![]() ![]() Sprinkle your work surface with powdered sugar.Remember, the more flour you add the tougher your cookies will be, so don’t get carried away. If dough is still sticky, then add a small amount of flour at a time until you get a soft dough.Blend remaining flour, ½ cup at a time. ![]() Add in half of the flour ½ cup at a time.Blend a little buttermilk, vanilla and almond extract into the batter.In a bowl cream your butter and sugar together until fluffy.Keep your kitchen clean and your mind sane with these simple instructions! I am a one bowl kind of girl and loath recipes that have me mixing various ingredients into 2, 3 or even 4 bowls before adding them to the main bowl. I should mention that I am not a fan of dirtying extra bowls for no reason. How to make the BEST rolled sugar cookies? Keep your dough soft and chewy while adding a hint more sugar to the dough. When you roll cookie dough out on flour, it toughens your dough. Powdered Sugar – This is my SECRET powerhouse ingredient! Roll your cookie dough out on a bed of powdered sugar.Don’t add TOO much, but don’t add too little either! The right amount will give you an elastic dough that will roll well without sticking to your rolling pin. By adding the vanilla it helps give a warm flavor that doesn’t overwhelm the taste buds. Adding almond extract by itself tends to give a strong almond flavor to the cookies. Almond Extract – This is the second extract.This helps give a soft flavor to your cookies. Vanilla – There are two extracts in this recipe.Second, it helps keep your cookies soft! We all love soft sugar cookies that keep their shape! First, it cuts down on the sweetness of the cookie, making it so it’s not overly sweet. ![]()
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