Cookies
This cutout cookie recipe is the best. I’ve been using it for years. I do not eat gluten and dairy anymore so I don’t enjoy them, but everyone who tries these cookies agrees they are delicious. I hope your family and friends think so too! The recipe is from Cooks Illustrated. I always make it with ALL ORGANIC INGREDIENTS. I recommend organic to avoid GMO’S, antibiotics and hormones(from the eggs and butter) and pesticides used in the growing of the other ingredients.
If you want to go super clean with all the ingredients, consider all natural food coloring to decorate! The colors are not as bright but no chemicals! You can find a brand callled Watkins at Sprouts and Whole Foods. It is expensive, $9-$10 for four colors, red, yellow, blue and green.
Ingredients
Two sticks of unsalted butter room temperature
1 cup granulated sugar, processed in food processor for 30 seconds, or super fine sugar
1/2 teaspoon salt
1 whole egg plus one yolk
2 teaspoons vanilla extract
2-1/2 cups all-purpose flour, plus extra for work surface
Directions
1. Cream butter, sugar and salt in a work bowl of electric mixer at medium speed until light and fluffy. Add yolk, beat well then add whole egg and vanilla. Continue beating until well incorporated. Add flour, beat over low speed until flour is just mixed. Divide dough in half and wrapped in plastic wrap. Refrigerate until firm, at least one hour. Can be refrigerated up to two days or double wrapped and frozen one month.
2. Adjust oven racks to upper and lower middle positions. Heat oven to 375°. Remove one disc of dough from refrigerator and cut in half. Return unused portion of dough to refrigerator.
3. Roll dough to 1/8 inch thick using offset spatula to loosen dough. Sprinkle surface lightly with flour as needed to keep them from sticking.
4. Cut or form dough into desired shape. Place dough shapes 1/2 inch apart on parchment lined cookie sheet. Bake rotating cookie sheets halfway through baking process if necessary, until evenly golden brown, 6 to 8 minutes.
5. use thin blade spatula to immediately transfer cookies to cooling rack, cool to room temperature. Repeat rolling, cutting, and baking remaining dough. Decorate cooled cookies if desired and transferred to airtight container. Can be stored up to three weeks.
Enjoy your holidays,
Laura Hamby
The Food & Fitness Coach
972-743-7726