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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:


  1. Whisk flour and cocoa along.
  2. 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.
  3. Scrape the bowl, add the egg, salt, and extracts, and beat for three a lot of minutes.
  4. Scrape the bowl another time, then add within the flour and chocolate.
  5. Stir on low speed till the dough comes along.
  6. Form into a disk and wrap in plastic wrap; refrigerate for a minimum of half-hour and up to each day.
  7. Once chilled, take away the dough from the electric refrigerator and place on a well floured surface.
  8. Roll bent on 1/4 in. thickness and cut out shapes as desired; re-roll scraps.
  9. Place on parchment lined sheets and freeze for a minimum of quarter-hour and up to eight hours.
  10. Preheat kitchen appliance to 350 degrees F.
  11. Bake cookies for 10-11 minutes, till sweet-scented and therefore the centers area unit simply set.
  12. Allow to chill fully before ice with royal icing or buttercream.

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