How to Control the Shape and Texture of Cut-out Sugar Cookies | Cookbook Companion pg 111 скачать в хорошем качестве

How to Control the Shape and Texture of Cut-out Sugar Cookies | Cookbook Companion pg 111

I’m so excited to have partnered with my favorite small business and cookbook store here in LA, Now Serving, to offer signed copies of my cookbook, Dessert Course. Order here: https://nowservingla.com/products/pre... Cut Out Sugar Cookies (yield: 1–2 dozen cookies, depending on their size) 1½ cups (300g) granulated sugar 1 stick (113g) unsalted butter, softened ½ cup (114g) refined coconut oil 1 large egg 2 teaspoons vanilla extract ¼ teaspoon almond extract 1½ cups (210g) all-purpose flour 1½ cups (195g) cake flour, sifted ½ teaspoon baking powder ¾ teaspoon table salt 1. Make the cookie dough following the creaming method (mix the sugar with the fats; add the eggs, vanilla, and almond; finish with the dry ingredients). 2. Place the cookie dough between two sheets of parchment paper and roll to roughly ¼ inch (6mm) thick. Place the cookie dough and parchment paper together on a sheet pan and place in the fridge for 1 hour. 3. In the final 30 minutes of chill time, preheat the oven to 350°F (180°C). 4. Remove the cookie dough from the fridge and let sit at room temperature for 5 minutes to soften slightly. Leaving the dough between the sheets of parchment, roll to a final thickness of ⅛ inch (3mm). 5. Use your desired cookie cutters to cut cookies and place roughly 1 inch (2.5cm) apart on a parchment paper–lined half sheet pan, 6. Push the scraps of the cookie dough together and re-roll one more time to a thickness of ⅛ inch (3mm). 7. Bake for 14 to 16 minutes or until the edge just begins to turn golden and just set. 8. Remove from the oven and let cool on the pan for 5 to 10 minutes before moving to a baking rack to cool completely. 9. Once completely cool, decorate with Royal Icing.