Yield: 36 x cookies (3”x3”). Quantity varies depend on size and shape.
Ingredients:
Unsalted butter, room temperature: 4 block (454g) - 2 cups
Granulated Sugar: 450g - 2 cups
Vanilla Extract: 1 tsp
Milk: 2 tsp
Eggs: 2
All purpose flour: 905g (6 cups)
Baking Powder: 3 tsp
Salt: 1 tsp
Lemon Zest: 1tsp (optional)
Method:
Cream butter, sugar, and vanilla extract until very light and fluffy.
Add milk and the first egg in, mix well before add a second egg.
Add all-purpose flour, baking powder and salt to the creamed butter and egg mixture. Add lemon zest if desired.
Mix the dough until it comes together in a nice, smooth dough.
Form dough into two flat discs, wrap well with cling firm. Let rest and chill in fridge for 2 hours.
Remove dough from fridge half an hour before rolling. Roll out the dough between two sheets of parchment paper and cut out desired shapes. Transfer the cutouts to baking tray. Chill for 15 minutes before baking to reduce shrinkage. Rest and chill scraps before using again to prevent the dough from becoming tough and overworked.
Bake at 300F - 325F until just set and very little color change. Approximately 10-15 minutes.
Good luck and have fun baking !
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