![]() Store in an airtight container for up to 7 days. When the cookie sheets have cooled, roll out the remaining dough onto the sheets, cut out cookies and bake.ĭecorate the cookies with frosting, icings and sugars. Using a thin metal spatula, immediately loosen the cookies and let them set for 3 to 5 minutes, then carefully transfer them to a wire rack and let cool completely. Beat in sugar until its completely mixed into the butter. Cream butter in a separate bowl until light and fluffy. Carefully gather the dough from around the cutouts and set aside to roll out again.īake the cookies until the edges are just golden and the centers are just firm to the touch, 12 to 15 minutes. Sift flour, baking powder, and salt into a bowl then whisk to combine. Using lightly floured cookie cutters, cut out cookies. Generously flour 2 cookie sheets and roll out the dough directly onto the sheets to 1/4-inch thickness. Wrap the disks separately in plastic wrap and refrigerate for at least 1 hour or as long as overnight. Wrap each in plastic and freeze until firm, about 20 minutes. Reduce speed to low and gradually add flour mixture beat until combined. Divide the dough in half and shape each half into a disk. Beat butter and sugar on medium-high speed until light and fluffy. Turn the dough out onto a lightly floured surface and shape into a ball. Reduce the speed to low and add the flour mixture in three additions, beating each addition until just blended. Add the vanilla and lemon zest and beat until just blended. ![]() Add the eggs one at a time, beating well and scraping down the sides of the bowl after each addition. In the bowl of an electric mixer fitted with the flat beater, beat together the butter, margarine and sugar on medium speed until light and fluffy, 3 to 4 minutes, occasionally scraping down the sides of the bowl. In a large bowl, sift together the flour, baking powder and salt set aside. Have all the ingredients at room temperature.
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