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Neno's Place Established in 2006 as a Community of Reality


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Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

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Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Butter Cookies

    Lobo
    Lobo
    Lobo
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    Posts : 28411
    Join date : 2013-01-12
    • Post n°1

    Butter Cookies Empty Butter Cookies

    Post by Lobo Sun 10 Jan 2016, 7:35 pm

    Butter Cookies Img93l
    Butter Cookies
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    Prep Time: 20 minutes
    Cook Time: 15 minutes
    Servings: 30
    This easy-to-assemble recipe yields enough dough for a batch of crumbly, rich cookies, plus 2 crusts for other desserts.

    Storage tip: Store the dough disks, wrapped tightly in plastic wrap, in the refrigerator for up to 2 days or in the freezer for up to 1 month. Thaw in the refrigerator overnight and soften at room temperature. You may also roll out a disk, line a tart or pie pan, cover tightly with plastic wrap, and refrigerate overnight or freeze for up to 1 month. It can go directly from the freezer to an oven.






    • 589

    Ingredients:


    • 3 cups all-purpose flour, plus more as needed
    • 2 1/4 cups cake flour
    • 1 1/2 tsp. salt
    • 2 1/4 cups (4 1/2 sticks) unsalted butter, at room temperature
    • 1 1/2 cups confectioners’ sugar
    • 1 Tbs. vanilla extract
    • 8 oz. semisweet chocolate chips

    Related Recipes


    Directions:

    Make the dough
    Sift together the all-purpose flour, cake flour and salt into a bowl.

    In a large bowl, using an electric mixer, beat together the butter, confectioners’ sugar and vanilla on low speed until smooth, about 1 minute. Add the flour mixture and beat just until a moist dough forms. Form the dough into 3 equal disks and wrap separately in plastic wrap. Refrigerate 1 disk until firm, about 45 minutes, and store the remaining 2 disks for future use (see note above).

    Cut out the cookies
    Preheat an oven to 350°F. Line 2 baking sheets with parchment paper.

    On a lightly floured work surface, roll out 1 dough disk 1/4 inch thick. Using a 2-inch round cookie cutter, cut out cookies. Transfer them to the prepared baking sheets, spacing them about 1 inch apart.

    Bake the cookies
    Bake until the cookies are golden, about 15 minutes. Transfer to a wire rack and let cool.

    Meanwhile, put the chocolate chips in a microwavable bowl. Melt at 10-second intervals in a microwave until smooth and melted, stirring often.

    Dip one half of each cookie into the chocolate and return to the rack, allowing the chocolate to set. Store the cookies in an airtight container at room temperature for up to 5 days. Makes about 30 cookies; makes 3 cookie dough disks total.

    Adapted from Williams-Sonoma Food Made Fast Series, Desserts, by Elinor Klivans (Oxmoor House, 2007).
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