Butter Cookies (3D Pumpkin and Ghost)
Butter Cookies (3D Pumpkin and Ghost)
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  • 2 cups (500 ml) unbleached all-purpose flour
  • 1/4 tsp (1 ml) salt
  • 1 cup (250 ml) unsalted salted butter, softened
  • 3/4 cup (180 ml) sugar
  • 1 tsp (5 ml) vanilla extract
  • 1 egg
  • Preparation
  • In a bowl, combine the flour and salt. Set aside.
  • In another bowl, cream the butter, sugar and vanilla with an electric mixer. Add the egg and beat until smooth. At low speed or with a wooden spoon, stir in the dry ingredients. Shape the dough into 2 discs. Cover in plastic wrap and refrigerate for 1 hour.
  • With the rack in the middle position, preheat oven to 350 °F (180 °C). Line two baking sheet with parchment paper or silicone mats.
  • On a lightly floured work surface, roll out one disc of dough at a time, to a1 /4 inch (5 mm) thick sheet. Cut out cookies using cookie cutters. Spread them on the prepared sheets. Reuse scrap.
  • Bake, one sheet at a time, for about 12 minutes or until lightly browned. Let cool completely.
  • Decorate with royal icing, if desired (see recipe). Allow the icing to set before stacking 3D parts. Store in an airtight container at room temperature for up to 3 weeks or freeze.
  • Description
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