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Christmas Cookie Dough (from Ginny Linsenmeyer) Recipe

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This recipe for Christmas Cookie Dough (from Ginny Linsenmeyer) is from The Grundhauser Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
5 cups flour (or 642 grams of gluten-free flour blend)
2 cups sugar
1 cup butter (2 sticks)
1 egg
1 Tablespoon vanilla
½ pint whipping cream
1 teaspoon baking soda
Directions:
Directions:
In a small bowl, dissolve the baking soda in the whipping cream. In a separate larger bowl, mix together the flour and sugar; then cut pieces of cold butter into it with a pastry cutter until the pieces are as small as gravel. Add the beaten egg, the vanilla and finally, the whipping cream/baking soda mixture. Refrigerate dough briefly, and then roll out on a floured board as thin as possible. (Make sure to use gluten-free flour on your board as well, if you are making gluten-free cookies.) Cut out cookies and then transfer to a parchment-lined cookie sheet. Brush cookie with beaten egg (or egg white) mixed with 1 Tablespoon of water. Sprinkle with colored sugar. Bake at 350-375º for 8 - 12 minutes, depending on the thickness of the cookies.
Number Of Servings:
Number Of Servings:
100 or more cookies
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
This dough is the best dough I have ever worked with, in terms of being able to roll out the scraps again and again. It also has a very nice, shortbread flavor!

 

 

 

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