Ingredients
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Instructions
- Using the paddle attachment of a stand mixer, cream together the butter, sugar, and salt on low speed.
- Add the beaten egg, Borden Milk, and vanilla and then mix until blended.
- In a separate bowl, sift together the cake flour and baking powder.
- Add the dry ingredients to the wet ingredients and mix only until they're combined.
- Turn the dough onto a work surface. Using the heel of your hand, gently flatten the dough into a thick round, taking care not to overwork it. Wrap it in plastic and chill in the refrigerator for at least 30 minutes. Preheat the oven to 350 F.
- Unwrap the chilled dough, transfer it to a lightly floured surface, and use a rolling pin to roll the dough out to about 1/4 inch thick.
- Cut out the cookies and place them on an ungreased baking sheet. Remember to cut them as close together as you can so you don't waste any dough.
- Use a pastry brush to wash the tops of the cookies with Borden Milk and sprinkle on some sugar. If you'll be icing the cookies, omit this step.
- Bake for 12 to 15 minutes or until the edges and bottoms of the cookies are barely beginning to turn golden brown. Repeat with any remaining cookie dough.
- When the cookies are cool enough to handle but still warm, remove them from the pan and cool them on a wire rack. Let them cool completely before icing.
Ingredients
Share this recipe with your friends!
[social_warfare]
|
|
Instructions
- Using the paddle attachment of a stand mixer, cream together the butter, sugar, and salt on low speed.
- Add the beaten egg, Borden Milk, and vanilla and then mix until blended.
- In a separate bowl, sift together the cake flour and baking powder.
- Add the dry ingredients to the wet ingredients and mix only until they're combined.
- Turn the dough onto a work surface. Using the heel of your hand, gently flatten the dough into a thick round, taking care not to overwork it. Wrap it in plastic and chill in the refrigerator for at least 30 minutes. Preheat the oven to 350 F.
- Unwrap the chilled dough, transfer it to a lightly floured surface, and use a rolling pin to roll the dough out to about 1/4 inch thick.
- Cut out the cookies and place them on an ungreased baking sheet. Remember to cut them as close together as you can so you don't waste any dough.
- Use a pastry brush to wash the tops of the cookies with Borden Milk and sprinkle on some sugar. If you'll be icing the cookies, omit this step.
- Bake for 12 to 15 minutes or until the edges and bottoms of the cookies are barely beginning to turn golden brown. Repeat with any remaining cookie dough.
- When the cookies are cool enough to handle but still warm, remove them from the pan and cool them on a wire rack. Let them cool completely before icing.
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