![]() Cut small circles in the center: Cut out a small circle in the centers of half of the cookies.You want to cut out as many cookies as you can! Using a cookie cutter or the lid from a jar, cut the dough into 2-inch circles. Cut out the cookies: After 2 hours, remove both pieces of dough from the fridge.This will give the butter in the dough time to firm up and help the cookies keep their shape as they’re baking in the oven. Chill the dough: After both pieces of dough have been rolled out, place them in the fridge for at least two hours.Then, roll out each ball of dough until it’s roughly 1/4 inch thick. Roll out the dough: Divide the dough in half.If needed, you can use a rubber spatula to work the dough together. Add the dry ingredients to the wet: The dough may be a bit crumbly at first, but continue to mix it until a smooth dough forms.Combine the wet ingredients: To the butter-sugar mixture, add the egg, lemon zest, and vanilla extract.The mixture doesn’t need to be light any fluffy, just well combined. Cream together the butter and sugar: This should only take 1 to 2 minutes.Whisk together the dry ingredients: Combine the flour, almond flour, baking powder, and salt in a large mixing bowl.If you don’t have a rolling pin or cookie cutters, you can still make this recipe! You’ll just have to get creative and use a smooth bottle instead of a rolling pin, the lid of a jar instead of a round cookie cutter, and so on. ![]()
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |