Basic Cookie Dough
Recipe by Chef Casey Shiller
St. Louis Community College-Forest Park
Yield: Approximately 2 dozen cookies
For the Dough:
8 ½ ounces Butter
4 ¼ ounces Powdered Sugar
2 each Large Eggs
1 pound + 1 ounce Cake Flour
¼ ounce Baking Powder
2 teaspoons Vanilla Extract
• Cream the butter and powdered sugar until mixture is light and fluffy
• Add the eggs one at a time, allowing each egg to fully incorporate
• Sift cake flour and baking powder together
• Add dry ingredients to cookie batter
• Stir only until flour is incorporated
• Remove dough from bowl, wrap well, refrigerate until firm
• Shape dough as necessary
• Bake at 350ºF until golden brown
SWISS CROQUETTES- Add 3 ounces chopped maraschino cherries and 2 ounces sliced almonds to dough. Form into a rectangular log, chill. Slice ½” thick.
BUTTER BALLS- Add 6 ounces of chopped pecans to dough. Roll into balls 1” in diameter. Bake. Immediately roll baked cookies in powdered sugar.
THUMBPRINTS- Roll dough into balls 1” in diameter. Dredge balls into chopped walnuts. Make a deep indentation in each cookie. Fill indentation with jam.
LINZER- Roll dough to ¼” thickness. Cut circular shapes from dough. Cut a small circle out of the center of half of the cutouts. Bake all cookies. After baked, spread jam onto solid cookie, top with the cookie with the cut-out window.
PECAN SANDIES- Add 6 ounces of pecans and 1 tablespoon of cinnamon to dough. Roll into cylinder 2” in diameter. Refrigerate until firm. Slice into ½” disks.
ICED COOKIES- Roll dough to ¼” thickness. Cut out shapes using a cookie cutter. Bake. Once baked, ice with Royal Icing made from 6 ounces of powdered sugar and 1 egg white. Color icing as needed. Apply decoratively. Let set until icing hardens.
KISSES- Roll into balls 1” in diameter. Bake. Immediately press a chocolate candy kiss into baked cookie.