在一个中等大小的碗中,搅拌面粉,发酵粉和盐。在装有桨叶附件的立式搅拌机中,以中等速度打败黄油,糖和皮,直到充分混合,约2分钟。一次加入一个蛋黄,混合直至每次添加后混合。将香草提取物与最后一个蛋黄一起添加。混合直至充分混合,约1分钟。加入面粉混合物,以低速混合,直到形成潮湿的团块,约1分钟。
将面团转到工作表面上,并在塑料包裹上分成2个相等的堆。用塑料作为辅助,揉成光滑的面团,形成扁平的5英寸圆盘,然后用塑料包裹。冷藏直到冷藏约30分钟。(可以将面团冷藏长达3天,也可以冷冻长达1个月。)
将架子放在烤箱的中心,然后将烤箱加热至350°F。第2行或更多的饼干纸,带有羊皮纸或不粘烤衬里。
Working with one disk at a time, roll the dough between lightly floured parchment or on a floured surface to about 1/4 inch thick. Dust with additional flour as needed. Using a 2-1/2-inch cookie cutter, cut out shapes. Arrange them about 1 inch apart on the cookie sheets. Gather, re-roll, and cut the dough scraps up to 2 more times.
Bake, one sheet at a time, until the edges are golden-brown, 9 to 13 minutes. Let the cookies cool on the sheet about 5 minutes and then transfer them to a rack to cool completely. (The unglazed cookies can be stored in an airtight container at room temperature for up to 5 days or frozen for up to 1 month before glazing.)
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