two equal pieces, press each piece into a round slightly flattened disc, wrap each in plastic wrap, and chill in the refrigerator for 30 minutes until firm but still pliable.
Cut & Bake Cookies:
  1. Working with one dough piece {keep the other one in the refrigerator}, roll 1/8-inch to 1/4-inch thick* between 2 pieces of parchment paper or on a lightly floured work surface. Peel away top sheet of parchment {if using}.
  2. Use a 2-inch fluted round or flower/wreath cookie cutter {or other shape, if desired} to cut cookies from the rolled dough. Place on a baking sheet.
  3. Bake at 375 until just barely light golden brown at the edges, about 8 - 10 minutes.
  4. Allow to cool on baking sheet for 2 - 3 minutes, then transfer to a cooling rack to cool completely.
TRACEY'S NOTES:
  1. * Roll the dough 1/4-inch thick for softer, tender cookies. Roll it 1/8-inch thick for crisper cookies.
  2. The yield of this recipe varies greatly depending on the thickness of the rolled dough and size of cookie cutters used. I roll the dough about 1/4-inch thick and use approximately 2-inch cookie cutters -- and get anywhere from 2 to 3 dozen cookies.
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