Roll and Cut Cookies
- 2 cups salted butter
- 2 cups granulated sugar
- 2 large eggs
- 4 tablespoons whipping cream (or whole milk)
- 4 teaspoons pure vanilla extract
- 2 teaspoons almond extract
- 6 cups unsifted all-purpose flour
- 1 tablespoon baking powder
Combine butter and sugar. Do not take this mixture to a "light cream." Think "incorporate" ? not "cream." Just make sure the mixture is smooth ? no butter lumps.
In another small bowl, mix the flour and baking powder. Add these dry ingredients to the liquid ingredients in the mixing bowl. Process to form dough.
Preheat the oven to 325 degrees F. Line 2 baking sheets with parchment paper. It's just that simple! The beauty of this dough is that it does not need to chill before using it. Simply flour a work surface. Knead the dough a few times to smooth it out and with a rolling pin, roll dough. Cut into desired shapes. The dough scraps can be used several times. Bake for 8 to 10 minutes, or until golden brown. Cool on a wire rack.
Nore: This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
Recipe courtesy of Penny O'Connell