BIG BIG BATCH BUTTER COOKIES
3 1/4 pounds butter
2 1/4 pounds sugar
3 cups heavy cream
2 1/4 pounds all purpose flour
1 tablespoon salt (or more, to taste)
2 1/4 pounds cake flour
6 tablespoons baking powder
1/4 cup vanilla (or more, to taste)
lemon or orange flavoring (to taste)
Beat together butter and sugar until light and fluffy. Gradually add cream
mixed with vanilla.
Stir together dry ingredients until well mixed. Add to butter mixture. To
avoid tough cookies, mix for as little time as possible after the flour has
been
added.
Grated lemon or orange rind or extracts or pure orange or lemon oils can be
added; taste and adjust amounts until dough is well flavored adding more
flavorings
and/or salt as needed. Chopped nuts can be added to dough or sprinkled over
the top before baking. Adjust dry dough by adding more cream; damp dough by
adding more cake flour. Drop cookies can be made by adding more cream;
cut-out cookies may require more flour than cookies rolled into a ball and
pressed
onto sheet (roll in confectioners sugar after baking). Cookies may be
decorated before or after baking.
Refrigerate for 2 hours.
Form cookies and arrange on parchment-lined baking sheet leaving 1-inch
between cookies to allow for spreading.
Bake in a preheated 375°F oven for 8-12 minutes, depending upon size of
cookies.
Yield: About 175.
Cookies may be crumbled in a food processor after baking and mixed with
melted butter and optionally ground nuts, flavored with cinnamon or ginger
and
pressed into the bottom of a pie tin to make a no-bake pie crust. Dough may
be wrapped up well in small batches and frozen before baking. Cookies may be
frozen after being baked.
3 1/4 pounds butter
2 1/4 pounds sugar
3 cups heavy cream
2 1/4 pounds all purpose flour
1 tablespoon salt (or more, to taste)
2 1/4 pounds cake flour
6 tablespoons baking powder
1/4 cup vanilla (or more, to taste)
lemon or orange flavoring (to taste)
Beat together butter and sugar until light and fluffy. Gradually add cream
mixed with vanilla.
Stir together dry ingredients until well mixed. Add to butter mixture. To
avoid tough cookies, mix for as little time as possible after the flour has
been
added.
Grated lemon or orange rind or extracts or pure orange or lemon oils can be
added; taste and adjust amounts until dough is well flavored adding more
flavorings
and/or salt as needed. Chopped nuts can be added to dough or sprinkled over
the top before baking. Adjust dry dough by adding more cream; damp dough by
adding more cake flour. Drop cookies can be made by adding more cream;
cut-out cookies may require more flour than cookies rolled into a ball and
pressed
onto sheet (roll in confectioners sugar after baking). Cookies may be
decorated before or after baking.
Refrigerate for 2 hours.
Form cookies and arrange on parchment-lined baking sheet leaving 1-inch
between cookies to allow for spreading.
Bake in a preheated 375°F oven for 8-12 minutes, depending upon size of
cookies.
Yield: About 175.
Cookies may be crumbled in a food processor after baking and mixed with
melted butter and optionally ground nuts, flavored with cinnamon or ginger
and
pressed into the bottom of a pie tin to make a no-bake pie crust. Dough may
be wrapped up well in small batches and frozen before baking. Cookies may be
frozen after being baked.
