![]() Store in airtight container for up to 1 week. Let sit on baking sheet for 2 minutes after removal from oven and then move to complete cooling on wire rack. Cut into desired shape, place at least 1-inch apart on greased baking sheet, parchment, or silicone baking mat, and bake for 7 to 9 minutes or until cookies are just beginning to turn brown around the edges, rotating cookie sheet halfway through baking time. Gradually add the dry mixture to the wet mixture and stir to combine. If dough has warmed during rolling, place cold cookie sheet on top for 10 minutes to chill. In a separate bowl, mix the dry ingredients. Move the dough around and check underneath frequently to make sure it is not sticking. Remove 1 wrapped pack of dough from refrigerator at a time, sprinkle rolling pin with powdered sugar, and roll out dough to 1/4-inch thick. ![]() Sprinkle surface where you will roll out dough with powdered sugar. Divide the dough in half, wrap in waxed paper, and refrigerate for 2 hours. Remove one sugar cookie dough disc from the refrigerator and let it sit at room temperature for 5 minutes to soften slightly. In another bowl, whisk flour, baking powder and baking soda gradually beat into creamed mixture. Line two to four large baking sheets with parchment paper, set aside. Cream butter, shortening and sugar until light and fluffy, 5-7 minutes. Put mixer on low speed, gradually add flour, and beat until mixture pulls away from the side of the bowl. Chill in the refrigerator for at least 2 hours, or overnight. Place butter and sugar in large bowl of electric stand mixer and beat until light in color. Then add egg and mix until well combined. Cream together room-temperature butter and sugar with a stand mixer or hand mixer in a large bowl until light and fluffy (about 3 minutes). Sift together flour, baking powder, and salt. Line baking sheets with parchment paper or a nonstick baking mat, such as a silicone mat.
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