Esta es una exhibición prevé de cómo se va ver la receta de 'SUGAR sweetie BUTTER cookies' imprimido.

Receta SUGAR sweetie BUTTER cookies
by Foodessa

SUGAR sweetie BUTTER cookies

Sugar and butter get whipped with few ingredients to offer a soft center encased by a crunchy outer bite.

For a dedicated post...refer to:
https://www.foodessa.com/2018/12/sugar-sweetie-butter-cookies-2-recipes.html

Calificación: 4.5/5
Avg. 4.5/5 1 voto
  Canada Canadian
  Raciónes: 28 small cookies

Ingredientes

  • . > (American / Metric measures)<
  • .
  • . 3/4 cup (180g) unsalted butter, very softened
  • . 1 cup (110g) granulated sugar
  • . 1 tsp. (5ml) pure Vanilla extract
  • . 1 xLarge egg (room temp.)
  • . 1 small orange, finely zested (optional)
  • . 2 cups + 2 Tbsps. (300g) All-Purpose flour
  • . 1/4 tsp. (1.25ml) baking powder
  • . 1/4 tsp. (1.25ml) sea salt
  • .
  • . Topping or Filling suggestions: > colored sugar or candy sprinkles for drop cookies >> thumbprint fillings: jam, caramel, chocolate spread >>> icing: use 'ROYAL icing' for best results

Direcciones

  1. . Position the rack in the center of the oven. Pre-heat the oven to 350F/180C/Gas4. Parchment line 2 large baking pans.
  2. . In a medium bowl, SIFT together the flour, baking powder and salt. Set aside.
  3. . In a large bowl, cream together the butter, sugar and vanilla together until very fluffy (about 5 minutes). Add in the egg and beat for about 1 more minute.
  4. . On LOW-MEDIUM speed, gradually add in the flour mix. Do not over mix because the dough will toughen. Note - if making cut-out cookies: plastic wrap the dough into a disc and refrigerate for about 1 hour.
  5. . For DROP cookies: With the aid of a mini ice-cream scoop (#60), pack in the dough and level off each portion before releasing. Place 14 cookies per prepared baking sheet. Gently roll each one before lightly flattening them with the tine of a fork. Sprinkle each cookie with colored sugar or candy. BAKE them for 14 minutes. Leave them to cool on the pan and then transfer to a metal rack. Repeat with the next pan.
  6. Storing: Cookies will generally keep in an airtight tin for about 2 weeks or 2 months in the freezer.
  7. . Flavourful baking wishes from Claudia's kitchen...Foodessa.com