Multipurpose Butter Cookie Dough

1 review, 4 star(s). 100% would make again

Ready in 1h

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1 c Granulated sugar; processed
; processor for 30
; temperature
2 ts Vanilla extract
; seconds
1 Yolk
1/2 ts Salt
1 Whole egg; plus
1/2 lb Unsalted butter; at cool
2 1/2 Cupbleached all-purpose

Original recipe makes 1 servings



1. Cream butter, sugar, and salt in workbowl of electric mixer at medium speed until light and fluffy. Add yolk, beat well then add whole egg and vanilla; continue beating until well incorporated. Add flour; beat over low speed until flour is just mixed. Divide dough in half and wrap in plastic wrap. Refrigerate until firm, at least 1 hour. 2. Heat oven to 350 degrees. Remove one disc of dough from refrigerator and cut in half. Return unused portion of dough to refrigerator. Lightly flour work surface; roll dough to 1/2-inch thick, using offset spatula to loosen dough. Lightly sprinkle surface with flour as needed to keep dough from sticking. 3. Cut or form dough into desired shape. Place dough shapes 1/2-inch apart on parchment-lined cookie sheet. Bake until golden brown, 6 to 8 minutes. 4. Use thin-bladed spatula to immediately transfer cookies to cooling rack. Cool to room temperature. Repeat rolling, cutting, and baking remaining dough. Decorate cooled cookies, if desired, and transfer to airtight container. ? 1996 Lifetime Entertainment Services. All rights reserved. MC formatted using MC Buster by Barb at PK

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I used 1 c whole wheat flour, for high altitude baking, and added a little extra butter, they came out like shortbread and were scrumptious with some cream cheese icing!
jolea 4y ago

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