You can use this recipe to make endless different types of cookie. I have baked many cookies over the years and they all spread, which is no good if you want a nice neat shape to decorate. This one seems to do the trick every time. It’s as good a dough as I could ever hope to find. I hope you find it as good as I do.
Difficulty – Easy
750g plain flour
454g unsalted butter
400g granulated sugar
2 free range eggs
2 teaspoons of vanilla, lemon or almond extract
1/4 teaspooon of lemon juice
1 teaspoon salt
- Cream your butter and sugar until light and fluffy for about four or five minutes.
- Add the eggs and vanilla and mix well.
- Add the dry ingredients and add a little at a time to butter mixture. Mixing until the flour is completely incorporated and the dough comes together.
- Chill for 1 to 2 hours until nice and firm.
- Roll to about 1.4mm thickness (but you can just guess here depending on how thick you like your cookies) and cut into desired shapes.
- Bake on a greaseproof baking sheet at 350 degrees F (176 C) for 8 to 10 minutes or until just beginning to turn brown around the edges. It is best NOT to grease your tray with butter as it will react with the batter when cooking and leave the bottom a bit overcooked.
- This recipe can make up to 34 (or so) 3 inch cookies.
Variations: The great thing about this recipe is that you can adapt it in a million different ways.
You can add smarties, nuts, apple and raisin, apricots, chocolate, coconut top with drizzled chocolate or dip in chocolate.
Make Pecan Logs: shape like a log and sprinkle on pecans.
Cherry Almond Jumbles: add cherry’s and almond slivers.
Coconut Macaroons: top with coconut shredded.
Cinnamon Pinwheels: sprinkle a large rectangle with sugar and cinnamon, roll and slice into disks.
You could also twist the dough into plaits or sandwich nutella between two disks and dust with icing sugar. Dip into chocolate and nuts or candy. Cover with orange or lemon glaze.
Or you can get some different coloured royal icing and pipe different designs on them.