|
| Advanced Search |  |
|
|
|
| Advanced Search | |
|
|
How you can pay:  | Vanilla Sugar CookiesA really nice recipe from our friends at CakeJournal.com Vanilla sugar cookies:Makes around 25-30 medium sized cookies.
You can make this cookie dough using a mixer but if you don't have one then it is just as easy and quick to make it with a spoon and clean hands. Either way it is important that you dont overwork the dough because that can cause the cookies to spread more when baking. You can also use a pair of spacers (MS99) when rolling out the cookie dough. If your not going to decorate your biscuits then we recommend putting some chocolate chips or raisins in them. Step 1: Preheat the oven to 170°C (325°F) In a bowl or in the kitchen mixer with paddle attachment, mix the sugar(s), vanilla essance and the eggs. Add the flour and the butter and keep mixing just until the dough comes together. Step 2: Knead the dough lightly by hand, wrap it well in cling film and put it in a plastic bag. Chill the dough for 2 hours. Step 3: Roll the dough out (don't over work it), then using a cookie cutter cut out the desired shapes from the sheet of dough. Try to cut as many shapes out of the dough as possible before you re-knead and re-roll it. The more you kneed it the warmer it gets, it then becomes more difficult to handle and the cookies will deform more when cooking. Step 4: Place a baking tray in the middle of the oven. Depending on size bake them from 15-20 mins. You want them to be light golden brown without being raw in the middle. Please note: Don't cook cookies until they go hard, they will firm up as they cool down. Step 5: Let your cookies cool on a cooling rack before you store or decorate them. To store: Seal in an air tight container and layer with greaseproof paper. These cookies can be frozen and will last between 3-6 months. Topping Suggestion: Cut the same shape as your cookies out of coloured sugarpaste for a instant topping. Decorate them further by adding piping, adding sprinkles or other edible decorations. |
