If you only have one cookie sheet like me then lay a cool damp washcloth under the cookie sheet to help it cool off quickly. If your oven is browning the cookies too quickly, lower the temp to 350 and increase the time. Using the flat spatula remove done cookies to another pan or a wire rack to cool for 30 min to an hour. The very last scrapes of the dough I always smash together and either mold into random shapes or eat it (which isn't good because of the raw eggs.)īake 8-12 minutes or until edges are lightly golden brown. If the dough becomes too sticky to work with but back in the fridge and get another section. Smash and reroll the dough after you get as many cookies as you can out. Cut out cookies using cups (an elongated cup can be an oval), cutters, or knifing a shape and transfer using a flat spatula to the cookie sheet (spray or butter if not non-stick). Get a small flat dish like a plate and put flour in it, this will be to dip the edges of your cutters and cups into so they don't stick. Flip and roll until until the dough doesn't stick anymore and is 1/4-inch thick. Flatten your dough and flip it over, reflouring the pan/table if necessary. Work the dough with your hands a little and start flattening the dough with your hands. I have a jar of peanut butter to use.įlour your hands well as this is a sticky dough but with flour it gets better. If you also don't have a rolling pin like I do, use a smooth round object like a can, water bottle, and the longer the object the better. If you don't trust the cleanliness of your table like me, lightly flour another pan. On a well floured surface with a floured rolling pin, roll out a section of the dough to 1/4-inch thick. Cut off a 1/3 of the dough and put the rest back in the fridge. Using the spatula, form the dough into a ball and place on a square of plastic wrap to wrap tightly or a plastic bag with the air removed and refrigerate for 6-8 hours or overnight.Īfter the refrigerated time, preheat the oven to 375 degrees and have the racks at a normal medium height. Stir flour mixture in creamed mixture and combine well.
In a separate small bowl, combine flour and baking powder with a spatula. Whisk in eggs and extracts until fluffy, 3 solid minutes. If not using a mixer, cut butter into smaller pieces to mix and use a knife to help declump the whisk. In a large bowl, using a whisk cream butter and sugar until grainy-smooth, 2-4 minutes. Utensils needed: measuring cups and spoons, spatula, whisk, large & small mixing bowls, plastic wrap, flat spatula, small dish, cookie sheet, container, 4 spoon, 2 small bowls, 4 sandwich size plastic bags
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