Cookies - Butter Cut Out Classic - CI

By mariannefeldman

CLASSIC CUT-OUTS
cooksillustrated.com

used for Valentines Day Fund Raiser cookies-rolled 1/4" thick-Double recipe makes 12 large "heart w/arrow" cookies plus abt 14 small (3" across) ridged cookies, bake for 13 mins or 11 mins convection
Used Toba Garrett Cookie Glaze


Mades about 6 dozen 2-inch cookies. Published November 1, 1993.

WHY THIS RECIPE WORKS:
We wanted a holiday cookie dough recipe that could be shaped into a variety of rich and tender cookies. When we added some cornstarch, which tenderized the dough, we had our perfect butter cookie recipe.

Ingredients

• INGREDIENTS
• 2 1/2 cups unbleached all-purpose flour (11 7/8 oz KA)
• 1/4 cup cornstarch (1 1/8 oz)
• 2 teaspoons baking powder
• Pinch table salt-1/8 tsp
• 2 egg yolks
• 3 tablespoons light cream
• 1 1/2 - 2 teaspoons vanilla extract (2)
• 1 cup granulated sugar
• 12 tablespoons unsalted butter , softened
• 4 tablespoons vegetable shortening

Preparation

Step 1

INSTRUCTIONS
1. Heat oven to 350 degrees. Line 2 baking sheets with parchment or silicone paper.

2. Mix flour, cornstarch, baking powder, and salt in a medium bowl. Mix yolks, cream, and vanilla together in a measuring cup.

3. Cream sugar with butter and shortening until lightened and pasty. Beat yolk mixture into creamed butter until just combined.

4. Add dry ingredients and beat until mixture begins to clump together (about 18 to 20 seconds on lowest speed of electric mixer).

5. Turn dough out onto a lightly floured board and knead gently to shape into a soft dough.

6. Working with 1/4 of the dough at a time, roll to about 1/8-inch thick, on a well-floured work surface. Use cookie cutter of your choice to cut out shapes. Using a spatula, transfer cut-outs to prepared baking sheet, placing them about 1 inch apart. Bake at 350 degrees until golden, 10 to 12 minutes. Repeat with remaining dough. Transfer to a wire rack and cool to room temperature.

TECHNIQUE
Shaping the Cookies


1. Turnovers: After filling centers of rounds, fold them in half.


2. Crimp ends of turnovers with a fork, then turn corners up and fold them over


3. Mock Thumbprints: Make a deep indentation down the center of each log with a wooden spoon.


4. Pipe or spoon jam down the center of each baked log and cut into pieces.


5. Pinwheels: Use parchment paper to roll the superimposed rectangles of different-colored doughs into a log.


6. Slice logs and place about one inch apart on a prepared cookie sheet.


7. Linzer Cookies: Use a one-half inch cutter to cut holes in half the unbaked dough rounds.


8. Place jam in center of uncut rounds, then place holed rounds on top.


9. Petticoat Tails: Use an eight-inch-diameter fluted tart pan to cut a fluted circle.


10. With a pastry cutter or sharp knife, cut the circle into eight wedges.


11. Viennese Crescents: Roll each ball of dough into three-inch log with tapered ends.


12. Turn ends of each log down so that a crescent shape is formed.