ULTIMATE SUGAR COOKIE
*3/4 tsp. kosher salt
*1/2 tsp baking powder
*3 cups all-purpose flour (plus more for rolling)
*1 1/4 cups (2 1/2 sticks) chilled unsalted butter
cut into 1/2 inch pieces
*1 cup sugar
*1 large egg
*1 large egg yolk
*1 tsp vanilla extract
1) Place racks in lower and upper thirds of oven; preheat to 325 degrees.
2) Whisk salt, baking powder, and 3 cups flour in a small bowl.
3)
Using electric mixer on high speed, beat butter and sugar until well
combined (butter does not need to be fluffy), about 3 minutes.
4)
Add egg, egg yolk, and vanilla; beat just to combine. Reduce speed to
low and gradually add dry ingredients; mix just to combine.
5) Reduce speed to low and gradually add dry ingredients; mix just to combine.
6) Form dough into two 3/4 inch disk; wrap in plastic. Chill at least 2 hours.
7) Let 1 disk of dough sit at room temperature until softened slightly, about 5 minutes.
8)
Roll out on a lightly floured sheet of parchment paper until about 1/4
inch thick, dusting with flour as needed (if dough gets soft or sticky,
chill on parchment until firm).
9) Cut out shapes with floured cookie cutters; transfer to parchment-lined baking sheets.
10)
Bake cookies, rotating baking sheets halfway through, until edges are
golden, 12-16 minutes, depending on size. Transfer to wire racks and
let cool. Repeat with scraps and remaining dough. Decorate cooled
cookies as desired.
Make
Ahead: Cookie dough can be made 1 month ahead. Cookies can be baked
(left undecorated) 2 weeks ahead; wrap tightly and freeze. Makes 2-3
dozen, depending on size.
FOR MORE INFORMATION CHECK OUT THE DECEMBER 2013 ISSUE OF BON APPETIT MAGAZINE.
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