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

C

cheezz

Well-known member
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

http://cakecentral.com/recipe/butter-cookies

Ingredients

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)

Instructions:

(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.

Suggestions:

Roll the dough to 0,7-0,8 cm (abt ¼”) 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:

http://i56.photobucket.com/albums/g166/Finer_Kitchens/cheezz%20-%20desserts/2-IMG_3906.jpg

And the finished cookie:

http://i56.photobucket.com/albums/g166/Finer_Kitchens/cheezz%20-%20desserts/1_IMG_1715.jpg

 
The dots are just the piped glaze - I'm always amazed that it doesn't spread out smileys/smile.gif

 
I just bought it Cheezz, thank you!

I'm going to try the "Thank You" cookies right away. I always keep several small packages of candy or homemade cookies in my front hallway to give to the UPS/FEDEX/Mail person whenever they deliver something - which is about 3 days a week because of my business. I'm going to give these a try and keep small packages in the freezer until needed.

(yes - I also bring baked goods to my doctors, pharmacy, post office, etc. I'm kinda nutty in this concern but it makes people SO happy)

Thanks again!

 
Deb, before you throw it across the room and curse my aged body...

I struggled with it for awhile when it stuck so badly, sprayed and floured it, then dug cookie dough out of it between EACH pressing until I got the hang of it.

I finally realized that you press down on the cutter first, then LIGHTLY press the center plunger for the message. It takes just the tiniest bit of pressure to imprint. Also, you need a cookie dough (like the one I used) that feels almost like play dough, wont stick to the plunger, and makes a sharp imprint. If you find a better recipe, please let me know as this one is very plain and only slightly sweet...the glaze design helped a lot with the flavor.

Oh, and post pics!!! smileys/smile.gif

 
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