To frost cookies, prepare a recipe of Royal Icing and decorate as desired.Ĭook's Note: The cookies can be stored in resealable plastic containers or cookie tins for up to 1 week. Only reroll dough once.īake cookies 1 sheet at a time for 10 to 12 minutes or until cookies are golden around edges and firm to the touch. Gather dough scraps and reroll them to make additional cookies. Use a spatula to transfer dough to lined baking sheet. Using decorative cookie cutters, cut dough directly on parchment paper. Starting from center, roll out dough to an even thickness of 1/8 inch. Lightly dust surface of dough with flour. Place 1 disk of cookie dough onto a work surface and remove top sheet of paper. Line a baking sheet with silicone liners or parchment paper. When you are ready to roll and bake cookies, preheat oven to 350 degrees F. Place dough on baking sheets and refrigerate until firm, at least 2 hours or up to 24 hours. Place each portion of dough between 2 pieces of waxed or parchment paper and roll into 5-inch-diameter disks. Remove the dough from bowl and divide into 2 balls. On low speed, gradually add sifted flour and salt, mixing until just blended. Beat until blended, 1 or 2 minutes longer. 1½ sticks) and granulated sugar (¾ cup) on medium speed for 20-30 seconds. In the bowl of an electric mixer, using the paddle attachment, cream together the butter and sugar until light and fluffy. Scrape down sides of bowl with a rubber spatula, then add vanilla extract, lemon zest, and egg. In a large bowl, cream together unsalted butter (¾ cup i.e. In a medium bowl, stir together the flour, baking powder and salt, and set aside. In a mixing bowl, combine butter and sugar using a handheld mixer on medium-high speed, cream butter and sugar together until mixture is light in color and has a fluffy texture. Place a fine mesh sieve or a sifter over a medium mixing bowl and add flour and salt.
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