I've been looking for the ultimate in roll cookies. I found this one and am going to try it today. It's from Faith Durand's site: "The kitchn, inspiring cooks, nourishing homes". I'm copying the huge batch here, but I am going to make the smaller batch to see how it goes.
- 3 C unsalted butter, softened for an hour
- 3 C granulated sugar
- 3 eggs
- 6 oz cream cheese (3/4 of standard package)
- 1 t vanilla extract
- 1 t almond extract
- 2 t lemon zest
- 9 C flour
- 4 1/2 t baking powder
- 1 1/2 t salt
Cream the butter and add sugar. Cream until light and fluffy. Add the eggs, one at a time and beat until golden. Add the cream cheese and again, beat until well incorporated. Add the flavorings and lemon zest.
Mix the flour, baking powder, and salt in a separate bowl, then add, bit by bit to the butter/sugar mix until fully incorporated. (You will need a very large bowl for this!)
Refrigerate the dough for at least an hour - best overnight.
Heat the oven to 350ยบ. divide the dought into smaller balls and roll out 1/4 to 1/8 inch thickness. Cut out cookies.
Suggestion: Cut the dough directly on parchment paper and just slide onto baking sheet ~ much easier transition!
Bake cookies for 8-12 minutes, depending on thickness. Let cool before icing.
