12 ounces All-purpose flour
2 teaspoons Baking powder
1/4 teaspoon Mace, ground
4 ounces Unsalted butter, softened
8 ounces Granulated sugar
1 teaspoon Vanilla extract
1 Egg
Yield: 2 Dozen
1. Stir together the flour, baking powder and mace. Set aside.
2. Cream the butter and sugar until light and fluffy. Blend in the vanilla extract. Add the egg and beat again until fluffy. Gradually add the flour mixture, beating just until well combined.
3. Wrap the dough in plastic wrap and refrigerate until firm, approximately 1 to 2 hours.
4. Work with half of the dough at a time, keeping the remainder refrigerated. On a lightly floured board, roll out the dough to a thickness of approximately 1/8 inch (3 millimeters). Cut as desired with cookie cutters about 3 inches (7.5 centimeters) in diameter. Carefully transfer the cookies to lightly greased baking sheets.
5. Bake at 325°F (160°C) until golden brown, approximately 10 to 12 minutes. Let stand for 1 minute, then transfer to wire racks to cool.
Notes: Method: Cut-out Cookies
2 teaspoons Baking powder
1/4 teaspoon Mace, ground
4 ounces Unsalted butter, softened
8 ounces Granulated sugar
1 teaspoon Vanilla extract
1 Egg
Yield: 2 Dozen
1. Stir together the flour, baking powder and mace. Set aside.
2. Cream the butter and sugar until light and fluffy. Blend in the vanilla extract. Add the egg and beat again until fluffy. Gradually add the flour mixture, beating just until well combined.
3. Wrap the dough in plastic wrap and refrigerate until firm, approximately 1 to 2 hours.
4. Work with half of the dough at a time, keeping the remainder refrigerated. On a lightly floured board, roll out the dough to a thickness of approximately 1/8 inch (3 millimeters). Cut as desired with cookie cutters about 3 inches (7.5 centimeters) in diameter. Carefully transfer the cookies to lightly greased baking sheets.
5. Bake at 325°F (160°C) until golden brown, approximately 10 to 12 minutes. Let stand for 1 minute, then transfer to wire racks to cool.
Notes: Method: Cut-out Cookies
