Basic Cookie Dough

Basic Cookie Dough

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  • Prep Time


  • Total Time


  • Servings



  • 2½ Cups All Purpose Flour

  • ½ tsp Baking Powder

  • 1 Cup Lightly Salted Butter or margarine, at room temperature

  • ⅔ Cup Granulated Sugar

  • Yolks of 2 large eggs

  • 1 tsp Vanilla Extract


Mix flour and baking powder. In a large bowl beat butter and sugar with an electric mixer at medium speed. when light and fluffy, beat in yolks and vanilla. When well blended, reduce speed to low and gradually beat in flour mixture. Dough will be soft. Proceed as directed in individual receipes. Makes 24 ounces or about 2 3/4 cups cookie dough. Pecan Butter Balls: Add 2 cups very finely chopped pecans. scrape dough onto a sheet of wax paper and with floured hands shape into a round about 8 inches in diameter. Wrap and chill 1 hour or longer before shaping. Heat oven to 350 degrees Lightly beat 1 egg white in a small dish. Mix 1/2 cup finely chopped pecans and 1/2 cup superfine granulated sugar on a piece of wax paper. Cut dough into 8 equal wedges. On a floured surface with floured hands gently roll each wedge of dough into a 12 inch strand; place parallel to one another. Cut dough into 1 inch lengths, cutting across all 8 at once. Shape each piece into a ball; brush with egg white and roll in nut-sugar mixture. Place 1 inch apart on ungreased baking sheet and bake 15 minutes or until lightly browned on the bottom. Remove from the oven and transfer cookies to wire racks to cool. Makes 8 dozen cookies


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