Hey everyone, it’s Louise, welcome to our recipe page. Today, I’m gonna show you how to make a special dish, basic butter cookies (cut-out cookies, stamped cookies). It is one of my favorites food recipes. This time, I’m gonna make it a bit tasty. This will be really delicious.
Take the cookies out from the freezer and put them on a baking tray. Using a floured spatula, transfer cookies to greased baking sheets. See recipes for Walnut Choco butter Cookies too. Basic butter cookies (Cut-Out Cookies, Stamped Cookies)【Recipe Video】 Hello everybody, it is Louise, welcome to my recipe page.
Basic butter cookies (Cut-Out Cookies, Stamped Cookies) is one of the most popular of recent trending foods on earth. It’s easy, it is quick, it tastes delicious. It’s appreciated by millions daily. Basic butter cookies (Cut-Out Cookies, Stamped Cookies) is something that I have loved my whole life. They’re fine and they look fantastic.
To begin with this recipe, we have to first prepare a few components. You can cook basic butter cookies (cut-out cookies, stamped cookies) using 7 ingredients and 16 steps. Here is how you can achieve that.
The ingredients needed to make Basic butter cookies (Cut-Out Cookies, Stamped Cookies):
- Get 100 g (3.5 oz) unsalted butter
- Prepare 75 g (8.5 Tbsp, 2.6 oz) powdered sugar
- Make ready 1 egg yolk
- Get 165 g (1 and 1/3 cups, 5.8 oz) cake flour
- Get 30 g (1 oz) almond flour
- Prepare 5 drops vanilla oil
- Get ※1cup=235cc(USA)
Remove your cookie dough from the fridge and place it between two sheets of parchment paper. Lightly flour the dough to prevent it from sticking to the parchment paper. Then, roll out your dough until it's a ¼-inch in thickness. First, ensure the butter is room temperature when you start making the cookie dough.
Steps to make Basic butter cookies (Cut-Out Cookies, Stamped Cookies):
- ★Recipe video★ (my You Tube channel)→https://youtu.be/MPgtAhjuut0
- Sift powdered sugar; set aside. Sift cake flour twice; set aside. Cream unsalted butter until soft.
- 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.
- Scrape the batter on the inner side of the bowl and mix it.
- 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.
- Take the batter adhering to the hand mixer and place it in the bowl. Add vanilla oil and mix it until combined.
- Add almond flour. Mix it until combined while crushing lumps.
- 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.
- Take the dough out from the bowl. Press lightly to flatten, cut in half and stack one on top of the other.
- Repeat it until powderiness disappears or smooth. (about 12times) When it becomes smooth, the dough won't stick to your hand.
- 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.
- 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.
- 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.
- Re-roll the dough scraps and cut again. Place the cookies in the freezer for 1 hour to keep the trace of the stamp.
- 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)
- 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.
Then, roll out your dough until it's a ¼-inch in thickness. First, ensure the butter is room temperature when you start making the cookie dough. A soft butter can cause the cookies to melt when baking. Secondly, bake at the right temperature, a low oven can cause the butter to melt and also spread the cookies. Press down cookie cutter on the dough, leave it there there put the cookie stamp inside the cutter while it's still on the dough, then press the stamp gently to imprint the dough while still holding your cookie cutter in place.
So that’s going to wrap this up for this exceptional food basic butter cookies (cut-out cookies, stamped cookies) recipe. Thank you very much for your time. I am sure that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
