Classic Cut-Outs
By America's Test KitchenPublished on August 21, 2007
Yield
Mades about 6 dozen 2-inch cookies
Ingredients
2 ½ cups unbleached all-purpose flour ¼ cup cornstarch 2 teaspoons baking powder Pinch table salt 2 egg yolks 3 tablespoons light cream 1 ½ teaspoons vanilla extract 1 cup granulated sugar 12 tablespoons unsalted butter, softened4 tablespoons vegetable shortening
Instructions
- Heat oven to 350 degrees. Line 2 baking sheets with parchment or silicone paper.
- Mix flour, cornstarch, baking powder, and salt in a medium bowl. Mix yolks, cream, and vanilla together in a measuring cup.
- Cream sugar with butter and shortening until lightened and pasty. Beat yolk mixture into creamed butter until just combined.
- Add dry ingredients and beat until mixture begins to clump together (about 18 to 20 seconds on lowest speed of electric mixer).
- Turn dough out onto a lightly floured board and knead gently to shape into a soft dough.
- Working with 1/4 of the dough at a time, roll to about 1/8-inch thick, on a well-floured work surface. Use cookie cutter of your choice to cut out shapes. Using a spatula, transfer cut-outs to prepared baking sheet, placing them about 1 inch apart. Bake at 350 degrees until golden, 10 to 12 minutes. Repeat with remaining dough. Transfer to a wire rack and cool to room temperature.
Yield
Mades about 6 dozen 2-inch cookiesIngredients
2 ½ cups unbleached all-purpose flour
¼ cup cornstarch
2 teaspoons baking powder
Pinch table salt
2 egg yolks
3 tablespoons light cream
1 ½ teaspoons vanilla extract
1 cup granulated sugar
12 tablespoons unsalted butter, softened
4 tablespoons vegetable shortening
Test Kitchen Techniques
Ingredients
2 ½ cups unbleached all-purpose flour
¼ cup cornstarch
2 teaspoons baking powder
Pinch table salt
2 egg yolks
3 tablespoons light cream
1 ½ teaspoons vanilla extract
1 cup granulated sugar
12 tablespoons unsalted butter, softened
4 tablespoons vegetable shortening
Test Kitchen Techniques
Ingredients
2 ½ cups unbleached all-purpose flour
¼ cup cornstarch
2 teaspoons baking powder
Pinch table salt
2 egg yolks
3 tablespoons light cream
1 ½ teaspoons vanilla extract
1 cup granulated sugar
12 tablespoons unsalted butter, softened
4 tablespoons vegetable shortening
Test Kitchen Techniques
Why This Recipe Works
We wanted a holiday cookie dough recipe that could be shaped into a variety of rich and tender cookies. When we added some cornstarch, which tenderized the dough, we had our perfect butter cookie recipe.
Instructions
- Heat oven to 350 degrees. Line 2 baking sheets with parchment or silicone paper.
- Mix flour, cornstarch, baking powder, and salt in a medium bowl. Mix yolks, cream, and vanilla together in a measuring cup.
- Cream sugar with butter and shortening until lightened and pasty. Beat yolk mixture into creamed butter until just combined.
- Add dry ingredients and beat until mixture begins to clump together (about 18 to 20 seconds on lowest speed of electric mixer).
- Turn dough out onto a lightly floured board and knead gently to shape into a soft dough.
- Working with 1/4 of the dough at a time, roll to about 1/8-inch thick, on a well-floured work surface. Use cookie cutter of your choice to cut out shapes. Using a spatula, transfer cut-outs to prepared baking sheet, placing them about 1 inch apart. Bake at 350 degrees until golden, 10 to 12 minutes. Repeat with remaining dough. Transfer to a wire rack and cool to room temperature.
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