Yield: Yields 2 lb. 10 oz. dough, for about 42 three-inch cookies
This dough is not only great for cut-out cookies, it also acts as the delicious bottom layer of the Florentines.
For the best results, measure your flour by weight instead of volume. (1 cup of all-purpose flour equals 4-1/2 oz.) If you don’t have a scale, be sure to use the proper technique when filling your measuring cups.Editor’s note: Vanilla extract was inadvertently left out of the instructions when this recipe was originally published. The error has been corrected. Â
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Excellent recipe! I found the dough to be a bit tough to roll out, but after a few handlings/rollings it softened up a bit. I made thicker cookies than what the directions called for - it was easier for my 3 year old to cut them out without the dough tearing. The results were nice and a bit chewy (our first round of thinner ones were crispier and also excellent) and again easier for the 3 year old to decorate.
Excellent taste! These reminded us of shortbread. Yummy!
This is an absolutely amazing recipe for cutouts! The flavor is just outstanding. I just added the vanilla with the eggs as with most other baking recipes I've seen. And another tip that someone showed me is to roll the dough out on parchment, cut out the cookies, then lift the remaining dough from around the cutouts and bake the cookies on the parchment. That way, the cookies don't become misshapen in the transfer to the cookie sheet.
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