No-fail Christmas Cookie Dough |
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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 24 |
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This dough can be re-rolled repeatedly without getting tough. If it becomes too soft to roll or cut, return it to the refrigerator. Resist the urge to add more flour. Ingredients:
2-3/4 cups all-purpose flour |
1-1/4 cups sugar |
1 teaspoon baking powder |
1/4 teaspoon salt |
2 large egg yolks |
6 tablespoons sour cream |
1 tablespoon vanilla extract |
1-1/2 sticks unsalted butter, melted and slightly cooled |
Directions:
1. In a large bowl, whisk flour, sugar, baking powdr and salt.
2. In a smaller bowl, whisk egg yolks, sour cream and vanilla until well combined.
3. Whisking constantly, gradually pour butter into sour cream mixture and whisk until completely incorporated.
4. Pour wet mixture into dry mixture and stir with a rubber spatula until well combined.
5. Knead dough by hand in the bowl until flour is completely blended and dough has formed into a ball.
6. Turn dough out onto lightly floured work surface and divide in half.
7. Shape each half into a 3/4-inch thick rectangle and wrap in plastic wrap.
8. Refrigerate 1 hour.
9. Adjust oven racks to upper and middle positions of oven.
10. Heat oven to 325°.
11. Line 2 baking sheets with parchment paper.
12. Roll out 1 rectangle of dough between 2 sheets of lightly floured parchment paper to an even 1/8-inch thick.
13. Note: If dough seems soft, slide the rolled dough, still between parchment paper, onto baking sheet and refrigerate until firm.
14. Cut dough into desired shapes using cookie cutters and place onto parchment-lined baking sheets, about 1-inch apart.
15. Bake until cookies are lightly browned around the edges, about 16-18 minutes, rotating baking sheets halfway through baking time.
16. Repeat process with remaining dough.
17. Cool cookies on wire racks to room temperature before glazing or decorating.
18. Any dough scraps can be kneaded together and re-rolled.
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