Basic butter cookies (Cut-Out Cookies, Stamped Cookies)【Recipe Video】
Basic butter cookies (Cut-Out Cookies, Stamped Cookies)【Recipe Video】

Hello everybody, it’s Brad, welcome to our recipe page. Today, I’m gonna show you how to make a distinctive dish, basic butter cookies (cut-out cookies, stamped cookies)【recipe video】. One of my favorites. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

Basic butter cookies (Cut-Out Cookies, Stamped Cookies)【Recipe Video】 is one of the most popular of recent trending foods on earth. It’s appreciated by millions every day. It is easy, it is quick, it tastes yummy. Basic butter cookies (Cut-Out Cookies, Stamped Cookies)【Recipe Video】 is something which I’ve loved my whole life. They’re fine and they look fantastic.

This recipe for basic butter cookies is so versatile. It can be scooped, rolled, sliced, pressed, or cut out with cookie cutters! #buttercookies #holiday. Easy Cut Out Sugar Cookie Recipe

To begin with this recipe, we have to prepare a few ingredients. You can cook basic butter cookies (cut-out cookies, stamped cookies)【recipe video】 using 7 ingredients and 16 steps. Here is how you cook it.

The ingredients needed to make Basic butter cookies (Cut-Out Cookies, Stamped Cookies)【Recipe Video】:
  1. Prepare 100 g (3.5 oz) unsalted butter
  2. Take 75 g (8.5 Tbsp, 2.6 oz) powdered sugar
  3. Prepare 1 egg yolk
  4. Get 165 g (1 and 1/3 cups, 5.8 oz) cake flour
  5. Make ready 30 g (1 oz) almond flour
  6. Get 5 drops vanilla oil
  7. Prepare ※1cup=235cc(USA)

Here is how you cook it. #cookies #buttercookies #牛油曲奇 #牛油饼干 This butter cookies recipe is one of the easiest recipes to all the beginners in making cookies. This recipe for basic butter cookies is so versatile. It can be scooped, rolled, sliced, pressed, or cut out with cookie cutters! Or you can roll the dough out and use cookie cutters to cut out shapes.

Instructions to make Basic butter cookies (Cut-Out Cookies, Stamped Cookies)【Recipe Video】:
  1. ★Recipe video★ (my You Tube channel)→https://youtu.be/MPgtAhjuut0
  2. Sift powdered sugar; set aside. Sift cake flour twice; set aside. Cream unsalted butter until soft.
  3. Add the powdered sugar in 3 parts. Mix each time until combined. Mix it with a hand mixer on low speed until it becomes white and fluffy.
  4. Scrape the batter on the inner side of the bowl and mix it.
  5. Add egg yolk. Mix it with a hand mixer on low speed until combined. Scrape the batter on the inner side of the bowl and mix it.
  6. Take the batter adhering to the hand mixer and place it in the bowl. Add vanilla oil and mix it until combined.
  7. Add almond flour. Mix it until combined while crushing lumps.
  8. Add all the flour. Mix it while cutting it, scooping sometimes. Mix it until the large lumps form. It's okay the dough seems to be powdery at this stage.
  9. Take the dough out from the bowl. Press lightly to flatten, cut in half and stack one on top of the other.
  10. Repeat it until powderiness disappears or smooth. (about 12times) When it becomes smooth, the dough won't stick to your hand.
  11. Shape it square and cut in half. Wrap each with plastic wrap. You can bake cookies for one baking tray with half of the dough. Let it sit in a fridge overnight.
  12. Next day, take the dough out of the fridge, leave it for 15-20 mins. Press it to soften. Roll it out into 5mm (0.2'') thick while coating it lightly with bread flour.
  13. Cut it with cookie cutters and press cookie stamp onto it. Take off each cookie gently not to lose it's shape and put them on a tray. It's easy to take off if you touch it through plastic wrap.
  14. Re-roll the dough scraps and cut again. Place the cookies in the freezer for 1 hour to keep the trace of the stamp.
  15. Preheat an oven to 190℃ / 374 F. Take the cookies out from the freezer and put them on a baking tray. Bake it at 170℃ / 338 F for 15-17 mins. (cookie size 4.5 cm / 1.8 inch→Bake for 15mins, cookie size 6 cm / 2.4 inch→Bake for 16-17mins)
  16. Cool them down well. Freshly baked cookies are soft but become crisp when cooled. If you put them in a closed container, they will keep crispy texture for about 3 days.

Whichever way you decide to use it, I'm sure you are going to be smitten with this buttery rich cookie! The BEST peanut butter cookie recipe! I recommend using a cookie These soft peanut butter cookies are done with the edges look set, the cookies are slightly browned, the cookies have puffed up a little bit and begun to crack slightly. Freezing chills the butter, and will prevent the cookies from spreading flat in the oven. How to Cut Out Cookies without cutters: There are many ways to get creative with this.

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