Cookies - Butter Cookie Dough 

Rolled out and cut out, rolled into a refrigerator roll and sliced, or used as a bar cookie. This versatile dough is easy to use and packs a surprising flavor for a sugar cookie.

**Options
~Cut Out Cookies
On baking day, allow time to bring dough back to room temp to roll.

Roll on silpat with parchment (or simply plastic wrap) over the top so you don't need any flour. You can make them 1/8 inch for crispy cookies or thicker for more of a significant cookie presence!

While still on the parchment, place rolled dough into the fridge for 10 minutes for MUCH easier handling.

Reroll the dough only once or twice. Then form the rest into doodles to eat.

Bake cut cookies at convection roast 375* 5-10 minutes depending on the thickness of the dough.

~Refrigerator roll
After dough is finished, mix currants or date pieces or chopped dried cherries, by hand, into one of the discs and form into a log. Roll into parchment paper, overwrap with plastic wrap, and refrigerate well.

On baking day cut the roll cold, directly from the refrigerator. I like these a little on the thick side. 1 roll of dough (20 oz) makes 30 cookies, which can all go on one baking sheet!

Bake at convection roast 300* 20 minutes or convection roast 325* for 15 minutes. You want golden edges.

~Bar Cookies
Pat onto a baking sheet and use as a bar cookie.

~Frost with any of the frostings.
In Bosch mixer with wire whips mix:
38 oz whole wheat pastry flour
16 oz 'superfine sugar' (blend white sugar in the blender)
1 t salt

Using the whips, cut in:
6 sticks softened but still cool unsalted butter - each piece cut into four pieces so as not to bend my whips - ONE stick at a time until mixture is crumbly.

Switch to dough hook and mix in:
1/4 c vanilla
4 oz AT ROOM TEMPERATURE cream cheese
Stop mixer to disperse cream cheese if it doesn't readily mix. Continue mixing until it flips and kneads. Continue to knead just a few turns until it is quite cohesive.

Divide dough into 4 pieces (20 oz each) and refrigerate overnight or up to a week or freeze for 3 months or so. Defrost in the refrigerator before using. Because there is really no perishable products in this dough it keeps beautifully even two weeks or so in the refrigerator.

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