CHRISTMAS COOKIE BOX BUTTER COOKIE DOUGH
A light buttery cookie dough that makes five different kinds of cookies
Ingredients
- 750 grams room temperature softened unsalted butter 6 and 2/3 sticks of butter
- 300 grams powdered sugar 2 and 1/2 cups
- 3 XL egg whites
- 900 grams all purpose flour 6 and 1/2 cups
- 1/4 tsp salt
- 1 TBS vanilla extract
Instructions
- In a stand mixer with a paddle attachment (or a large bowl and hand-held mixer) add the butter and whip for 30 seconds on high.
- Add the powdered sugar and mix on low gradually turning the mixer to high and beat for a few minutes or until the butter is light and fluffy.
- Add the egg white a little at a time and mix to incorporate each time. Beat the mixture well.
- Add the salt to the flour. Mix in the flour about a cup at a time to the butter mixture. Start at the lowest speed and then mix on medium-high. Repeat until all the flour is incorporated into the dough.
- Don't be afraid to really mix this dough. It has so much butter in it that you won't develop the glutens in the flour.
- Add the vanilla and mix to incorporate it.
Notes
This is a light butter cookie dough. Use a cookie press to make cookies or an open star tip (I use #828) and a pastry bag to pipe pretty squiggles.
Bake at 340° for about 12 minutes. Cool completely on a wire rack.
Store at room temperature in an airtight container.
Store at room temperature in an airtight container.