Recipe by Sarah Phillips © 2007 Sarah Phillips CraftyBaking.com
Cookies and photo by msbreez, Premium Member © Sarah Phillips
I like to use these for wedding cookies because they keep their shape and do not brown, making excellent cookies to decorate. The dough does not require refrigeration before rolling. You can spread orange-flavored Nutella (nutella with a teaspoon of grated orange peel) on top as a special treat. These cookies also Cookies decorate nicely with Royal Icing, Simple Fondant Glaze, or Toba Garrett’s Glace Icing.
COOKIE RECIPE HELP
3 cups unbleached all-purpose flour; spoon into measuring cup and level to rim
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup (2 sticks) unsalted butter
1 cup granulated sugar
1 large egg
1/2 teaspoon almond or 1 teaspoon vanilla extract
1. Position the oven shelf in the middle and heat to 350 degrees F. Line heavy cookie sheets with parchment paper; do not grease sheets. Do not use nonstick baking sheets.
2. Combine the flour, baking powder and salt in a bowl.
3. In a stand mixer fitted with a paddle attachment, cream the butter and sugar until just combined. Beat in the egg and vanilla and blend well.
4. With the mixer on lower, add the flour mixture a little bit at a time, blending well after each addition before adding more.
5. Divide the finished dough into two balls, and wrap one ball in plastic until ready to use. Refrigerate to store.
6. Roll out the other ball on a lightly floured surface to 1/4 inch. Cut out cookies using cookie cutter and remove cookies with a spatula to cookie sheets.
7. Bake for 8 to 10 minutes, taking care not to let the cookies brown. Let set on the cookie sheet for a few seconds before removing to a wire cake rack to cool completely.
Store cookies in an airtight container for a week or more. Can be frozen for up to three months. Dough can be made in advance and refrigerated for up to 3 days or frozen for a month or more.