Murbeteig Or Sugar Cookie Dough Recipes

MURBETEIG OR SUGAR-COOKIE DOUGH

Steps:

• Combine sugar and butter in a mixing bowl or in the bowl of an electric mixer.
• Using the flat paddle of medium speed, or a wooden spoon if you are doing this by hand, blend butter and sugar until no granules of sugar show. It is not necessary for the mixture to be fluffy and it should remain light in color. Add and stir in lightly the salt, egg and vanilla.
• Add flour in thirds, stirring in with paddle or spoon. Add just enough to make a dough that forms a mass and that is very soft but not sticky. The color should be pale yellow. If overmixed, the dough will look dark and greasy.
• Gather dough in a ball, wrap in waxed paper or plastic wrap and chill for at least one hour and preferably three or four hours. Follow instructions for rolling and baking dough with each recipe.

BASIC SUGAR COOKIE DOUGH

Steps:

• Cream butter and sugar with an electric mixer until pale and fluffy (1 to 2 minutes). Add egg and vanilla and continue beating until mixture looks smooth (2 minutes). Incorporate flour and salt into butter mixture in low speed. Scrape down sides if bowl. Shape into 2 disks. Wrap disks in plastic wrap and refrigerate until firm, 45 to 60 minutes.
• Roll out, cut into desired shapes and bake in a preheated 350-degree oven on lightly greased cookie sheets for 8 to 10 minutes.

CUTOUT SUGAR COOKIES

Steps:

• Combine sugar and butter in a mixing bowl or in the bowl of a stand mixer.
• Using the paddle attachment of the mixer, or a wooden spoon if you are doing this by hand, blend butter and sugar until no granules of sugar show. Lightly stir in salt, egg and vanilla.
• Stir in flour in thirds. Add just enough to make a dough that forms a mass and that is very soft but not sticky. It should be pale yellow in color.
• Gather dough in a ball, wrap in wax paper or plastic wrap and chill for at least 1 hour, and preferably 3 or 4 hours or overnight.
• Heat oven to 350 degrees. On a floured surface, roll chilled dough to a thickness of about 1/8 inch. Dust rolling pin and dough with cake flour as needed. Using cookie cutters, make shapes and transfer to baking sheets lined with parchment paper.
• Bake for 7 to 9 minutes, depending on the size of the cookie. The bottoms should be just beginning to turn golden. If they're brown, you've cooked the batch too long.
• Transfer cookies to cooling rack. Let cool completely, then decorate with icing, sprinkles and dusting sugars.