This Saturday, The SIL is hosting a baby shower for Her SIL, and I jumped at the chance to make a few things for the party. The following are on this week's to-bake list: Iced Duck Butter Cookies, Tea Bag Cookies, Linzer Cookies and Lemon Bars.
Rolled Butter Cookies
from Cook's Illustrated
1/2 pound unsalted butter, softened
1 cup superfine sugar, or granulated sugar processed in food processor for 30 seconds
1/2 t. salt
1 large egg plus 1 egg yolk
2 t. vanilla extract
2 1/2 c. all-purpose flour, plus extra for work surface
With electric mixer, cream butter, sugar and salt until light and fluffy, about 3 minutes. Add yolk, beat well, add egg and vanilla; continue beating until well incorporated. Add flour; beat at low speed until flour is just mixed in. Divide dough in half and wrap in plastic wrap. Refrigerate until firm, at least 1 hour. (Can be refrigerated up to 2 days or frozen 1 month.)
Adjust oven racks to upper- and lower- middle positions and heat oven to 375ºF. Remove one disk of dough from refrigerator and cut in half. Return unused portion of dough to refrigerator.
Lightly flour work surface; roll dough to 1/8 inch thick, using thin metal spatula to loosen dough. Cut dough into desired shape. Place dough shapes 1/2 inch apart on parchment or Silpat-lined cookie sheets. Bake, reversing cookie sheets (from top to bottom and back to front) halfway through baking time, until evenly golden brown, 6 to 8 minutes. Using a spatula, immediately transfer cookies to cooling rack. Cool to room temperature. Repeat rolling, cutting and baking remaining dough. Store in airtight container (can be stored up to 3 weeks).
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