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Add-ins and substitutions for embossed shortbread cookie recipe. A slight tweak in your dough can make a huge difference: Gingerbread cookies. For a spicy touch, spice up your dough by adding 1 teaspoon of cinnamon, 1/4 teaspoon of ginger, and a dash (about 1/8 teaspoon) of cloves.
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And this Joseph Joseph rolling pin is perfect for those who want to achieve flawless results every time. Made from solid beech wood, this rolling pin comes with etched measurement guidelines so you can always roll your dough to the perfect thickness. It also comes with four removable discs (1/16, 1/6, 1/4, and 3/8-inch), so you can easily.
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In a large bowl, cream together butter and sugar until smooth. Beat in eggs and vanilla. Stir in the flour, baking powder, and salt. Cover, and chill dough for at least one hour (or overnight). Preheat oven to 400 degrees. Roll out dough, using powdered sugar on the surface and rolling pin ¼ to ½ inch thick.
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This will make the dough easier to handle and roll out. Roll out. Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper or silicone baking mats. On a lightly floured surface, roll out one disk of dough to about ¼-inch thickness. Be sure to flour the surface, the top of your dough, and your rolling pin.
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Preheat oven to 375F Line baking sheets with parchment paper. Note: the dough has a tendency to stick without parchment paper. Cream together the butter, sugar, and molasses, and egg yolk until well combined. Use a stand mixer like I did, or electric beaters.
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Roll dough between sheets of parchment or waxed paper. Rather than roll dough on a floured surface, roll it between sheets of non-stick parchment or waxed paper. Adding extra flour to the dough while rolling can make cookies tough. And cutout cookies release easily from paper when you move them to the baking sheet, preserving their shape.
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The key to making neat, precise sugar cookies is to first make sure your cookie dough is rolled out uniformly, and to do that you need the Joseph Joseph adjustable rolling pin. And at just $20 it.
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Instructions. First, let's make the cookie dough. Combine butter and brown sugar using an electric mixer until it reaches a fluffy consistency. Beat in egg, vanilla, and almond extract. In a separate bowl, combine flour, baking powder, and salt. Add flour mixture ½ cup at a time. Blend these ingredients thoroughly.
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Relatively heavy in weight, as the wood also gives the rolling pin a nice weight to help evenly roll out the dough. If you're rolling out chilled dough, having this weight is crucial. Long to allow to roll out wide sheets of sugar cookie dough. Adjustable rings to allow for different thicknesses. I most often roll my sugar cookies at ⅜.
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The thinner the cookie, the less it will spread and puff up when baked. 5. Dust embossed rolling pin with flour. Before using the embossed rolling pin, dust the embossed rolling pin generously with flour to coat the grooves of the patterned pin. Knock the pin against your hand to dust out any loose flour. 6.
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Wet ingredients - unsalted butter, sugar, egg, egg yolk, vanilla extract. Optional decorations - jimmies, nonpareils, sprinkles, colored sugar, etc. Whisk the flour, salt, and baking powder together. Beat the butter until smooth. Still beating, add the sugar. Add the egg and the yolk and the vanilla.
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On a lightly floured surface, roll out. one of the pastry halves with you a rolling pin (not the embossed. pin) to around 1cm/10mm thick. Roll over the dough with the embossed. rolling pin once. Use cookie cutters to cut the cookies. into shapes. Bake cookies at 200C // 392F for 7-8. minutes.
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Instructions. Preheat the oven to 350 °F. Mix all the ingredients for the dough to form a ball. this works best with a kitchen machine. Divide the ball into two or three smaller balls for easier work. Roll out with a regular rolling pin between two pieces of parchment paper or plastic wrap.
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Sift flour baking soda, and salt together. Mix sugar, butter, egg and vanilla. Beat in sour cream. Then add dry ingredients gradually. Set oven to 400F. Roll dough to 1/4″ thick, then roll over it with the embossed rolling pin and cut into desired shapes. Place on cookie sheet and bake for 6-8 minutes.
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Form the dough into a ball. Divide the dough in half, and roll the dough out on a floured surface until it is ¼ inch think. Use the embossed rolling pin to roll over the dough. Cut the dough into circles using a 2-inch round cookie cutter. Place the cookies on the baking sheets and bake for 6-10 minutes.
