This is a low rise cookie dough recipe for use with high detail cookie cutters like the ones found on: http://ift.tt/1NCJ2Uy
What will you need:
- 3 cups flour
- 1 cup butter - we use organic unsalted butter at room temperature
- 1 cup sugar - also organic
- 1 large egg - preferably cage free, organic if that makes sense for eggs
- 2 ounces cream cheese - we use organic cream cheese at room temperature
- 1 1/2 teaspoons baking powder
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon almond extract
- 1/2 teaspoon salt
You're going to start by beating the sugar, cream cheese and the butter in a large mixing bowl. After a few minutes it should be light and fluffy. Then you add in the egg, vanilla, and almond extract. In a separate bowl you can mix the flour, baking powder, and salt. As you beat the first bowl, gradually add the flour mixture from bowl 2. You'll notice the dough softening as you whip on. Once the dough is light and fluffy, you can roll it onto a sheet about 1/2 inches thick or thicker. Our custom cookie cutters tend to be 1/2 inch deep so a little extra will help pull the cutters from the sheet. Separating into multiple sheets help fit it into the refrigerator and reduce the chill time. Let them chill in the refrigerator for at least an hour. Officially we don't recommend freezing the dough, but if you must. Wrap in plastic wrap or a freezer bag and don't store it more than a month or so.
Baking the cookies:
Preheat the oven to 350 degrees. Use parchment paper on the baking sheets so they don't stick to the baking pans. Cook about 8 to 12 minutes. Thicker cookies will need a minute or two more, but you will figure out what works best for you the more you bake these cookies. After baking, let them cool for about 5 minutes before moving them to a cookie rack or heat tolerant plate. Let them cool thoroughly before decorating. And that's it. We make all our own dough because the results tend to be substantially better.
Full recipe at: http://ift.tt/1TLJPz0
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