Slice and bake sugar cookie recipes9/27/2023 ![]() ![]() Store in tightly covered container at room temperature up to 3 days. Cool 5 minutes on baking sheet, then transfer to wire rack to cool completely. Bake one sheet at a time until cookie edges and bottoms are light brown, about 18 minutes. Press nut half into each cookie before baking, if desired. Place 1 inch apart on prepared baking sheets. Use large sharp knife to cut each log into 1/4-inch-thick rounds. Sprinkle the 1/3 cup sugar on strip of wax paper then roll each log back and forth in sugar to coat lightly. Use pastry brush to brush each log with egg white. In small bowl, use fork to beat egg white until foamy, about 30 seconds. Line two baking sheets with parchment paper. (Defrost in the refrigerator before slicing and baking.) Or freeze, wrapped securely, for up to 1 month. Refrigerate about 1 hour until cold and firm, or overnight. Divide dough into 2 pieces form each into a log about 7 1/2 inches long and 1 1/2 inches in diameter. Add flour mixture, mixing on low speed just until flour is incorporated and soft, smooth dough forms. In large bowl beat Kerrygold Pure Irish Butter and sugar until lightened in color and fluffy, using an electric mixer on medium speed, about 2 minutes. ![]() This recipe would be difficult to make by hand with a whisk.Sift flour, baking powder and salt into medium bowl and set aside.
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