ASSORTED BUTTER COOKIES_ ONE DOUGH, FIVE DIFFERENT SHAPES AND FLAVORS😉/COOKIE SERIES_PART TWO
Автор: Betty's Fun Cooking
Загружено: 2020-08-10
Просмотров: 3003
A REAL BAKERY CLASSIC...A REALLY TASTY BUTTER COOKIE DOUGH THAT MELTS IN YOUR MOUTH...AND THE POSSIBILITY OF MAKING ENDLESS FLAVORS AND SHAPES WITH IT..
RECIPE KEY NOTES:
DO NOT KNEAD THE DOUGH, TRY TO WORK WITH IT GENTLY AND INCORPORATE THE DRY INGREDIENTS WITH FOLDING TECHNIQUE TO ACHIEVE THE WELL LOVED CRUMBLY TEXTURE OF THE COOKIES.
ALWAYS WORK WITH CHILLED DOUGH. WHENEVER YOU FEEL THAT THE DOUGH IS STICKING TOO MUCH, YOU CAN REFRIGERATE IT A LITTLE BIT AND CONTINUE WORKING WITH IT.
AFTER FINISHING SHAPING THE DOUGH, ALWAYS CHILL THE BAKING TRAYS BEFORE BAKING TO AVOID SPREADING AND DE-FORMING OF THE COOKIES.
INGREDIENTS:
2 CUPS (450 g) ROOM TEMPERATURE BUTTER
1 1/3 CUPS (150 g) SIFTED POWDERED SUGAR
2 LARGE EGGS
2 TSP VANILLA EXTRACT
1 CUP (120 g) CORN STARCH
4 1/2 CUPS (650 g) ALL PURPOSE FLOUR
BAKE AT 350F/180C FOR ABOUT 18-20 MINUTES UNTIL LIGHT GOLDEN COLOR.
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