Chris Prymes Butterballs Cookies Walnut Shortbread Cookie Rolled In Confec Sugar Food

BUTTER BALL COOKIES

Steps:

• Cream butter,sugar, salt and vanilla.
• Blend in flour and nuts.
• Scoop and roll into balls.
• Bake 325 for 22 to 25 minutes.
• Remove from oven roll into powdered sugar.

ROLLED SHORTBREAD COOKIES

Steps:

• Preheat your oven to 350°F and line baking sheets with parchment paper or silpat mats.
• Put the butter and 1 cup granulated sugar into the bowl of your stand mixer. Beat on medium high for 3-5 minutes, until the mixture is pale yellow and very fluffy.
• Slowly mix in the flour. The dough should be very soft, but not stick to your hands.
• Flour your countertop very well. Split your dough in half, and shape it into a rough disk using your hands. Roll the dough out to 1/4" thick, flouring your rolling pin and the top of the dough as necessary.
• Cut into shapes and transfer to your prepared baking sheets. Lightly dust the tops with more granulated sugar, and add a candied cherry slice if you're using them.
• Bake for 10-12 minutes until slightly puffed and the edges are just starting to turn golden.
• Let cool for 2 minutes on the baking sheets before transferring to wire racks to finish cooling completely.
• Store in an airtight container in a cool, dry place for up to three weeks.

CLASSIC SHORTBREAD

Steps:

• Position an oven rack in the center of the oven and preheat to 325 degrees F. Butter a 9-by-12-1/2-inch jelly roll pan and line it with parchment, then butter the paper.
• Whisk together the flour, cornstarch and salt in a bowl. Beat the butter and sugar with an electric mixer on medium speed until light and fluffy, 5 to 7 minutes. Slowly add the flour mixture and beat on low until the dough is just combined; do not overwork.
• Transfer the dough to the prepared pan, spreading it out as evenly as possible with a spatula. Cover with plastic wrap, then use your hands to press and flatten the dough into a smooth even layer. Remove the plastic and cut the dough with a sharp knife into approximately 1-by-3-inch bars. Use a fork to prick a decorative pattern into the tops.
• Bake, rotating the pan from front to back halfway through, until golden, 60 to 70 minutes. Let stand for 5 minutes in the pan, then re-cut the bars along the previous cuts. Carefully lift the bars off the parchment with a small spatula and transfer them to a wire rack to cool completely. Store the cookies in an airtight container for up to 5 days.

WALNUT BALLS

Steps:

• Preheat oven to 350 degrees F (180 degrees C).
• Cream the sugar and butter. Add flour, nuts, salt and vanilla. Mix well. Batter will be very crumbly.
• Shape into 1 inch balls. Bake for 15 minutes, remove from oven and allow to cool for 3 minutes. Roll in super fine sugar. When cool, roll again, if desired.

WALNUT SHORTBREAD COOKIES

Steps:

• Preheat the oven to 350 degrees F. Toast the walnuts until lightly browned, 12 to 15 minutes. Let cool, then finely grind them in a food processor. Sift flour and salt into a bowl and set aside. In the bowl of a stand mixer fitted with a paddle attachment on low speed, beat together the butter and sugar until lightened, about 4 minutes. Add the yolk and mix until fully incorporated. Add the dry ingredients and walnuts and mix just to combine. If the dough is soft, wrap it tightly in plastic and refrigerate for 30 minutes. Otherwise, roll out the dough about 1/2 inch thick on a lightly floured work surface into a 6-by-7-inch rectangle. Using a ruler, square the edges as much as possible. Using a sharp knife, cut the dough into1-inch squares. Place them about 2 inches apart on a parchment-lined baking sheet. Sprinkle lightly with sea salt. Preheat the oven to 350 degrees F. Bake the cookies until they are firm, about 10 to 12 minutes. Remove to a wire rack to cool. Store in airtight containers for up to 2 weeks.

WALNUT BALLS

Steps:

• Cream butter, sugar, and vanilla until fluffy.
• Sift flour and salt together; add to creamed mixture.
• Mix well; stir in walnuts.
• Shape dough into walnut-sized balls.
• Bake on ungreased cookie sheet at 375 degrees for 12 to 15 minutes.
• Remove from cookie sheet with spatula.
• When still warm but cool enough to handle, roll in powdered sugar.

CHRIS PRYME'S BUTTERBALLS COOKIES (WALNUT SHORTBREAD COOKIE ROLLED IN CONFEC SUGAR) RECIPE

Steps:

• Cream together butter, sugar, and vanilla. Once it's well-mixed, add walnuts, and flour. The dough will be stiff and crumbly: form together in one-inch balls. Bake at 350 for 10-12 min until the bottom gets golden brown. Let it cool. While the cookies are warm to the touch (not hot), roll in confectioner's sugar. Let cool completely, then roll one last time, in the confectioner's sugar until they are snow white. Set on wax paper, store in air tight container.