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Preheat oven to 400°F. In large bowl, beat butter with electric mixer until light. Beat in egg and extracts. Keep in mind, mixture will be lumpy. In a medium bowl, stir together sugar, flour, baking powder and salt. Add sugar-flour mixture into butter-egg mixture and mix on low until dough comes together. On a floured surface, roll into circle.
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Instructions. In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside. In a separate bowl, using a hand mixer or stand mixer fitted with a paddle attachment, beat the unsalted butter and granulated sugar together on medium-high speed until light and fluffy.
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Method. You will need biscuit cutters and two baking sheets, greased or lined. Cream the butter and sugar together until pale and moving towards moussiness, then beat in the eggs and vanilla. In another bowl, combine the flour, baking powder and salt. Add the dry ingredients to the butter and eggs, and mix gently but surely.
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Add the egg, vanilla extract, and almond extract, and beat on high speed until combined, about 1 minute. Scrape down the sides and up the bottom of the bowl and beat again as needed to combine. On low speed, beat in the flour and salt. Turn up to high speed and beat until completely combined.
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Start by preheating your oven to 375 degrees F. Line a couple of insulated baking sheets with parchment paper or a silicone baking mat. In a large bowl, cream the butter and sugar. Add the egg, orange juice, and vanilla, beat well. Add the flour and baking powder and stir to blend.
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With the mixer on low speed, spoon the flour mixture into the butter mixture. Cover the dough and chill for 1 hour. Preheat the oven to 375 °F and line 3 baking sheets with parchment paper. Scoop and shape the dough into 1-inch balls. Roll the shaped dough into decorative sugar.
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Cut with a floured cookie cutter, leaving at least 1 in. between cookies. Remove excess dough and reroll scraps if desired. Decorate with sprinkles, jimmies or colored sugar if desired. Bake at 375° for 6-7 minutes or until edges begin to brown. Cool for 1 minute before removing from pans to wire racks.
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In a large bowl, cream together butter and shortening. ½ cup unsalted butter, softened, ½ cup butter-flavored shortening. Add sugar and mix until fluffy and uniform in color (about 2 minutes) ¾ cup granulated sugar. Add salt, egg yolks, vanilla extract, and butter emulsion, if using.
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Instructions. Preheat oven to 375°. With a kitchen aid or hand mixer, cream butter and sugar together until light and fluffy. Add egg and vanilla and beat until smooth. In a separate bowl, whisk your flour, baking powder, and salt. Slowly add to your creamed mixture and beat until well combined.
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Instructions. Cream butter and sugar. Make sure your mixture is nice and fluffy! Add in egg and vanilla, and mix well. Be sure to scrape the sides of your bowl and mix everything in. Add salt and flour. If you don't have a large bowl, add only half the flour and mix. Then add second half and mix again.
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Preheat oven 375F (190C) In a large bowl (or, preferably, in the bowl of a stand mixer), combine butter and sugar and beat together with an electric mixer until creamy and very well-combined. 1 cup (226 g) unsalted butter, ¾ cup (150 g) granulated sugar. Add egg yolk, vanilla extract, and salt and beat well. Pause to scrape the sides and.
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In a mixer bowl fitted with the paddle attachment, beat butter, powdered sugar, and salt on medium speed for 2 minutes until creamy. Add egg yolk and vanilla extract and beat for about 30 seconds until combined. Add flour and beat on low speed just until combined. Do not over mix the dough. If dough is too dry, add water, 1-2 teaspoons at a time.
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Roll out dough on lightly floured surface, one-half at a time (keeping remaining dough refrigerated), to 1/8-inch thickness. Cut with assorted 2-inch cookie cutters. Place 1 inch apart onto ungreased cookie sheets. Bake 5-7 minutes or until edges are lightly browned. Cool completely. STEP 4. Frost and decorate cooled cookies as desired.
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11. Cream cheese cut out cookies. Adding cream cheese to cookie dough brings tenderness and a subtle tang to finished cookies. And thanks to this secret ingredient, the dough is easy to work with. As a result, these cream cheese cut-out cookies are perfect in shape with a soft, cake-like texture. 12.
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Directions. Divide dough in half; form into two 1/2-inch-thick disks. Wrap in plastic; chill until firm, at least 1 hour. Preheat oven to 350 degrees. On a piece of floured waxed paper, roll one disk to a thickness of 3/16 inch; chill. Repeat with remaining dough.
