Jennifer- I just like to use a pastry bag, for me that’s the easiest, but if you’re not used to it, it can be a little tricky. I remember your cookies have orange zest in them so I tried that one time. Kate- your post reminded me that you can put orange or lemon zest in this recipe too. Cookies, breadsticks, anything that goes on a cookie sheet! I can’t even remember the last time I put something on a cookie sheet without one. Actually I use my Silpat to bake pretty much everything. Okay, I’ll try to answer everyone’s questions here!Īnne- yes, I always use my Silpat to bake cookies. If you want thick, soft cookies, remove from oven before you see golden brown. If you like your cookies crisp on the edges, roll them thinner and bake until just golden brown. Remove chilled dough, cut into shapes and bake for 8-12 minutes depending on the thickness of your cookies. (See recipe tutorial for photos of this process.) Refrigerate for about 20 minutes or pop in the freezer for about 10. Place this parchment-lined dough on a baking sheet and place in the fridge or freezer. Peel off silicone baking mat so you are left with your sheet of parchment with your rolled dough on top. Pick up your silicone mat and flip the entire thing over. Place a sheet of parchment paper on top of your dough and then roll on top of the parchment into an even layer about 1/4 inch thick, or thicker if you desire thick cookies. Place on a silicone baking mat (or a large piece of plastic wrap) and press down gently. Gather half of your dough and form into a large ball. ![]() Preheat oven to 350 F, then roll out and cut shapes or use our preferred method: ![]() Your dough will first look crumbly, but keep mixing with a stand mixer and it will quickly turn into a soft cohesive dough. Slowly add the flour mixture to the butter mixture and mix until completely combined. Use a regular sized spoon and spoon the flour into the cup and then level it off with a knife. Don’t use your measuring cup to scoop up the flour. ![]() A very important note: It’s important to correctly measure your flour or you will end up with a dry, crumbly dough. In a separate bowl combine flour, baking powder and salt. Add in egg and extract and mix to incorporate. Note: We recommend a stand mixer for this recipe.Ĭream butter and sugar until light and fluffy- about 2 minutes, scraping the sides of the bowl occasionally.
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