People are always asking me what my secret is and why everything I make always turns out so well. (Thank you, I so appreciate all your support)
But the real secret is in my ingredients. I NEVER SCRIMP. Nope, the butter is my baked goods is always butter. The cream is always fresh and the vanilla is REAL. I’m not going to share ALL my recipes with you but this is a cookie dough that is good on it’s own and can be used as the base for all kinds of cookies. The picture is of Black and Whites. I like them plain although they can be frosted with half chocolate, half vanilla frosting.
ULTIMATE COOKIE DOUGH
This is a basic dough that can be added to or changed up to make chocolate, caramel-pecan or black and whites. Add nuts, sprinkle with sugar crystals or glaze. Really, you can’t go wrong with it!
2 cups flour
½ tsp baking powder
½ tsp salt
¾ cup unsalted butter, at room temperature
1 cup sugar
1 large egg
½ tsp vanilla (adjust to individual taste)
Mix together dry ingredients
Beat together butter and sugar in a large bowl with an electric mixer at medium speed until pale and fluffy (3 minutes with a standing mixer, 6 with a hand mixer.
Beat in egg and vanilla
Add flour mixture in at low speed, a third at a time.
Take dough out of bowl and form (10 – 12 inches) it into a log on a sheet of plastic wrap.
Chill until firm or at least for a couple of hours.
Heat oven at 375 degrees
Take cooled log and slice ¼ inch slices until you have enough to fill two baking sheets. Place on ungreased cooking sheet about an inch apart. Cook for about seven minutes with a sheet on each oven rack. Switch baking sheets and bake another 5-7 minutes until edges are golden. Cool for a couple of minutes and then transfer to cooling racks to cool completely. Continue until all dough is used.
coarse sugar. These cookies can be kept for up to a week in an airtight container between layers of wax paper. They never seem to last that long for me but perhaps your house will be different.
Also, you can save part of the dough for up to five days chilled in the fridge or wrapped in plastic for up to a month in
Garnish with melted chocolate drizzling back and forth across the cookies or sprinkles of your freezer.
ULTIMATE CHOCOLATE COOKIE
Basic butter dough recipe but add in ½ cup dutch or best quality cocoa powder and ½ tsp baking soda to dry ingredients.
10 ½ oz bittersweet chocolate melted
Follow the instructions for the originals.
BLACK AND WHITES
Put one log of plain and one log of chocolate together and cut into circles. Bake.