Food recipes
Lunchroom Butter Cookies
Lunchroom Butter Cookies Ingredients: butter, salted sugars, granulated vanilla extract wheat flour, white, all-purpose, unenriched Directions: Preheat oven to 375. Line two baking sheets with parchment paper / silico...
Lunchroom Butter Cookies
Ingredients:
butter, salted
sugars, granulated
vanilla extract
wheat flour, white, all-purpose, unenriched
Directions:
Preheat oven to 375.
Line two baking sheets with parchment paper / silicone liner (just use a flat cookie sheet like I do.)
Add butter and sugar to a bowl and cream together on medium-high speed with a mixer until it is light and fluffy.
Scrape down the sides of the bowl and stir in the vanilla.
In three batches stir in the flour and mix just until combined.
Scoop out the dough with a 1oz scoop or use a tablespoon to scoop the dough.
Till into a ball quickly the more you handle the dough the more the butter melts.
Place on the prepared baking sheets or cookie sheets and using your three middle fingers press the dough down so that the edges are about 1/4" thick.
Bake for 15-18 minutes or until the edges of the cookies begin to turn golden brown.
Let the cookies cool on the pans for 5 minutes and then move to a wire rack to finish cooling.
Note: There is a lot of butter in these cookies the more yo handle the dough the more it melts.
That is why I prefer to use a scoop over rolling in my hand.
If that's not an option for you just do a very quick roll of the dough in your hands.
Ingredients:
butter, salted
sugars, granulated
vanilla extract
wheat flour, white, all-purpose, unenriched
Directions:
Preheat oven to 375.
Line two baking sheets with parchment paper / silicone liner (just use a flat cookie sheet like I do.)
Add butter and sugar to a bowl and cream together on medium-high speed with a mixer until it is light and fluffy.
Scrape down the sides of the bowl and stir in the vanilla.
In three batches stir in the flour and mix just until combined.
Scoop out the dough with a 1oz scoop or use a tablespoon to scoop the dough.
Till into a ball quickly the more you handle the dough the more the butter melts.
Place on the prepared baking sheets or cookie sheets and using your three middle fingers press the dough down so that the edges are about 1/4" thick.
Bake for 15-18 minutes or until the edges of the cookies begin to turn golden brown.
Let the cookies cool on the pans for 5 minutes and then move to a wire rack to finish cooling.
Note: There is a lot of butter in these cookies the more yo handle the dough the more it melts.
That is why I prefer to use a scoop over rolling in my hand.
If that's not an option for you just do a very quick roll of the dough in your hands.