Try this Christmas Cookies recipe, or contribute your own.
- Carbohydrate 379.782840464916 g
- Cholesterol 849.266666660039 mg
- Fat 25.4659600047218 g
- Fiber 13.5176669222868 g
- Protein 77.3355867241912 g
- Saturated Fat 7.41870666673982 g
- Serving Size 1 1 recipe (1095g)
- Sodium 118341.087662077 mg
- Sugar 366.265173542629 g
- Trans Fat 4.97991533529748 g
- Calories 2161 calories
Step-by-step
- Heat oven to 350
- In a mixer, beat butter and sugar until well combined, about 2 minutes.
- Add in 2 eggs and 2 egg yolks and mix until combined.
- Add in vanilla and almond extract; mix until combined.
- In a separate bowl, sift together flour, salt, and baking powder. Slowly (about a cup at a time) add flour to butter mixture and combine. You can use a mixer or not, just depends on how strong you are.
- I usually just mix ingredients until they are combined, as I have heard that if you over-mix this dough it will get tough.
- Put dough in some Saran wrap and refrigerate for at least one hour. When you are ready to bake, heat oven to 350 degrees. Roll dough out, cut out cookies, and bake for 6-8 minutes.
Where does the flour go when the mixer bowl is already half-full of butter and sugar? Standard stand mixers with four-quart bowls require careful addition of dry ingredients to prevent dusting the counter, meaning a measuring cup with a spout or a large spoon is mandatory for incorporating flour one cup at a time.
- Chill the wrapped dough for exactly sixty minutes to firm the butter fats, preventing the cookies from spreading too flat on the baking sheet.
- Set the oven to 350 degrees Fahrenheit and monitor the bake time strictly between six and eight minutes to avoid browning the edges.
- Use a stand mixer paddle attachment rather than a whisk to thoroughly incorporate the butter and sugar without incorporating excess air.
- Wrap the unbaked dough tightly in plastic wrap for refrigeration, or freeze it for up to one month before thawing overnight in the refrigerator.
Proper chilling solidifies the lipids so the shapes hold their crisp edges during baking. Storing baked batches in an airtight container preserves their texture for several days.
