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The World's Greatest Cookie

It's Tough to make an old-fashioned holiday on a 2006 program without delicious holiday cookies. From brightly colored holiday trees to sparkling silver bells and delicate angels those yummy treats make a holiday special.

Really homemade cookies are wonderful. However They are sometimes time-consuming to prepare - particularly once you use complicated recipes which require hours of time in the fridge before they can be cut, baked and iced.

Just in time for your Holidays we provide you this simple recipe directly from Austin's own Penny McConnell of Penny's Pastries. This dough requires no refrigeration before cutting and rolling; handles like a dream and produces buttery, great-tasting cookies.

You'll find this and 18 additional Mouth-watering cookie recipes from the newly published Cookie Stories: Life Moments and the Cookies that Inspired Them (Falling Star Press, 2005) written by Penny McConnell and Kathy Sutton.

The recipe can be made as big as the mixer will hold and the final dough can be stored in your freezer for a month. When you are ready to use it only bring the dough to room temperature before baking and rolling. Finish the cookies with either sparking sugars or slather with tinted Royal frosting or buttercream.

Yield: 4-6 dozen biscuits

2 large eggs

4 tbsp pure vanilla extract

Instructions:

1.

2. In electric mixer bowl, combine butter with sugar until smooth. Don't forget to just include these ingredients, don't cream until light.

3. Add all liquid ingredients to mixer bowl and procedure.

4. In a different bowl, combine flour with baking powder.

5. Add the dry ingredients into the mixer bowl and process until thick dough forms. This dough requires no refrigeration before cutting and rolling.

6. To prepare the dough for cutting and rolling, separate the final dough into two big balls.

7. Knead the dough a couple of times to smooth it out before rolling.

8. Re-flour the surface if needed. With a rolling pin, roll dough into a disc until the dough is roughly 1/4" thick. (Roll dough thicker if you want a more cake-like texture to the finished cookies.) Remember as you are rolling to occasionally lift the dough from the work surface and turn it so it won't stick. Add extra flour to the work surface when required.

9. The dough scraps may be used several times.

10. The biscuits are ideal when the bottoms are