nerogorilla.blogg.se

I prefer to freeze the cookies overnight because it gives them added moisture to keep them soft.įor extra spice, add more cloves and nutmeg to the recipe. If you run your hand across the top of your rolled dough, you can feel any bumps or slightly raised areas.Īlternatively, this dough can be rolled out between sheets of parchment paper. To roll your dough to an even thickness, roll slowly up and down and then to the sides. NOTES: To help the flour stick to your work surface, gently press your dough on the clean surface before dusting the surface with flour. Pipe or spread American crusting buttercream onto cooled cookies as desired.Keeping the dough cold will prevent spreading. Remove from pans and let cool completely on wire racks. Using a small offset spatula, quickly press edges of cookies back into shape, if necessary. Reroll and cut scraps as needed, refrigerating dough if it becomes too soft. (keep remaining dough refrigerated until ready to roll.) Using desired holiday cutters, cut dough, and place 2 inches apart on prepared pans. On a lightly floured surface, roll one-third of dough to 1⁄3- to 1⁄4-inch thickness.Line baking sheets with parchment paper or use a non-stick cookie sheet. Wrap in plastic wrap and refrigerate for at least 1 hour. Turn out dough onto a sheet of plastic wrap, and shape into a disk.Add flour mixture to butter mixture and beat at low speed until combined. In a medium bowl, whisk together flour, cinnamon, baking powder, ginger, nutmeg, and cloves.With the mixer on low speed, add egg and vanilla beat for about 30 seconds. Add sugars and beat at medium speed for 1 minute.

In the bowl of a stand mixer fitted with the paddle attachment, beat butter at medium speed for 30 seconds.2% reduced-fat milk or heavy whipping cream.1 cup (184 grams) vegetable shortening, softened.1 cup (227 grams) salted sweet cream butter, softened.