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.

After dough is finished, mix currants or date pieces, by hand, into one of the discs and form into a log. Roll into plastic wrap and refrigerate well. I have found it difficult to cut without making it flat on the bottom. I like these a little on the thick side.

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

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:
2 T vanilla
3 oz AT ROOM TEMPERATURE cream cheese
Knead just a few turns until it is quite cohesive.

Divide dough into 4 pieces and refrigerate overnight or up to 3 days or freeze for a month or so. Defrost in the refrigerator before using. The day you want to bake allow time to bring it back to room temp to roll.

Roll on silpat with parchment 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. 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.

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