![]() ![]() ![]() once the cookies are done baking, remove it from the oven, but allow to cool on the baking sheet.As a sign of gratitude for how my husband was saved from Lymes, I decided to reach out to those still suffering from this. Bake the cookies until just golden brown and lightly browned around the edges.Dust the cutters with flour to create neat shapes. Refrigerating the dough firms it up and makes it easier to cut and shape. It needs to be refrigerated for about 30 minutes before cutting into shapes.If the mixture is not well creamed, the cookies will be heavy and dense. This creates a lighter and crisp baked cookie. Creaming the mixture helps to aerate the dough. The mixture should have a pale, fluffy appearance after beating. It should be beaten with an electric mixer for about 5 to 8 minutes. However, if you are unable to get cake flour in the country in which you live, then you can go ahead and use all-purpose flour. Take the butter out of the fridge at least an hour before baking. Using butter creates a richer tasting bake. For the best texture and flavour, it is best that you use butter instead of margarine. ![]() If you like this recipe, be sure to check out my other amazing cookie and slice recipesįollow on Facebook, Pinterest, and Instagramor Subscribe for the latest recipe updates. Place the cutout shapes onto a baking sheet and bake for 12 to 15 minutes in a preheated oven of 320☏ ( 160☌) until golden brown. Roll out and cut into any shape you prefer. ![]() Remove from the refrigerator and turn out the dough onto a lightly floured surface. Wrap the dough in clear wrap and refrigerate for 30 minutes. Sift the flour into the beaten butter mixture and mix gently to combine forming a soft dough. Easy and quick, it is mixed in one bowl.īeat the butter and sugar for about 3 to 5 minutes until pale, light and fluffy. These cookies couldn't be easier to whip up.
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