Wow! Definely trying these! Thank you 71 yrs old and love baking and these are amazing how you did technique ty you made a happier baker out me! Oh hey yay! Merry Christmas and oh how the New Year will be YUMMYLIOUS
Well, I added a T of almond milk and, since I am out of Almond extract, used peppermint extract. I didn't use a food processor, I used my stand mixer for all the wet. And I used my Magic Bullet to grind down the sugar! Worked perfectly. The idea of rolling between parchment paper is smart. It's chilling now. Thanks. Merry Christmas.
Ich liebe die Methoden und Vorschläge, die Sie dabei machen. Es ist viel einfacher, Ihre hervorragenden Techniken nachzuahmen, wenn Sie sie erst einmal auf Video gesehen haben! Vielen Dank für deine fröhliche Backinspiration!
I'll have to give this recipe a try. I used to have a home-based cookie business and I found my go-to recipe on the Wilton cake forum; it's called simply "Melissa's Sugar Cookies." It's very similar to this recipe, but it has no leaveners of any kind, so the edges stay sharp and there is no puffing. It also has an extra 1/4-1/2 cup of flour, so the cookies are more like a shortbread - not very sweet, so when they're decorated with colored sugars, glaze, frosting, or royal icing, the sweetness level is just right. But the best part of that recipe was that the dough requires zero chilling; you can roll out the dough, cut the cookies, and bake them right after making the dough. The recipe didn't call for almond extract, but I always added about 1/4 teaspoon because it just adds a complexity of flavor beyond plain vanilla. I will say that about 5 years after I left the baking biz, I got a call from someone who'd had one of my cookies. She'd kept the wrapper for years and told me it was one of the best cookies she'd ever had. (Even though I was no longer in the business, I wanted to bake her a dozen cookies just for her kind words.) But I'm intrigued by ATK's recipe even though I don't want to have to chill the dough.
An exceptional recipe for small batch sugar cookie cutouts. I’ve been making these since the first airing of this video on PBS, and they are ALWAYS easy to roll out, cut, bake, and decorate! And…the best part…they are tender and delicious!
This is exactly what I wanted to know. I really like Julia because she asks all the questions I would ask, and she's cut-the-fluff and get-the-job-done person. I do always wonder, however, how they always have perfect baking pans with no burned-on specks of grease. 😀
I made these sugar cookies and decorated them based on this recipe, delicious! Not overly sweet, just right. I did my best with the decorating, the "flooding" technique was on point! My cookie decorating doesn't hold up to Dan Souza's that is for sure!
Thank you for the beautiful detailed information of the how to's in making each and every recipe. Watching you assemble each recipe is the encouragement I need to try your recipe. It just being printed in a book doesn't do it for me. I need Each step. And watch/see you do it. Then I will try it. I never had someone teach me how to do this. Thank you. This is the best way to learn for me. Thank you, Well done.
Hello there. You never fail to interest me. I remember my Saturday mornings and PBS. Also my sister use to receive a magazine that we made recipes from.... Thank you for encouraging me to grow
I love the methods and suggestions you make along the way. It is so much easier to duplicate your excellent techniques once seeing them on video! Thanks for your joyous baking inspiration!
Can be re rolled? This was music to my ears and a dream come true. I made these and was amazed at the food processor method and simple parchment paper roll out. Merry Christmas to my friends at ATK.
I made these cookies today and they are incredible. The method is foolproof!! I have always avoided cutout sugar cookies in the past - the dough would be rock hard and then stick to the board and rolling pin. I would add more flour and have a tough, ugly cookie. But not anymore with this magical recipe! (I did the recipe exactly.)
I used to have the perfect iced sugar cookie recipe, but I lost it somehow and could never duplicate it. This seems like a winner to replace it for holiday cookies.
Made these just as the recipe described. I might have rolled them a little too thin cause the slightly thicker ones were more delicious. Perfect cookie to cut, decorate and eat.
I LOVE your recipes; they are always terrific. And for Christmas a couple of years ago I was gifted: THE PERFECT COOKIE! Love the recipes in that book.
This just changed the game for myself and how I teach my daughters. I’m going to seem like such a pro! Thanks, guys! I’ll credit you after I soak up all of their admiration.
Finally a sugar cookie that sounds delicious. I’ve tried for years to find/create a sugar cookie I liked...this may be it!!! Anxious to try it!!! Thank you!!!
Recipe is behind a paywall. Here are my typed notes on ingredient amounts. You’re on your own for steps. Wet: 1 lg egg 1 tsp vanilla extract ¾ tsp salt ¼ tsp almond extract Dry: 2 ½ c all purpose flour ¼ tsp baking powder ¼ tsp baking soda Plasticized butter: 1 c granulated sugar, processed into superfine sugar 16 Tbsp cold unsalted butter, cut in ½ inch pieces Royal icing: 2 ⅔ c confectioners sugar 2 lg egg whites ½ tsp vanilla extract (or colorless vanilla flavoring if you need white, or use white food coloring) ⅛ tsp salt My note: 1 cup granulated sugar weighs 200 g while 1 cup superfine/bakers/castor sugar weighs 225 g. So if you want to be precise substitute superfine (aka bakers or castor) by weight instead of by volume. I don’t think it will make a significant difference in this recipe but just note different grinds of sugar can affect substitution. Measuring by weight in baking is always more accurate and can sometimes make a big difference in baking success. No idea what method they used for measuring the flour (spoon, fluff, sift or just scoop) and the method used can significantly affect measurement. If they don’t state egg size, assume large (50g). If they don’t state whether the butter is salted or unsalted, assume unsalted especially if salt is added in the recipe. If they say “vanilla” assume vanilla extract, especially when baking or the vanilla is a “key player” as Alton Brown would say. Their royal icing recipe is pretty traditional but I’ve seen some better, including better instructions on getting the right consistencies for outlining and flooding. A quick search of RUclips will get you some better Royal icing recipes and instructions imo. Edited to add steps: Whisk together “wet ingredients” and set aside. Whisk together “dry ingredients” and set aside. Put granulated sugar into a food processor and process 30 seconds to make superfine sugar. Skip this step if using baker’s/caster/superfine sugar instead of granulated. Add cold butter pieces to sugar in food processor all at once and process until sugar is incorporated, about 30 seconds. (This is plasticized butter.) Add wet ingredients to plasticized butter in food processor. Process for 10 seconds. Pour in the dry ingredients all at once and process for 30 seconds or until the dough looks homogeneous but crumbly. Knead about 10 seconds to bring together into a ball. Divide dough, flatten into a rough oval then roll out each half between pieces of parchment paper to a thickness of ⅛”. Chill for 1.5 hours before cutting out. Cut out cookies and transfer them to a parchment lined cookie sheet. Bake at 300°F for 14-17 minutes. Rest for 5 minutes before transferring them to a rack to cool completely. Royal icing 2 ⅔ c confectioners sugar 2 lg egg whites ½ tsp vanilla extract ⅛ tsp salt Use 2 teaspoons of meringue powder and 2 tablespoons water to substitute for EACH egg white if you prefer not to use raw eggs.
I've found that if I grind regular sugar in a coffee or spice grinder for smaller crystals it works very well. Or a bit more grinding for powdered sugar.
You can also dip the cookie tops in the flooding consistency icing instead of doing the two steps. Pipe the thicker icing on the dried icing for designs that sit on top.
To all the commenters bitchin' about having to subscribe to get the recipe -- just take notes! All the info is in the video. Have any of you picked up copies of Cook's Illustrated or Cook's Country? Have you noticed there is NO ADVERTISING!! That's how the shows can do food reviews and equipment tests without bias. They don't have advertisers breathing down their necks. ATK makes its money on the magazine subscriptions and memberships. Support them if you can!
@@jcm4923 You obviously don't watch a lot of PBS, otherwise you'd know our "tax dollars" barely fund PBS -- or haven't you seen a pledge drive lately? Viewers support PBS. All PBS shows depend on donors and supporters for funding. Or do you think research, scripts, camera tech, cast, supplies, editors, and broadcasts are free? So, you want "free" recipes? Get a pencil and paper and take notes. Or is that small effort beyond you?
@@hecate235 according to their own website, half of their funding is from the government, to the tune of half a billion dollars...is that enough to cover a sugar cookie recipe, which is FREE on EVERY OTHER YOU TUBE CHANNEL? If they printed the recipe as a courtesy to their viewers like they do on EVERY OTHER YOU TUBE CHANNEL, would their walls come tumbling down? Or maybe they could be gracious enough to say, "For this and all our recipes go to our website to obtain a paid membership to our channel..."
Luv it, made sugar cookies this Dec. morn & I did too many things by hand, as I used the CHsugar bag recipe. Greatly appreciated your tips on using my blender more efficiently for mixing. Next time, I'll add 1/8 tsp. of almond extract for sure. I used a colored sugar topping prior to baking, & they came out great (no burning).
Like the all white decorations. I have a sugar cookies recipe that is wonderful. It uses lemon peel. Just the kind you are talking about, crispy soft easy to decorate.
If they don't come out soft...try using less flour. He says 2.5 cups of flour...but doesn't tell us how much in grams. And that is where most go wrong...by using more flour than needed.
This is a good recipe but I don't have a processor, so I guess I'll have to stick to my regular recipe, which I like. I'm glad I have this alternative now.
In Australia we use castor sugar to cream with butter. USA doesn't have it, from mem. It is slightly more refined than regular sugar but not icing sugar/powder sugar.
Those cookies does look great and I can only imagine how delicious they are to eat. I would love to be there helping you all eat them, but instead I will be looking forward to making some myself one day.
Fabulous! Was curious if making the superfine sugar from the granulated actually increases the volume? Do you remeasure? Like with sifting flour. I remembered flour after sifting.
I made two batches of these because I do not own a stand mixer, follow his instructions on the timing ( I used the stopwatch on my phone) I had to add a little more flour once I turned it out to make it less sticky. The only thing I noticed is that the cookies did spread even though I chilled the dough for 1.5 hours so my spiders and pumpkin cookies looked a little odd. The cookies were delicious, though. Better to stick to cookie cutters that do not have much detail.
Oh looks great, but what could I use instead of food processor? Good mixer,blender,I do even have a ninja mixer?? Thanks I don't know if I would use a processor if I go out and buy 😊
There is an alternative to wax-paper and parchment paper for preventing tortilla dough from sticking to a tortilla press. I imagine that a similar technique could be applied to prevent cookie dough from adhering to the cutting board. I have a friend who cuts disposable plastic bags into almost-perfect flat circles (much nicer than the original bags). It is a bit like pushing a cloth napkin through a wooden napkin ring and cutting parallel to the napkin ring with scissors. My friend does not use a napkin ring, she uses only her hands and some scissors and the bags. The disposable plastic grocery bags can be re-used in an environmentally friendly way by cutting them into very flat almost perfect circles. Then the plastic grocery bag circle is placed above the cutting board and dough is made flat. The plastic grocery bag peels off of the dough easily and the dough does not stick to the wooden cutting board ("wooden tablet" or "tabla de Madera" in the language from her childhood.
Use a pastry blender to cut in butter and sugar. Using a fork will take longer, but will work. Once creamed together you can use your stand mixer to mix egg & extracts. When you add flour mixture...only do for a brief moment and finish incorporating with a spatula. Then put on a mat to knead a bit. This recipe is focusing on using cold butter, super fine sugar, and rolling out prior to chill and rest. Be sure to let it rest for the flavors to develop before baking. You can make the cookies thicker than the 1/8 he's doing...just stay by your oven to not over bake. Best to have an oven thermometer. Happy baking!
How long will the cookies last in a container for instance? If somebody could answer my question, I would appreciate it very much! I would like to prepare some cookies in advance for my baby shower :)
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Wow! Definely trying these! Thank you 71 yrs old and love baking and these are amazing how you did technique ty you made a happier baker out me! Oh hey yay! Merry Christmas and oh how the New Year will be YUMMYLIOUS
Well, I added a T of almond milk and, since I am out of Almond extract, used peppermint extract. I didn't use a food processor, I used my stand mixer for all the wet. And I used my Magic Bullet to grind down the sugar! Worked perfectly. The idea of rolling between parchment paper is smart. It's chilling now. Thanks. Merry Christmas.
Ich liebe die Methoden und Vorschläge, die Sie dabei machen. Es ist viel einfacher, Ihre hervorragenden Techniken nachzuahmen, wenn Sie sie erst einmal auf Video gesehen haben! Vielen Dank für deine fröhliche Backinspiration!
It’s so lovely watching ATK videos and trying to reproduce them at home. You guys and ladies make cooking look so easy.
I'll have to give this recipe a try. I used to have a home-based cookie business and I found my go-to recipe on the Wilton cake forum; it's called simply "Melissa's Sugar Cookies." It's very similar to this recipe, but it has no leaveners of any kind, so the edges stay sharp and there is no puffing. It also has an extra 1/4-1/2 cup of flour, so the cookies are more like a shortbread - not very sweet, so when they're decorated with colored sugars, glaze, frosting, or royal icing, the sweetness level is just right. But the best part of that recipe was that the dough requires zero chilling; you can roll out the dough, cut the cookies, and bake them right after making the dough. The recipe didn't call for almond extract, but I always added about 1/4 teaspoon because it just adds a complexity of flavor beyond plain vanilla. I will say that about 5 years after I left the baking biz, I got a call from someone who'd had one of my cookies. She'd kept the wrapper for years and told me it was one of the best cookies she'd ever had. (Even though I was no longer in the business, I wanted to bake her a dozen cookies just for her kind words.) But I'm intrigued by ATK's recipe even though I don't want to have to chill the dough.
You just wanted to post your own personal favorite recipe lol
An exceptional recipe for small batch sugar cookie cutouts. I’ve been making these since the first airing of this video on PBS, and they are ALWAYS easy to roll out, cut, bake, and decorate! And…the best part…they are tender and delicious!
This is exactly what I wanted to know. I really like Julia because she asks all the questions I would ask, and she's cut-the-fluff and get-the-job-done person. I do always wonder, however, how they always have perfect baking pans with no burned-on specks of grease. 😀
They have a video showing how they clean their baking/cookie sheets. I’ll try to find & link it.
I made these sugar cookies and decorated them based on this recipe, delicious! Not overly sweet, just right. I did my best with the decorating, the "flooding" technique was on point! My cookie decorating doesn't hold up to Dan Souza's that is for sure!
Thank you for the beautiful detailed information of the how to's in making each and every recipe. Watching you assemble each recipe is the encouragement I need to try your recipe. It just being printed in a book doesn't do it for me. I need Each step. And watch/see you do it. Then I will try it. I never had someone teach me how to do this. Thank you. This is the best way to learn for me. Thank you, Well done.
Hello there. You never fail to interest me. I remember my Saturday mornings and PBS. Also my sister use to receive a magazine that we made recipes from.... Thank you for encouraging me to grow
Tried this recipe for the first time and #1, I love it, and #2, I’ve been getting tons of compliments! Thank you!
Did the cookies come out soft? I just tried another recipe it was hard as a rock, it was horrible
I love the methods and suggestions you make along the way. It is so much easier to duplicate your excellent techniques once seeing them on video! Thanks for your joyous baking inspiration!
I baked these off last night & they are perfect! They kept their shape & tasted very buttery! This recipe is genius! Thank you & Merry Christmas! 🎄
This the BEST RECIPE - awesome buttery cookies that everyone will love
Can be re rolled? This was music to my ears and a dream come true. I made these and was amazed at the food processor method and simple parchment paper roll out. Merry Christmas to my friends at ATK.
We love Dan
Hope you all have a Merry Christmas and more great recipes in the new year!
These were pretty good! definitely take them out even if they look not quite done.
I made these cookies today and they are incredible. The method is foolproof!!
I have always avoided cutout sugar cookies in the past - the dough would be rock hard and then stick to the board and rolling pin. I would add more flour and have a tough, ugly cookie. But not anymore with this magical recipe! (I did the recipe exactly.)
Would you be willing to share the recipe? I'm not able to access it on their website.
Can you tell me how many cookies one batch makes? Thank you!!
@@pennyf9886 I can send this sugar cookie recipe to your email address if you'd like to give me your email address. Judy
@@xeniadrobot2535 Hard to answer as it depends on the size of your shape cutters.
@@judymorgan319 thank you so much!
Like the food processor idea. Looks so easy. Will try making these.
This looks like the perfect Christmas cookie recipe. I love the idea of making the granulated sugar into superfine in the food processor.
I used to have the perfect iced sugar cookie recipe, but I lost it somehow and could never duplicate it. This seems like a winner to replace it for holiday cookies.
So yummy thanks to sharing God bless you all
I was trying to come up with a sweet sugar cookie joke, but in the end I just *crumbled!*
😂 LOL
Boo! Hiss! 🤣
😅
That was so "sweet" of you!!
OMG! That's hilarious!😂
The holiday sugar cookie looks easy to do. Thank you!
Made these just as the recipe described. I might have rolled them a little too thin cause the slightly thicker ones were more delicious. Perfect cookie to cut, decorate and eat.
I LOVE your recipes; they are always terrific. And for Christmas a couple of years ago I was gifted: THE PERFECT COOKIE! Love the recipes in that book.
This just changed the game for myself and how I teach my daughters. I’m going to seem like such a pro! Thanks, guys! I’ll credit you after I soak up all of their admiration.
Looks delicious! Love your channel! Merry Christmas to all at ATK!
They all look so cute my friend. TFS. Stay connected 🙂
Finally a sugar cookie that sounds delicious. I’ve tried for years to find/create a sugar cookie I liked...this may be it!!! Anxious to try it!!! Thank you!!!
I finally made these cookies and they came out really good/delicious.
Cookies look sooo good
I use powdered sugar and mine come out flat and delicious. I also use cream of tartar in addition to baking soda.
Recipe is behind a paywall. Here are my typed notes on ingredient amounts. You’re on your own for steps.
Wet:
1 lg egg
1 tsp vanilla extract
¾ tsp salt
¼ tsp almond extract
Dry:
2 ½ c all purpose flour
¼ tsp baking powder
¼ tsp baking soda
Plasticized butter:
1 c granulated sugar, processed into superfine sugar
16 Tbsp cold unsalted butter, cut in ½ inch pieces
Royal icing:
2 ⅔ c confectioners sugar
2 lg egg whites
½ tsp vanilla extract (or colorless vanilla flavoring if you need white, or use white food coloring)
⅛ tsp salt
My note: 1 cup granulated sugar weighs 200 g while 1 cup superfine/bakers/castor sugar weighs 225 g. So if you want to be precise substitute superfine (aka bakers or castor) by weight instead of by volume. I don’t think it will make a significant difference in this recipe but just note different grinds of sugar can affect substitution. Measuring by weight in baking is always more accurate and can sometimes make a big difference in baking success. No idea what method they used for measuring the flour (spoon, fluff, sift or just scoop) and the method used can significantly affect measurement.
If they don’t state egg size, assume large (50g). If they don’t state whether the butter is salted or unsalted, assume unsalted especially if salt is added in the recipe. If they say “vanilla” assume vanilla extract, especially when baking or the vanilla is a “key player” as Alton Brown would say.
Their royal icing recipe is pretty traditional but I’ve seen some better, including better instructions on getting the right consistencies for outlining and flooding. A quick search of RUclips will get you some better Royal icing recipes and instructions imo.
Edited to add steps:
Whisk together “wet ingredients” and set aside.
Whisk together “dry ingredients” and set aside.
Put granulated sugar into a food processor and process 30 seconds to make superfine sugar. Skip this step if using baker’s/caster/superfine sugar instead of granulated.
Add cold butter pieces to sugar in food processor all at once and process until sugar is incorporated, about 30 seconds. (This is plasticized butter.)
Add wet ingredients to plasticized butter in food processor. Process for 10 seconds.
Pour in the dry ingredients all at once and process for 30 seconds or until the dough looks homogeneous but crumbly.
Knead about 10 seconds to bring together into a ball. Divide dough, flatten into a rough oval then roll out each half between pieces of parchment paper to a thickness of ⅛”.
Chill for 1.5 hours before cutting out.
Cut out cookies and transfer them to a parchment lined cookie sheet.
Bake at 300°F for 14-17 minutes.
Rest for 5 minutes before transferring them to a rack to cool completely.
Royal icing
2 ⅔ c confectioners sugar
2 lg egg whites
½ tsp vanilla extract
⅛ tsp salt
Use 2 teaspoons of meringue powder and 2 tablespoons water to substitute for EACH egg white if you prefer not to use raw eggs.
Thank you Kirsten!
@Marcella Manker does meringue powder go "bad" ? I have some from 2 years ago when I went on a decorating marathon
Thank you!
I've found that if I grind regular sugar in a coffee or spice grinder for smaller crystals it works very well. Or a bit more grinding for powdered sugar.
Thank you SO MUCH
You can also dip the cookie tops in the flooding consistency icing instead of doing the two steps. Pipe the thicker icing on the dried icing for designs that sit on top.
To all the commenters bitchin' about having to subscribe to get the recipe -- just take notes! All the info is in the video.
Have any of you picked up copies of Cook's Illustrated or Cook's Country? Have you noticed there is NO ADVERTISING!! That's how the shows can do food reviews and equipment tests without bias. They don't have advertisers breathing down their necks. ATK makes its money on the magazine subscriptions and memberships. Support them if you can!
But it's on PBS...supported by our tax dollar...they are stingy, face it. The recipes should be free, like on every other you tube channel
No advertising? Just watch PBS...cook ware....stoves....viking tours...looks like advertising to me
@@jcm4923 Learn to read. I said the magazines do not take advertising. Where do you think the recipes come from?
@@jcm4923 You obviously don't watch a lot of PBS, otherwise you'd know our "tax dollars" barely fund PBS -- or haven't you seen a pledge drive lately? Viewers support PBS. All PBS shows depend on donors and supporters for funding. Or do you think research, scripts, camera tech, cast, supplies, editors, and broadcasts are free?
So, you want "free" recipes? Get a pencil and paper and take notes. Or is that small effort beyond you?
@@hecate235 according to their own website, half of their funding is from the government, to the tune of half a billion dollars...is that enough to cover a sugar cookie recipe, which is FREE on EVERY OTHER YOU TUBE CHANNEL? If they printed the recipe as a courtesy to their viewers like they do on EVERY OTHER YOU TUBE CHANNEL, would their walls come tumbling down? Or maybe they could be gracious enough to say, "For this and all our recipes go to our website to obtain a paid membership to our channel..."
Ah ha....now I know how my aunt made her cookies....this was so insightful...
GREAT SERVICE RECIPES COOKIES GREAT RECIPE SERVICE 😀
These would be so cute for Mother's Day as well,will be saving this for the holidays❣️Thank you💕
Yep and don't forget Easter 😉
What a great cookie recipe. I don’t care for almond extract, but this gave it just enough without overpowering the recipe.
tip: Spray the cookies lightly with water before adding sugar decorations, which will "glue" them to the cookie so they don't slide off.
Thank you for the "flooding" recipe!!!!
The tempo of that video was perfect. Dan is a real pro.
Very nice ...thank you
Hello. Thanks for the lesson
I made these last night, they are fabulous! Now I have to finish decorating, I did type the recipe from watching the video
What is leavener?
@@kelliemendez9072 baking soda, and baking powder
I've been try cookie redipes and finally I have it. Thank you
The sugar cookie recipe looks great!
Thank you
Can't wait to try these
They are so beautiful ! Thank you for the lessons on how to make them.
Thank you so much!
can't wit to try this tonight. Thank you.
Omg best sugar cookie ever!
Score!...Thanks ATK😃
I love Dan!! Such a cutie!!! 🥰🥰
I love Dan 😍 so sweet 🥰
I’ll fight you for him lol! ☃️🎄❤️🦌
Thanks for sharing. ❤
Great thanks
I love the pure white icing with the snowflake design.
Thankyou!!!
cookie yumm yumm
Wonderful, will try doing them. It’s the first time 👍💋♥️Olga
Luv it, made sugar cookies this Dec. morn & I did too many things by hand, as I used the CHsugar bag recipe.
Greatly appreciated your tips on using my blender more efficiently for mixing.
Next time, I'll add 1/8 tsp. of almond extract for sure.
I used a colored sugar topping prior to baking, & they came out great (no burning).
Like the all white decorations. I have a sugar cookies recipe that is wonderful. It uses lemon peel. Just the kind you are talking about, crispy soft easy to decorate.
Oh my GOD! All these years I tried for these cookies the different recipes! They never came out nice! Always mediocre cookies! I'm saving this recipe!
If they don't come out soft...try using less flour. He says 2.5 cups of flour...but doesn't tell us how much in grams. And that is where most go wrong...by using more flour than needed.
I have these in the oven right now!
I just baked a batch today. They did spread a bit despite chilling before baking. Would it be an issue to leave out the leavenings?
This is a good recipe but I don't have a processor, so I guess I'll have to stick to my regular recipe, which I like. I'm glad I have this alternative now.
Just like you, Dan! 9:43
Yum
Great video!!! What food processor do you recommend???
These cookies are delicious and so easy to make. Made them with my grandkids and they were perfect. The decorating? well... but they had fun :)
In Australia we use castor sugar to cream with butter. USA doesn't have it, from mem. It is slightly more refined than regular sugar but not icing sugar/powder sugar.
You can get it at some U.S. stores. It is called super fine sugar.
@@mrsgme3027 good to know :) as I couldn't find any and was told I was looking for the non-existent.
brilliant!!!! thank you!
Aaaak -- can't find my almond extract! Do these work without it? Would another extract be good?
Awesome!
Those cookies does look great and I can only imagine how delicious they are to eat. I would love to be there helping you all eat them, but instead I will be looking forward to making some myself one day.
Love it
Can't wait to try them, been looking forever for a quick, simple, good tasty cookie. Thank you
Do you need to rechill the leftover dough for another 90 minutes after the first round of cookie cutting?
Fabulous! Was curious if making the superfine sugar from the granulated actually increases the volume? Do you remeasure? Like with sifting flour. I remembered flour after sifting.
So did you find out? How much of the fine sugar is needed?
Never got an answer on that. Oh well... @@francostacy7675
Hello love watching your show
Can i make the dough and freeze it for later use
to make icing can you use splenda that has been processed to a powder?
I made two batches of these because I do not own a stand mixer, follow his instructions on the timing ( I used the stopwatch on my phone) I had to add a little more flour once I turned it out to make it less sticky. The only thing I noticed is that the cookies did spread even though I chilled the dough for 1.5 hours so my spiders and pumpkin cookies looked a little odd. The cookies were delicious, though. Better to stick to cookie cutters that do not have much detail.
I wonder if it needed more than 90 minutes?
Oh looks great, but what could I use instead of food processor? Good mixer,blender,I do even have a ninja mixer?? Thanks I don't know if I would use a processor if I go out and buy 😊
A coffee bean grinder would be able to grind the sugar into a finer consistency!
Are there adjustments for high altitude?
Love this show! So helpful ❤️🥰
This is great!
There is an alternative to wax-paper and parchment paper for preventing tortilla dough from sticking to a tortilla press. I imagine that a similar technique could be applied to prevent cookie dough from adhering to the cutting board. I have a friend who cuts disposable plastic bags into almost-perfect flat circles (much nicer than the original bags). It is a bit like pushing a cloth napkin through a wooden napkin ring and cutting parallel to the napkin ring with scissors. My friend does not use a napkin ring, she uses only her hands and some scissors and the bags. The disposable plastic grocery bags can be re-used in an environmentally friendly way by cutting them into very flat almost perfect circles. Then the plastic grocery bag circle is placed above the cutting board and dough is made flat. The plastic grocery bag peels off of the dough easily and the dough does not stick to the wooden cutting board ("wooden tablet" or "tabla de Madera" in the language from her childhood.
I would never cook with plastic between the food and the board
I Don't have a Food Processor Can I Plastisize using myb stand mixer
Can I leave out the almond extract. Should I replace it with more vanilla extract or just leave it out all together? Nut allergies
I have nut allergies, too, so I just use imitation almond extract. It really does give it a great flavor.
Can i use mu smoothie maker to mix everything
Is there an alternate method of bringing all the ingredients together? I don’t have a food processor and use a stand mixer. Thank you for the tips.
A big spoon and an arm?
Use a pastry blender to cut in butter and sugar. Using a fork will take longer, but will work. Once creamed together you can use your stand mixer to mix egg & extracts. When you add flour mixture...only do for a brief moment and finish incorporating with a spatula. Then put on a mat to knead a bit. This recipe is focusing on using cold butter, super fine sugar, and rolling out prior to chill and rest. Be sure to let it rest for the flavors to develop before baking. You can make the cookies thicker than the 1/8 he's doing...just stay by your oven to not over bake. Best to have an oven thermometer. Happy baking!
Bro you have 4 baking oven there, you only can use 1?
Would GF Flour work on this recipe?
How long will the cookies last in a container for instance? If somebody could answer my question, I would appreciate it very much! I would like to prepare some cookies in advance for my baby shower :)
I would've added some color. The all white are very pretty but a little color is nice.