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Prep Time: 45 Minutes Cook Time: 0 Minutes |
Ready In: 45 Minutes Servings: 4 |
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This recipe is great when using detailed cookie cutters. The dough holds its shape and won't spread during baking. Recipe is from . Ingredients:
6 cups flour |
1 tablespoon baking powder |
2 cups unsalted butter |
2 cups superfine sugar (not powdered) or 2 cups baking sugar (not powdered) |
2 large eggs, slightly beaten |
2 teaspoons vanilla extract |
1 teaspoon almond extract |
1 teaspoon salt |
Directions:
1. Cream butter and sugar until light and fluffy, five minutes.
2. Add eggs and vanilla.
3. Mix well.
4. Mix dry ingredients and add gradually to butter mixture.
5. Mix until flour is completely incorporated and the dough comes together.
6. Chill for 1 to 2 hours.
7. Roll to desired thickness on Reynolds Parchment Paper and cut into desired shapes.
8. Bake on ungreased Reynolds Parchment Paper-lined baking sheet at 350 degrees for 8 to 10 minutes or until just beginning to turn brown around the edges.
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