A light buttery cookie dough that makes five different kinds of cookies
Course Cookies
Ingredients
750gramsroom temperature softened unsalted butter6 and 2/3 sticks of butter
300gramspowdered sugar2 and 1/2 cups
3XLegg whites
900gramsall purpose flour6 and 1/2 cups
1/4tspsalt
1TBSvanilla 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.