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Basic butter cookies (Cut-Out Cookies, Stamped Cookies)
Basic butter cookies (Cut-Out Cookies, Stamped Cookies)

Before you jump to Basic butter cookies (Cut-Out Cookies, Stamped Cookies) recipe, you may want to read this short interesting healthy tips about Healthy Eating Can Be An Easy Option.

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The first change you can make is to pay more attention to what you purchase when you shop for food since it is likely that you tend to pick up many of the things without thinking. For instance, have you ever checked how much sugar and salt are in your favorite cereal? One heart-healthy alternative that can give you a positive start to your day is oatmeal. Add fruits or spices to enhance the flavor and now you have a breakfast that can become a normal part of your new healthy eating plan.

Thus, it should be quite obvious that it’s not hard to add healthy eating to your everyday life.

We hope you got benefit from reading it, now let’s go back to basic butter cookies (cut-out cookies, stamped cookies) recipe. You can have basic butter cookies (cut-out cookies, stamped cookies) using 7 ingredients and 16 steps. Here is how you achieve that.

The ingredients needed to cook Basic butter cookies (Cut-Out Cookies, Stamped Cookies):
  1. Take unsalted butter
  2. Provide (8.5 Tbsp, 2.6 oz) powdered sugar
  3. Get egg yolk
  4. Use (1 and 1/3 cups, 5.8 oz) cake flour
  5. Take almond flour
  6. Prepare vanilla oil
  7. You need ※1cup=235cc(USA)
Instructions to make Basic butter cookies (Cut-Out Cookies, Stamped Cookies):
  1. ★Recipe video★ (my You Tube channel)→https://youtu.be/MPgtAhjuut0
  2. Sift powdered sugar; set aside. Sift cake flour twice; set aside. Cream unsalted butter until soft.
  3. Add the powdered sugar in 3 parts. Mix each time until combined. Mix it with a hand mixer on low speed until it becomes white and fluffy.
  4. Scrape the batter on the inner side of the bowl and mix it.
  5. Add egg yolk. Mix it with a hand mixer on low speed until combined. Scrape the batter on the inner side of the bowl and mix it.
  6. Take the batter adhering to the hand mixer and place it in the bowl. Add vanilla oil and mix it until combined.
  7. Add almond flour. Mix it until combined while crushing lumps.
  8. Add all the flour. Mix it while cutting it, scooping sometimes. Mix it until the large lumps form. It's okay the dough seems to be powdery at this stage.
  9. Take the dough out from the bowl. Press lightly to flatten, cut in half and stack one on top of the other.
  10. Repeat it until powderiness disappears or smooth. (about 12times) When it becomes smooth, the dough won't stick to your hand.
  11. Shape it square and cut in half. Wrap each with plastic wrap. You can bake cookies for one baking tray with half of the dough. Let it sit in a fridge overnight.
  12. Next day, take the dough out of the fridge, leave it for 15-20 mins. Press it to soften. Roll it out into 5mm (0.2'') thick while coating it lightly with bread flour.
  13. Cut it with cookie cutters and press cookie stamp onto it. Take off each cookie gently not to lose it's shape and put them on a tray. It's easy to take off if you touch it through plastic wrap.
  14. Re-roll the dough scraps and cut again. Place the cookies in the freezer for 1 hour to keep the trace of the stamp.
  15. Preheat an oven to 190℃ / 374 F. Take the cookies out from the freezer and put them on a baking tray. Bake it at 170℃ / 338 F for 15-17 mins. (cookie size 4.5 cm / 1.8 inch→Bake for 15mins, cookie size 6 cm / 2.4 inch→Bake for 16-17mins)
  16. Cool them down well. Freshly baked cookies are soft but become crisp when cooled. If you put them in a closed container, they will keep crispy texture for about 3 days.

I'm not sure why this dough didn't work for some people – it was the most perfect, easy to work with cookie dough. Prepare your baking tray by placing baking paper/parchment on it. Then place the dusted cut out cookies on the paper. For each cookies, flatten ball of dough firmly with cookie stamp. Basic Cookie Stamp Preparation & Helpful Hints.

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