Monday, December 29, 2008

baking: butter cookies







mix together:

2 1/2 cups unbleached all-purpose flour (12 1/2 ounces)

3/4 cup superfine sugar (5 1/2 ounces)

1/4 teaspoon table salt


next add in:

16 tablespoons unsalted butter , ( 2 sticks) cut into sixteen 1/2-inch pieces, at cool room temperature (about 65 degrees), add 1 piece at a time.

2 teaspoons vanilla extract

tablespoons cream cheese , at room temperature


when the dough has become one big chunk, remove from mixing bowl and split in two even pieces. roll into 2 logs, refrigerate until hardened. slice into thin round cookies, lay out on cookie sheet on some parchment paper, 1-2 inches apart. brush with egg white and sprinkle with turbinado sugar or "sugar in the raw".


place in 375 degree oven for 5 minutes, rotate cookie sheet, bake for 5 more minutes or until golden brown around edges for softer cookies, golden brown all over for crunchy cookies. let sit for 30 seconds, then remove and place cookies on a cooling rack. allow to reach room temperature, (if you can). :)




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