November 10, 2011 - 7:00pm
Any cookie bakers out there?
Is there anyone out there that has a great recipie for a cut out cookie, either butter or sugar. I had a really good butter cookie recipie but misplaced it and I don't feel like going through the trial baking again. I promised my daughter that I would make cookies for her wedding favors and need about 300. I want to make snowflake cookies for a December wedding. Any suggestions greatly appreciated.
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This is a delicious sugar cookie recipe. The best I have tasted so far. It's not to sweet. Over 4000 pictures tested examples to see. Go to http://www.allrecipes.com and in search type 'the best rolled sugar cookie recipe'.
Sylvia
I've made these several times. Very easy to make and not too sweet for adult palates.
French Butter Cookies/Les Punitions
Makes about 50 cookies
1 1/4 sticks (5 ounces; 140 grams) unsalted butter, at room temperature
Slightly rounded 1/2 cup (125 grams) sugar
1 large egg, at room temperature
2 cups (280 grams) all-purpose flour
Put the butter in the work bowl of a food processor fitted with the metal blade and process, scraping down the sides of the bowl as needed, until the butter is smooth. Add the sugar and process and scrape until thoroughly blended into the butter. Add the egg and continue to process, scraping the bowl as needed, until the mixture is smooth and satiny. Add the flour all at once, then pulse 10 to 15 times, until the dough forms clumps and curds and looks like streusel.
Turn the dough out onto a work surface and gather it into a ball. Divide the ball in half, shape each half into a disk, and wrap the disks in plastic. If you have the time, chill the disks until they are firm, about 4 hours. If you're in a hurry, you can roll the dough out immediately; it will be a little stickier, but fine. (The dough can be wrapped airtight and refrigerated for up to 4 days or frozen for up to 1 month.)
Position the racks to divide the oven into thirds and preheat the oven to 350 degrees F (180 C). Line two baking sheets with parchment paper.
Working with one disk at a time, roll the dough out on a lightly floured surface until it is between 1/8 and 1/4 inch (4 and 7 mm) thick. Using a 1 1/2 -inch (4-cm) round cookie cutter, cut out as many cookies as you can and place them on the lined sheets, leaving about 1 inch (2.5 cm) space between them. (You can gather the scraps into a disk and chill them, then roll, cut and bake them later.)
Bake the cookies for 8 to 10 minutes, or until they are set but still pale. (If some of the cookies are thinner than others, the thin ones may brown around the edges. M. Poilane would approve. He'd tell you the spots of color here and there show they are made by hand.) Transfer the cookies to cooling racks to cool to room temperature.
Keeping: The cookies can be kept in a tin at room temperature for about 5 days or wrapped airtight and frozen for up to 1 month.
http://cakecentral.com/recipes/no-fail-sugar-cookies/
I have used this recipe for a couple of years now, very minimal spread.
Good Luck,
Karen
This girl is the most awesome WAY TOTAL PRO cookie girl I have EVER SEEN!!! She has all her tips, recipes, EVERYTHING, you will need to make the MOST BEAUTIFUL COOKIES EVER IN YOUR LIFE! I was just on her site before clicking back here and saw your post. You must go and check her out. I've been collecting my stuff, and am going to be trying this out soon!
I hope you find what your looking for! 300! Wow!!! That's A LOT OF COOKIES! :) Sounds fun though! :)
http://www.sweetsugarbelle.com/