Holiday Cookie Dough
Total TimePrep: 15 min. + chilling Bake: 10 min./batch
Makes200 slice-and-bake cookies
I followed the recipe exactly except I doubled it to make cookies with students. Very easy to follow. We made a day ahead. I took some out after chilling for an hour, and they were fine for cookie cutters. The dough I used the next day needed to be worked with a bit to warm up enough to roll out, but after that they cut into shapes and held beautifully. 350 degrees at 10 min turned out perfect. These taste more like butter cookies than sugar cookies.
This recipe does not explain clearly the problems you can encounter,I have been baking for many years this is one of the worst recipes ever. The crumbs you end up with are delicious how ever I followed all the instructions and I’m sure I did them right however after baking and waitin the 2minutes for cooling taking them off the pan was the worst they break up I could go on and on sorry I would not recommend this one ever.
I made this in my stand mixer. Make sure butter is soft to get a good fluffy blend with sugar. Batter was still soft after adding the 4 cups of flour. I divided 4 ways and rolled 3 of them for later slicing. The 4th portion (which was a smaller amount) I let my kids eat raw. It has no eggs, and we all love raw cookie dough ;-)Once chilled, they sliced and baked beautifully.Note - this is not a dough for cutout cookies. Slice and bake only.
The recipe was brilliant until I came to the amount of flour - it seems very excessive and because of this the dough broke up as soon as I tried to cut a shape out. Is the amount given correct??
Do not try these as cutouts - they fall apart wayyyy to easily to hold up for frosting let alone just getting them off the cookie sheet!
can you use cookie cutters with this recipe?
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CAN I SUBSTITUTE GLUTEN FREE FLOUR?
CAN I SUBSTITUTE GLUTEN FLOUR?
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