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For all you who helped me with the metric conversion for the butter cookies at 22129...

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Joined: Jul 17, 2006


Posted to Thread #22226 at 4:14 am on Jun 5, 2012

THANK YOU EVERYONE!!! They make a perfectly sharp cut-out cookie with no spread or rise whatsoever...just what I needed.

Here is the original recipe, with the amounts I ultimately used in brackets:

Butter Cookies
Posted by PasticcinoMio in Cookies

250 gr. Butter (Room Temperature) [1 cup + 2 Tbl]
125 gr. (confectioner's)Sugar Powder [1-1/2 cup]
55 gr. Corn Starch [5 Tbl]
10 gr. Vanilla [2 tsp]
1 Large Egg (Room Temperature)
500 gr. All-purpose Flour [3-1/3 cups]

(NOTE from cheezz - I did most of this with my electric mixer and finished mixing with my hands. It rolls, cuts and bakes better when chilled. Also, if tinting them, they bake up a shade lighter.)

Take a big bowl and put the butter inside. Mix with a spoon until smooth. Add sugar powder, corn starch and vanilla. Mix until it gets creamy. Put the egg and mix well. Lastly add the flour and start mixing with your hand. Go on until the dough does not stick your hand. Wrap into a cling film and keep it in the fridge from 1 to 2 hours. Then it will be ready to give shape. Preheat the oven to 160 celcius [320 deg]. Bake about 25-30 minutes.

Roll the dough to 0,7-0,8 cm (abt ) to get good results. In this way, you can have them almost exactly the same size and shape after baking. If you make them thicker, they can get bigger(although not significantly), or if you make them thinner they get smaller after baking. Also make sure you roll the dough evenly.

On the left are the baked cookies - raw dough on the right:
<a href=";current=2-IMG_3906.jpg" target="_blank"><img src="" border="0" alt="Photobucket"></a>

And the finished cookie:
<a href=";current=1_IMG_1715.jpg" target="_blank"><img src="" border="0" alt="Photobucket"></a>

Inside me lives a skinny woman crying to get out, but I can usually shut her up with cookies!

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