This recipe is GREAT when using complex cookie cutters.
The dough holds its’ shape and won’t spread during baking.
Make sure you let your oven preheat for at least 1/2 hour
before baking these or any other cookies.
6 cups flour
3 tsp. baking powder
2 cups butter
2 cups sugar
2 tsp. vanilla extract
1 tsp. salt
Cream butter and sugar. Add eggs and vanilla. Mix dry ingredients and add to butter mixture. Mix well. Chill for 1 to 2 hours (or see Hint below) Roll to desired thickness and cut into desired shapes. Bake on ungreased baking sheet at 350 degrees for 8 to 10 minutes or until just beginning to turn brown around the edges. This recipe can make up to 8-dozen 3” cookies.
Rolling Out Dough Without the Mess — Rather than wait for your cookie dough to chill, take the freshly made dough and place a glob between two sheets of parchment paper. Roll it out to the desired thickness then place the dough and paper on a cookie sheet and popit into the refrigerator. Continue rolling out your dough between sheets of paper until you have used it all. By the time you are finished, the first batch will be completely chilled andready to cut. Re-roll leftover dough and repeat the process! An added bonus is that you are not adding any additional flour to your cookies.
Reprinted by kind permission of our Cookie Cutter Manufacturer
BERYL’S CAKE DECORATING & PASTRY SUPPLIES
1-800-488-2749 * www.beryls.com