Sugar Cookies (williams-sonoma)
Total Time: 1 hr 12 mins
Preparation Time: 1 hr
Cook Time: 12 mins
Ingredients
- 1 1/4 cups unsalted butter, at room temperature
- 3/4 cup sugar
- 1 large egg yolk
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- sugar, for decorating
Recipe
- 1 in a large bowl, using an electric mixer on high speed, cream the butter until fluffy and pale.
- 2 add the sugar in 3 additions, beating on low speed for 2 minutes after each addition.
- 3 beat the egg yolk and vanilla into the butter mixture until well blended.
- 4 sift the flour and salt together onto a sheet of waxed paper.
- 5 add the flour mixture to the butter mixture and mix on low speed or stir with a wooden spoon just until blended.
- 6 scrape the dough out onto a work surface and divide into 4 equal portions.
- 7 shape into disks, wrap in plastic wrap, and refrigerate for at least 2 hours or for up to overnight.
- 8 preheat oven to 350 degrees; lightly grease 2 baking sheets or line them with parchment paper.
- 9 remove the dough disks from the refrigerator and let stand at room temperature for about 15 minutes.
- 10 working with 1 disk at a time, roll out between 2 sheets of waxed paper to a thickness of 1/8 to ¼ inch.
- 11 using cookie cutters, cut into circles or other shapes.
- 12 repeat with the remaining dough portions, then gather up the scraps and reroll them.
- 13 if the scraps of dough have become sticky, refrigerate them for 10 minutes before rerolling.
- 14 for best results, do not roll the same dough more than twice.
- 15 using an offset spatula, transfer the cookies to the prepared pans.
- 16 sprinkle with the sugar.
- 17 if using intricately shaped cutter, refrigerate the cutout cookies for 15-30 minutes before baking.
- 18 bake the cookies until they are lightly golden on the bottom, 10-12 minutes.
- 19 let the cookies cool briefly on the pans on wire racks before transferring them to the racks to cool completely.
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