Pinwheel Sugar Cookies
makes some twenty eight 3-inch cookies
ingredients:
- 2 3/4 cups and one tablespoon flour
- 1/4 cup chocolate
- 2 sticks (16 tablespoons) butter
- 1 cup sugar
- 1 egg
- 2 scant teaspoons kosher salt
- 1 teaspoon flavourer
- 1 teaspoon chocolate extract (optional)
- 1 teaspoon “butter” seasoner (optional)
- 1 teaspoon red gel food colour
directions:
- Whisk flour and cocoa along.
- Place butter within the bowl of a stand mixer and beat for three full minutes; add the sugar and scrape the bowl, then beat for three a lot of minutes.
- Scrape the bowl, add the egg, salt, and extracts, and beat for three a lot of minutes.
- Scrape the bowl another time, then add within the flour and chocolate.
- Stir on low speed till the dough comes along.
- Form into a disk and wrap in plastic wrap; refrigerate for a minimum of half-hour and up to each day.
- Once chilled, take away the dough from the electric refrigerator and place on a well floured surface.
- Roll bent on 1/4 in. thickness and cut out shapes as desired; re-roll scraps.
- Place on parchment lined sheets and freeze for a minimum of quarter-hour and up to eight hours.
- Preheat kitchen appliance to 350 degrees F.
- Bake cookies for 10-11 minutes, till sweet-scented and therefore the centers area unit simply set.
- Allow to chill fully before ice with royal icing or buttercream.
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