Holiday Master Butter Cookie Dough
.
Yield
72 servingsPrep
10 minCook
15 minReady
45 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 ½ | cups |
all-purpose flour
|
|
| ¼ | cup |
cornstarch
|
|
| 2 | teaspoons |
baking powder
|
|
| 1 | pinch |
salt
|
*
|
| 1 | large |
eggs
oor 2 egg yolks |
|
| 3 | tablespoons |
milk
or cream |
|
| 1 ½ | teaspoons |
vanilla extract
|
|
| 1 | cup |
sugar
|
|
| 1 | cup |
butter, unsalted
softened |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 591 | ml |
all-purpose flour
|
|
| 59 | ml |
cornstarch
|
|
| 1E+1 | ml |
baking powder
|
|
| 1 | pinch |
salt
|
*
|
| 1 | large |
eggs
oor 2 egg yolks |
|
| 45 | ml |
milk
or cream |
|
| 7.5 | ml |
vanilla extract
|
|
| 237 | ml |
sugar
|
|
| 237 | ml |
butter, unsalted
softened |
|
Directions
Mix flour, cornstarch, baking powder, and salt in a medium bowl, divide into half.
Mix egg, milk, and vanilla extract together in a small bowl or a measuring cup.
Cream sugar with butter until lightened and smooth.
Beat egg mixture into creamed butter until just combined, scoop half of the mixture out and mix with the half of the dry ingredients to make the butter cookie dough.
Add both of the melted chocolate into the other half the creamed sugar in the mixer, mix until well combined.
Add the remaining dry ingredients and beat until mixture begins to clump together, 18 to 20 seconds on lowest speed of electric mixer. Do not over mix. Or you can use hand to finish this step as well.
Turn both of the dough out onto a lightly floured board and knead gently to shape into two soft doughs.
Doughs can be wrapped in plastic wrap and refrigerated up to 3 days or frozen up to 6 months.
