SUGAR COOKIES by
I made these cookies a lot this year and really like them. Adding cream cheese makes the dogh very easy to work with. check sakura cake recipe for an ideal low sugar natural looking decoration with flowers
BUY 1/2 inches square dowels, lay them on table - parallele. Metti la pasta al centro fra due fogli di carta oleata e stendi col mattarello : dovrebbero risultare tutti della stessa altezza. Normalmente la pasta si stende 1/4 inches ma io li trovo un po` bassi
FOR ABOUT 20 COOKIES :
3 cups flour
1 tsp baking powder
1 cup unsalted butter
1 cup sugar
1 large egg
1 tsp vanilla extract (I use clear)
vanilla extract (I use clear)
Step 1: In a separate bowl whisk together flour and baking powder.
Step 2: Beat together unsalted butter and sugar. Once mixed well, add in egg. Mix again, then add in vanilla. I like to use my Kitchen aid and dough hook.
Step 3: Slowly add in flour mixture about a cup at a time. Mix until dough forms and begins to clump together.
Step 4: Gather up dough and knead it with hands until itís nice and smooth. Roll it into a ball, wrap with plastic wrap, and place in fridge to chill. I like to let min chill about 20-40 minutes. You will want it to be kind of firm but not hard. If itís too hardÖjust leave it out on the counter for just a little bit until it softens up. Then you can work it a little bit to soften it back up. Once cut out and laid on a cookie sheet place the cookie sheet in the freezer for about 2-4 minutes depending on the size. This really helps the cookies keep their shape. Once they have chilled for a few pop them in the oven.These cookies were about 2.5 inches and baked perfectly at 7 minutes
HERE IS ANOTHER RECIPE, this use more baking powder and salty butter
Perfect Every Time Cut-Out Cookies
3 cups unbleached, all-purpose flour
2 teaspoons baking powder
1 c sugar (I use sugar that I've stored vanilla beans in)
2 sticks (salted) butter, cold & cut into chunks
3/4 tsp pure vanilla extract
1/2 tsp pure almond extract
Preheat oven to 350.
Combine the flour and baking powder, set aside. Cream the sugar and butter. Add the egg and extracts and mix. Gradually add the flour mixture and beat just until combined, scraping down the bowl, especially the bottom.
The dough will be crumbly, so knead it together with your hands as you scoop it out of the bowl for rolling.
Roll on a floured surface to about 1/4" to 3/8" thick, and cut into shapes. Place on parchment lined baking sheets (I recommend freezing the cut out shapes on the baking sheet for 5 minutes before baking) and bake for 10-12 minutes. Let sit a few minutes on the sheet, then transfer to a cooling rack.