Murbeteig Or Sugar Cookie Dough Food

BASIC SUGAR-COOKIE DOUGH

Steps:

• In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar on high speed until light and fluffy, about 5 minutes. Add eggs, vanilla, and salt; mix on medium speed until combined. With mixer on low speed, add flour in 2 batches, mixing just until incorporated.
• Divide dough into 4 equal portions. Place each on a piece of plastic wrap; flatten into disks. Wrap in plastic wrap; refrigerate until firm, at least 2 hours or up to 1 week.

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.

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.

ZWETSCHGENKUCHEN

Steps:

• To make the crust using a food processor, fitted with a metal blade, pulse the flour, salt, and 1 tablespoon of the sugar together. Cut the butter or margarine into small pieces, add to the bowl, and process until crumbly. Add the egg yolk and process until a ball is formed, adding more flour if necessary.
• To make the dough by hand, use your fingers or a pastry blender to work the butter or margarine into the flour, salt, and 1 tablespoon sugar until the mixture resembles coarse breadcrumbs. Add the egg yolk and work the dough into a ball.
• Remove the dough from the bowl, dust with flour, and pat into a flattened circle. Cover with plastic wrap and refrigerate for at least a half hour. When you are ready to make the crust, dust your hands and the dough with flour. Place the dough in the center of a 9-inch pie plate and with your fingers gently pat in out to cover the bottom and go up the sides.
• Preheat the oven to 400°F.
• Prick the crust with the tines of a fork in several places and prebake the crust on the middle rack for 10 minutes. Remove the curst from the oven and let it cool slightly. Turn the oven down to 350°F.
• Pit and cut the plums into fourths. Sprinkle the breadcrumbs on the dough, then spoon the apricot preserves on top and drizzle with the brandy. Place the plum quarters on the crust in a circle so that each overlaps the next and they eventually form a spiral into the center. Sprinkle with cinnamon and the remaining sugar. (At this point, if you wish, you can wrap and freeze the tart, to bake it later. Just remove the pie from the freezer one hour before baking.)
• Place the tart in the oven and bake about 30 to 40 minutes or until the crust is golden brown and the plums are juicy. Remove from the oven. Just before serving, sprinkle with confectioners' sugar.

BASIC SUGAR COOKIE DOUGH FROM GOOD HOUSEKEEPING

Steps:

• On waxed paper, combine flour, baking soda, and salt.
• In large bowl, with mixer on medium speed, beat butter and sugar 1 minute or until creamy, occasionally scraping bowl with rubber spatula. Add egg and vanilla, beat until well mixed. Reduce speed to low; gradually beat in flour mixture just until blended, occasionally scraping bowl. **This recipe calls for butter with no substitutions because the butter not only gives the best flavor, but also makes the dough more manageable. Margarines and spreads are too soft to produce a dough that can be rolled easily.
• Cover with plastic wrap; refrigerate 1 hour for easier handling.
• Heat oven to 400*.
• Lightly flour your rolling surface, roll out 1/3 of the dough at a time. Keep remaining dough refrigerated.
• Place cut cookies about an inch apart on ungreased cookie sheets.
• Bake 5 to 9 minutes or until edges are lightly golden brown. Remove immediately from cookie sheets place onto cooling racks.

SUGAR COOKIES - NO BREAK, FAIL-SAFE AND FOOLPROOF

Steps:

• In a bowl, cream the butter and sugar.
• Beat in the eggs and vanilla.
• In a second bowl, combine the flour, baking powder and salt.
• Sift flour mixture into butter mixture 1 cup at a time and blend well.
• Roll dough into ball and chill 3-4 hours or overnight.
• When ready to prepare cookies, preheat oven to 350°.
• Roll out dough and cut into shapes.
• Brush with milk and sprinkle with colored sugar or candies if desired (or frost cookie once baked and cooled).
• Bake at 350° for 10-15 minutes.
• Remove cookies to a rack to cool completely.