A request was made for my recipe for the absolute best buttery cut-out cookies for decorating so let's make this
#IsolationBaking # 27
Perfect Cut-Out Butter Cookies
(sorry for the old photos) and a simple way to decorate them.
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#IsolationBaking # 27
Perfect Cut-Out Butter Cookies
(sorry for the old photos) and a simple way to decorate them.
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1/
Always tender, never crumbly or dry & less cloyingly sweet than your other butter cookie recipes.
Ingredients
2 sticks (225 grams) unsalted butter, softened to room temperature
¾ cup (150 grams) sugar
2 large eggs
¼ teaspoon salt
1 tablespoon Amaretto (optional)
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Always tender, never crumbly or dry & less cloyingly sweet than your other butter cookie recipes.
Ingredients
2 sticks (225 grams) unsalted butter, softened to room temperature
¾ cup (150 grams) sugar
2 large eggs
¼ teaspoon salt
1 tablespoon Amaretto (optional)
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2/
½ teaspoon vanilla – use 1 tsp if omitting the Amaretto
3 ½ cups (525 grams) flour
Flour for the work surface
To decorate: 1 egg, chopped nuts, colored sprinkles, etc
In a large mixing bowl, cream together the softened butter and the sugar until light and fluffy.
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½ teaspoon vanilla – use 1 tsp if omitting the Amaretto
3 ½ cups (525 grams) flour
Flour for the work surface
To decorate: 1 egg, chopped nuts, colored sprinkles, etc
In a large mixing bowl, cream together the softened butter and the sugar until light and fluffy.
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3/
Add the eggs one at a time, beating briefly after each addition just to incorporate.
Beat in the salt, Amaretto & vanilla & then about 1/3 of the flour until smooth. Gradually beat in as much of the remaining flour as possible using the electric beater, then stir in
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Add the eggs one at a time, beating briefly after each addition just to incorporate.
Beat in the salt, Amaretto & vanilla & then about 1/3 of the flour until smooth. Gradually beat in as much of the remaining flour as possible using the electric beater, then stir in
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4/
the rest with a wooden spoon or a spatula.
Turn out onto a lightly floured surface. If you haven’t stirred in all of the flour you can knead in the rest quite easily. Once you have a smooth, homogeneous dough, wrap tightly in plastic wrap and let it chill
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the rest with a wooden spoon or a spatula.
Turn out onto a lightly floured surface. If you haven’t stirred in all of the flour you can knead in the rest quite easily. Once you have a smooth, homogeneous dough, wrap tightly in plastic wrap and let it chill
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5/
in the refrigerator for at least 30 minutes.
Preheat the oven to 350°F (180°C).
Working with about half the dough at a time, roll it out to a thickness of not less than 1/8-inch (no less than .3 cm), being careful that the dough is very evenly rolled out.
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in the refrigerator for at least 30 minutes.
Preheat the oven to 350°F (180°C).
Working with about half the dough at a time, roll it out to a thickness of not less than 1/8-inch (no less than .3 cm), being careful that the dough is very evenly rolled out.
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6/
Carefully cut out shapes with your cookie cutters. Gently transfer to a cookie sheet (I use unlined, ungreased cookie sheets).
If you want, lightly beat an egg then lightly brush the cookies or the edges of the cookies & dust or press on chopped nuts, sprinkles, etc.
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Carefully cut out shapes with your cookie cutters. Gently transfer to a cookie sheet (I use unlined, ungreased cookie sheets).
If you want, lightly beat an egg then lightly brush the cookies or the edges of the cookies & dust or press on chopped nuts, sprinkles, etc.
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7/
Bake for about 10 minutes. They will be set and appear cooked but they will NOT brown. You’ll know they are done because they will slide right off the cookie sheet when just nudged with a spatula.
Allow to cool.
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Bake for about 10 minutes. They will be set and appear cooked but they will NOT brown. You’ll know they are done because they will slide right off the cookie sheet when just nudged with a spatula.
Allow to cool.
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8/
This is a project for Xmas long ago: I cut out dough in several sizes of fluted rounds, decorated the edges with chopped green pistachios for a fir tree effect then stacked them largest on the bottom to smallest on top using whipped lemon mascarpone cream (snow) to sandwich.
This is a project for Xmas long ago: I cut out dough in several sizes of fluted rounds, decorated the edges with chopped green pistachios for a fir tree effect then stacked them largest on the bottom to smallest on top using whipped lemon mascarpone cream (snow) to sandwich.
