Best of Basic butter cookies (Cut-Out Cookies, Stamped Cookies)【Recipe Video】 on sale. There is no mystery cookie for a cookie press.any stiff butter type can be used. Press dough out onto ungreased, chilled cookie Great, simple spritz butter cookies! Not too sweet, but nice and buttery.

The best part being that you do not have to chill the dough first before rolling it out. This cut-out butter cookie recipe is simple and delicious. If your cookies and other baked goods are not turning out properly, invest in a cheap oven thermometer to check the temperature. You pull off steeping sizzle Basic butter cookies (Cut-Out Cookies, Stamped Cookies)【Recipe Video】 employing 7 receipt together with 16 so. Here you are finish.

technique of Basic butter cookies (Cut-Out Cookies, Stamped Cookies)【Recipe Video】

also 100 g (3.5 oz) of unsalted butter.
then 75 g of (8.5 Tbsp, 2.6 oz) powdered sugar.
This 1 of egg yolk.
then 165 g of (1 and 1/3 cups, 5.8 oz) cake flour.
then 30 g (1 oz) of almond flour.
This 5 drops of vanilla oil.
You need of ※1cup=235cc(USA).

I use Kirkland Brand Salted Butter from Costco to make these cookies. I have also used Tillamook salted butter with equally excellent results. My children love to decorate the cookie with frosting, sprinkles and some creativity. —Cindi Bauer, Marshfield, Wisconsin. I used peanut butter in place of the butter in my take on a traditional cutout cookie, which turned out super nutty and soft.

Basic butter cookies (Cut-Out Cookies, Stamped Cookies)【Recipe Video】 little by little

★Recipe video★ (my You Tube channel)→https://youtu.be/MPgtAhjuut0.
Sift powdered sugar; set aside. Sift cake flour twice; set aside. Cream unsalted butter until soft..
Add the powdered sugar in 3 parts. Mix each time until combined. Mix it with a hand mixer on low speed until it becomes white and fluffy..
Scrape the batter on the inner side of the bowl and mix it..
Add egg yolk. Mix it with a hand mixer on low speed until combined. Scrape the batter on the inner side of the bowl and mix it..
Take the batter adhering to the hand mixer and place it in the bowl. Add vanilla oil and mix it until combined..
Add almond flour. Mix it until combined while crushing lumps..
Add all the flour. Mix it while cutting it, scooping sometimes. Mix it until the large lumps form. It's okay the dough seems to be powdery at this stage..
Take the dough out from the bowl. Press lightly to flatten, cut in half and stack one on top of the other..
Repeat it until powderiness disappears or smooth. (about 12times) When it becomes smooth, the dough won't stick to your hand..
Shape it square and cut in half. Wrap each with plastic wrap. You can bake cookies for one baking tray with half of the dough. Let it sit in a fridge overnight..
Next day, take the dough out of the fridge, leave it for 15-20 mins. Press it to soften. Roll it out into 5mm (0.2'') thick while coating it lightly with bread flour..
Cut it with cookie cutters and press cookie stamp onto it. Take off each cookie gently not to lose it's shape and put them on a tray. It's easy to take off if you touch it through plastic wrap..
Re-roll the dough scraps and cut again. Place the cookies in the freezer for 1 hour to keep the trace of the stamp..
Preheat an oven to 190℃ / 374 F. Take the cookies out from the freezer and put them on a baking tray. Bake it at 170℃ / 338 F for 15-17 mins. (cookie size 4.5 cm / 1.8 inch→Bake for 15mins, cookie size 6 cm / 2.4 inch→Bake for 16-17mins).
Cool them down well. Freshly baked cookies are soft but become crisp when cooled. If you put them in a closed container, they will keep crispy texture for about 3 days..

Directions for: Basic Gingerbread Cut-Out Cookies. Ingredients. ½ cup unsalted butter at room temperature. ¾ cup packed dark brown sugar. Use a cookie cutter of your choosing to cut out cookie shapes. These homemade Danish butter cookies are the best Christmas cookies! Unlike the store-bought version you may be used to, these are soft in the center with irresistible buttery vanilla and almond flavors.