- Servings Per Recipe: 36
- Amount Per Serving
- Calories: 67.3
- Total Fat: 3.8 g
- Cholesterol: 16.0 mg
- Sodium: 1.8 mg
- Total Carbs: 7.2 g
- Dietary Fiber: 0.3 g
- Protein: 1.0 g
IntroductionAn old Gourmet recipe that I've adjusted slightly. I eliminated the salt and increased the Vanilla Extract slightly. An old Gourmet recipe that I've adjusted slightly. I eliminated the salt and increased the Vanilla Extract slightly.
2.5 Cups All Purpose Flour
1.5 Sticks Unsalted Butter, softened
3/4 Cup Sugar
1 Lg Egg
1 tsp Vanilla Extract
I roll my dough between 2 sheets of plastic. This eliminates the need for additional flour to prevent sticking. I then put the rolled sheets in the refrigerator for about 10 minutes. The dough is firmer and makes using the cookie cutter easier. I cut the cutouts, put them on the baking sheets, cover with a plastic sheet and stack another baking sheet of cutouts on top, also covered with a plastic sheet. I will either bake them later in the day or the next day. With the cookies already cut out, I can bake them anytime I want within a reasonable time period ( 2 to 3 days later).
2. Beat in the Egg and Vanilla.
3. Reduce speed to low and add the flour, mixing until just combined.
4. Form dough into 2 balls and flatten each into a large disk.
5. Wrap disks in plastic wrap and chill until firm, about 1 hour.
6. Put oven rack in middle position and preheat oven to 350 degrees F.
7. Roll out 1 disk of dough (keep remaining dough chilled) into an 8 1/2-inch round, (1/4 inch thick) on a well-floured surface with a well-floured rolling pin. If dough becomes too soft to roll, rewrap in plastic and chill until firm.
8. Cut out as many cookies as possible from dough with cutters and transfer to ungreased large baking sheets, arranging cookies about 1 inch apart.
9. Bake cookies, 1 sheet at a time, until edges are golden, 10 to 12 minutes. Then transfer to racks to cool completely.
10. Gather dough scraps and chill until dough is firm enough to reroll, 10 to 12 minutes. Cut out as many cookies from the rerolled scraps and bake on cooled baking sheets. Reroll scraps only once.
11. After the cookies have cooled, you may frost if desired.
The original recipe was from the Gourmet, Dec 2005 issue. It called for a 3/4 teaspoon of salt, which I eliminated and no one seems to know that it's missing. I also increased the Vanilla from 1 teaspoon to 1.5 + teaspoons.
The calories are based on 36 cookies, cut with a 3 inch round cutter and rolled to 1/4 inch thickness.
If you roll the dough thinned, you will get about 36 cookies, at 78.6 calories per cookie.
Depending on the thickness of the cookies and your oven, they'll bake in about 12 minutes. I like to rotate the cookie sheet about halfway through the baking time. I recommend checking the cookies at about 10 minutes. Once the edges start to turn brown, the cookies will darken quickly, so watch closely.
Serving Size: 24 cookies, 3 inches in diameter