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| Home -> [Christmas, Cookies & Bars, Desserts, Eastern European, Holidays, Polish] -> [Polish butter cookies Recipe] |
Polish butter cookies
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| Artist: |
_ |
Yield: |
72 |
| Categories: |
Christmas, Cookies & Bars, Desserts, Eastern European, Holidays, Polish |
Rating: |
0 |
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Ingredients:
| 1
| cup | Unsalted butter, at room | | | Temperature | | 1/2
| cup | (scant) | | 2
| large | Hard-cooked egg yolks | | | Pressed thru' sieve | | 1
| large | Egg yolk, lightly beaten | | 1
| tbsp | Almond extract | | 1
| tbsp | Vanilla extract | | 2
| cup | All-purpose flour | | | Unbleached | | | Sugar |
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Procedures:
| 1 | Using an electric mixer, cream together the butter and sugar in a mixing bowl until light and fluffy. | | 2 | Beat in the cooked and raw egg yolks and both extracts. | | 3 | Using a wooden spoon, gradually incorporate the flour to make a smooth, somewhat stiff dough. | | 4 | Wrap dough in plastic wrap and refrigerate 2 hours. | | 5 | Preheat the oven to 350°F. | | 6 | Roll out the dough 2/3 inch thick on a lightly floured surface. | | 7 | (the cookies are supposed to be plump). | | 8 | Cut into shapes with small 1 to 1 ?inch cookie cutters - hearts and stars work nicely. | | 9 | Gather up the scraps, reroll, and cut out more cookies. | | 10 | Place ?inch apart on ungreased baking sheets. | | 11 | Bake cookies until they just begin to take on the slightest tinge of color, about 10 mins. | | 12 | Cool on wire racks and store in an airtight container up to 1 week. | | 13 | Makes about 6 dozen small cookies |
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