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asked 4 months ago
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Ingredients
3 cups all-purpose flou3/4 teaspoon baking powder
1/4 teaspoon salt
1 cup unsalted butter, softened
1 cup sugar
1 egg
1 tablespoon milk
Powdered sugar, for rolling out dough
Method Place flour, baking powder, and salt in a work bowl, whisk together to combine. Set aside. Place butter and sugar in the bowl of a stand mixer and beat until light in color. Add egg and milk and beat to combine. Put mixer on low speed, gradually add flour, and beat until the dough comes together. Place
the dough on parchment paper and form into a log. Roll up in the wax
paper and refrigerate for at least 2 hours. This dough can be left in
the refrigerator for the next day, or frozen for a month.
Preheat oven to 375 degrees F.Now that the dough has harneded
in the refrigerator unwrap the parchment paper and slice your cookies
with a sharp knife to about 1/4 inch thick.Lay out your sliced dough on a cookie sheet and place back in the refrigerator for 10-20 minutes.Then bake for 10-14 minutes. Store in airtight container for up to 1 week.
3 cups all-purpose flou3/4 teaspoon baking powder
1/4 teaspoon salt
1 cup unsalted butter, softened
1 cup sugar
1 egg
1 tablespoon milk
Powdered sugar, for rolling out dough
Method Place flour, baking powder, and salt in a work bowl, whisk together to combine. Set aside. Place butter and sugar in the bowl of a stand mixer and beat until light in color. Add egg and milk and beat to combine. Put mixer on low speed, gradually add flour, and beat until the dough comes together. Place
the dough on parchment paper and form into a log. Roll up in the wax
paper and refrigerate for at least 2 hours. This dough can be left in
the refrigerator for the next day, or frozen for a month.
Preheat oven to 375 degrees F.Now that the dough has harneded
in the refrigerator unwrap the parchment paper and slice your cookies
with a sharp knife to about 1/4 inch thick.Lay out your sliced dough on a cookie sheet and place back in the refrigerator for 10-20 minutes.Then bake for 10-14 minutes. Store in airtight container for up to 1 week.
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