A cookie recepie for when you want to cut someone, and you don't want a cooling off period.
Ingredients
- 5 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 2 teapoons salt
- 2 cups (4 sticks) unsalted butter, softened
- 3 cups granulated sugar
- 2 eggs
- 1 tablespoon vanilla extract
- 1 teaspoon almond extract
Instructions
Makes about 6 dozen medium-sized cookies.
- Preheat oven to 350° F
- Combine flour, baking powder, and salt in a large bowl
- Heat butter and sugar with an electric mixer until light and fluffy
- Beat in egg and extracts
- Add flour mixture to butter miture 1 cup at a time, mixing after each addition
- Divide dough into 4 balls
- Roll each ball into a circle approximately 12 inches in diameter and 1/8 of an inch thick
- Dip cookie cutter in flour before each use and push cutter into the dough
- Bake similar-sized cookies seperately on ungreased cookie sheet 8-11 minutes of until cookies are lightly browned
- Let cookies cool a few minutes before removing them from the sheet. Warm cookies are quite soft and will lose their shape.
Notes
This recipe works best if the height of the rolled dough remains thin (1/8 of an inch). The thicker the cookie, the less likely it is to hold its shape.
If the cookies "puff" more it is possible that you accidentally used baking soda instead of baking powder. The results will still be quite edible, but they most definitely will not hold their shape.
See the Royal Icing recipe for decorator icing.