Basic butter cookies (Cut-Out Cookies, Stamped Cookies)【Recipe Video】
Basic butter cookies (Cut-Out Cookies, Stamped Cookies)【Recipe Video】

Hello everybody, I hope you’re having an amazing day today. Today, I’m gonna show you how to make a special dish, basic butter cookies (cut-out cookies, stamped cookies)【recipe video】. One of my favorites food recipes. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

Basic butter cookies (Cut-Out Cookies, Stamped Cookies)【Recipe Video】 is one of the most well liked of recent trending foods on earth. It is easy, it is fast, it tastes delicious. It’s appreciated by millions every day. Basic butter cookies (Cut-Out Cookies, Stamped Cookies)【Recipe Video】 is something that I have loved my entire life. They’re nice and they look fantastic.

Buttery Crispy Pastisetas Tea Cookies Tossed W/ Sugar. This recipe for basic butter cookies is so versatile. It can be scooped, rolled, sliced, pressed, or cut out with cookie cutters!

To begin with this recipe, we must prepare a few components. You can cook basic butter cookies (cut-out cookies, stamped cookies)【recipe video】 using 7 ingredients and 16 steps. Here is how you cook it.

The ingredients needed to make Basic butter cookies (Cut-Out Cookies, Stamped Cookies)【Recipe Video】:
  1. Get 100 g (3.5 oz) unsalted butter
  2. Get 75 g (8.5 Tbsp, 2.6 oz) powdered sugar
  3. Prepare 1 egg yolk
  4. Get 165 g (1 and 1/3 cups, 5.8 oz) cake flour
  5. Make ready 30 g (1 oz) almond flour
  6. Make ready 5 drops vanilla oil
  7. Make ready ※1cup=235cc(USA)

The stamps' indents hold up best in study cookie doughs that don't have leavening agents in them, so double check that the dough you've chosen won't rise too much. Roll into balls and place on pan. Place on prepared cookie sheet, continue until all our cut out. Best Shortbread Cookie Recipe, Easy Shortbread cookies, Cookie Recipe, Shortbread Recipe, Prepare for rolling.

Steps to make Basic butter cookies (Cut-Out Cookies, Stamped Cookies)【Recipe Video】:
  1. ★Recipe video★ (my You Tube channel)→https://youtu.be/MPgtAhjuut0
  2. Sift powdered sugar; set aside. Sift cake flour twice; set aside. Cream unsalted butter until soft.
  3. Add the powdered sugar in 3 parts. Mix each time until combined. Mix it with a hand mixer on low speed until it becomes white and fluffy.
  4. Scrape the batter on the inner side of the bowl and mix it.
  5. Add egg yolk. Mix it with a hand mixer on low speed until combined. Scrape the batter on the inner side of the bowl and mix it.
  6. Take the batter adhering to the hand mixer and place it in the bowl. Add vanilla oil and mix it until combined.
  7. Add almond flour. Mix it until combined while crushing lumps.
  8. Add all the flour. Mix it while cutting it, scooping sometimes. Mix it until the large lumps form. It's okay the dough seems to be powdery at this stage.
  9. Take the dough out from the bowl. Press lightly to flatten, cut in half and stack one on top of the other.
  10. Repeat it until powderiness disappears or smooth. (about 12times) When it becomes smooth, the dough won't stick to your hand.
  11. Shape it square and cut in half. Wrap each with plastic wrap. You can bake cookies for one baking tray with half of the dough. Let it sit in a fridge overnight.
  12. Next day, take the dough out of the fridge, leave it for 15-20 mins. Press it to soften. Roll it out into 5mm (0.2'') thick while coating it lightly with bread flour.
  13. Cut it with cookie cutters and press cookie stamp onto it. Take off each cookie gently not to lose it's shape and put them on a tray. It's easy to take off if you touch it through plastic wrap.
  14. Re-roll the dough scraps and cut again. Place the cookies in the freezer for 1 hour to keep the trace of the stamp.
  15. Preheat an oven to 190℃ / 374 F. Take the cookies out from the freezer and put them on a baking tray. Bake it at 170℃ / 338 F for 15-17 mins. (cookie size 4.5 cm / 1.8 inch→Bake for 15mins, cookie size 6 cm / 2.4 inch→Bake for 16-17mins)
  16. Cool them down well. Freshly baked cookies are soft but become crisp when cooled. If you put them in a closed container, they will keep crispy texture for about 3 days.

Use the stamps and cut cookies as directed - (see the note above). Take the cookies out from the freezer and put them on a baking tray. Since these cookies don't spread too much in the oven, your embossed design will look just as good coming out of the oven as it did going in. Follow the lines for easy decorating or leave the cookies as is for a quick and easy treat for the holidays. Frost and decorate cooled cookies as desired.

So that’s going to wrap this up with this special food basic butter cookies (cut-out cookies, stamped cookies)【recipe video】 recipe. Thank you very much for reading. I am sure you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!