Great-Shape Cookies
Yield
30 servingsPrep
30 minCook
10 minReady
9 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
butter
|
|
| 1 | cup |
sugar
granulated |
|
| 2 | large |
eggs
|
|
| 1 | tablespoon |
milk
|
|
| 2 ½ | cups |
all-purpose flour
save 1/4 cup for later |
|
| 2 | teaspoons |
baking powder
|
|
| ¼ | teaspoon |
salt
|
|
| ½ | teaspoon |
vanilla extract
|
|
| ½ | teaspoon |
almond extract
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
butter
|
|
| 237 | ml |
sugar
granulated |
|
| 2 | large |
eggs
|
|
| 15 | ml |
milk
|
|
| 591 | ml |
all-purpose flour
save 1/4 cup for later |
|
| 1E+1 | ml |
baking powder
|
|
| 1.3 | ml |
salt
|
|
| 2.5 | ml |
vanilla extract
|
|
| 2.5 | ml |
almond extract
|
*
|
Directions
CHILL DOUGH SEVERAL HOURS OR OVERNIGHT: Could put the dough in the freezer to chill, if in a hurry, for 1 to 2 hours.
Heat oven to 300 degrees. Grease cookie sheet (only ONCE). No need to grease it each time.
Add ingredients together, saving out the ¼ cup of flour. Knead the ¼ cup flour into the dough now, chill.
Roll out, using flour on surface, cutters and rolling pin, generously. Try to get more flour on tiny places.
This is a great recipe for the creased cookie cutters, because it is delicious and dough does not lose its shape.
For this type of cutter, roll to about ¼ inch thickness, so dough is just thick enough to leave the cutter imprints.
Ordinarily, roll dough to ¼ inch thickness for best results. Any cookie will lose detail and shape when it is too thick.
This cookie is good iced with thin royal icing. Cookie stays soft, but is not terribly fragile.
