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We hope you got benefit from reading it, now let’s go back to basic butter cookies (cut-out cookies, stamped cookies)【recipe video】 recipe. You can cook basic butter cookies (cut-out cookies, stamped cookies)【recipe video】 using 7 ingredients and 16 steps. Here is how you do that.
The ingredients needed to prepare Basic butter cookies (Cut-Out Cookies, Stamped Cookies)【Recipe Video】:
- Prepare 100 g (3.5 oz) unsalted butter
- Provide 75 g (8.5 Tbsp, 2.6 oz) powdered sugar
- Take 1 egg yolk
- You need 165 g (1 and 1/3 cups, 5.8 oz) cake flour
- Use 30 g (1 oz) almond flour
- Prepare 5 drops vanilla oil
- Take ※1cup=235cc(USA)
Steps to make Basic butter cookies (Cut-Out Cookies, Stamped Cookies)【Recipe Video】:
- ★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.
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