Cut Out Cookies
A useful recipe to have on hand to make tasty shaped cookies, that won’t spread in the oven or break into pieces! These are almost like a cross between a traditional sugar cookie (which can often be soft) and shortbread. These cookies are tasty as they are, or are suitable to be decorated and iced. They hold their shape well, and can be stacked in a container and transported to parties without fear of breaking!
- 430g plain flour
- 1/2 tsp baking powder
- 1/2 tsp salt
- 225g unsalted butter
- 200g caster sugar
- 1 egg
- 1 tbsp vanilla essence
- (optional 1/2 tsp almond essence or lemon essence)
(alternatively, if using salted butter then omit the additional salt)
- In a mixing bowl, sieve together flour, baking powder and salt. Leave to one side.
- In a new bowl, beat butter and sugar for a few minutes until pale and creamy. (I use a handheld mixer, or use a stand mixer). Scrape down the sides a couple of times.
- Add in the egg and vanilla essence (or other flavours if using). Mix again until combined.
- Next add in the dry ingredients, mixing on low until just combined and dough is in small lumps.
- Using fingers, gently bring the dough together and shape into a rough disc. Wrap in beeswax wrap/plastic wrap and chill in the fridge for 2 hours. (If a hot day, may need 4+ hours or leave overnight. Alternatively can freeze for 30 mins).
- Preheat oven to 170°C.
- Lay out a reusable baking sheet or greaseproof paper on kitchen bench, and roll dough out to approx 5mm thick. Cut out shapes and place on lined baking tray.
- Chill the cookies for 10 mins in fridge (don’t leave for longer as the edges may dry out), then bake for approx. 12-18 mins depending on size of cookie cutter. The cookies will still be pale yellow, or JUST be turning light golden at the edges if you prefer them a little crisper.
- Remove from oven and leave on baking tray for a few minutes to firm up, then cool on a wire rack.
- If decorating, wait until cold.
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