Saturday, May 16, 2009

Cut Out Cookies

Well, I tried a new cutout cookie recipe yesterday. I have a couple that I usually change between, but the one I use for my decorated cookies calls for 3 whole eggs and 5 egg yolks, which seems like such a waste of egg to me. So, I decided to try another recipe. Here is the recipe I tried:

The Best Rolled Sugar Cookies
1 1/2 cups butter, softened
2 cups white sugar
4 eggs
1 teaspoon vanilla extract
5 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt

In a large bowl, cream together butter and sugar until smooth. Beat in eggs and vanilla. Stir in the flour, baking powder, and salt. Cover, and chill dough for at least one hour (or overnight).
Preheat oven to 400 degrees F (200 degrees C). Roll out dough on floured surface 1/4 to 1/2 inch thick. Cut into shapes with any cookie cutter. Place cookies 1 inch apart on ungreased cookie sheets.
Bake 6 to 8 minutes in preheated oven. Cool completely.

I made a couple changes in that I used 1/2 tbsp. of vanilla and added a 1/2 tsp of butter extract. And I used butter flavored crisco in place of 1/2 of the butter. The cookies weren't bad, in fact I think I will use this in place of my other recipe. However, they were a little hard on the bottoms. On another blog, I saw this same recipe, but 1/2 cup of the sugar was replaced with 1/2 cup of confectionary sugar, and then the cookies were rolled in confectionary sugar. I think I may have another task set aside for me to see if this does help not make them so tough on the bottom.

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