Ingredients
1 cup butter, softened
1/2 cup whipping cream
1 3/4 cups all-purpose flour
Sifted powdered sugar
Method
Sources
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RecipeNLG
dataset
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Gathered
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RecipeNLG
Gathered
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Achievable elevated desserts — laminated doughs, cakes, custards
Science-driven American baking — cookies, pies, cakes with precision
Air-insulated sheet — no burnt bottoms on delicate cookies
Assorted shapes for cookies, biscuits, pastry cutout
Large disher — bakery-size cookies, jumbo muffins, falafel
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Achievable elevated desserts — laminated doughs, cakes, custards
Science-driven American baking — cookies, pies, cakes with precision
Air-insulated sheet — no burnt bottoms on delicate cookies
Assorted shapes for cookies, biscuits, pastry cutout
Large disher — bakery-size cookies, jumbo muffins, falafel
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Cream butter in a medium mixing bowl; gradually add whipping cream, beating well. Add flour, beating until smooth (dough will be sticky). Divide dough in half; wrap in waxed paper, and chill overnight. Roll half of dough to 1/4-inch thickness on a lightly floured surface; keep remaining dough chilled. Cut dough with assorted shaped cookie cutters; dredge in powdered sugar. Place cookies on lightly greased baking sheets. Bake at 350° for 15 minutes or until lightly browned. Remove to wire racks to cool. Repeat procedure with remaining dough. Sprinkle cookies with powdered sugar.