Dana Treat – Treat Yourself

Problem Solved!

Posted December 20, 2008

Glazed Butter Cookies
Holiday Baking
from Cook’s Illustrated
Makes 3 dozen 2 1/2 inch cookies

They give a recipe for frosting which I didn’t use – I just feel back on my trusted one. They also give you other options of what you can do with this dough, like Toasted Almond Cookies with Honey Glaze. Yum.

2 1/2 cups flour
cup superfine sugar
tsp. salt
2 sticks unsalted butter, cut into 16 pieces, cool room temperature

2 tsp. vanilla extract

2 tbsp. cream cheese, cool room temperature

1. In bowl of stand mixer fitted with flat beater, mix flour, sugar, and salt on low speed until combined, about 5 seconds. With mixer running on low, add butter 1 piece at a time; continue to mix until mixture looks crumbly and slightly wet, about 1 minute longer. Add vanilla and cream cheese and mix on low until dough just begins to form large clumps, about 30 seconds.

2. Remove bowl from mixer; knead dough by hand in bowl for 2-3 turns to form large cohesive mass. Turn out dough onto countertop; divide in half, pat into two 4-inch disks, wrap each in plastic, and refrigerate until they begin to firm up 20-30 minutes. (Dough can be refrigerated up to 3 days or frozen up to 2 weeks; defrost in refrigerator before using.)

3. Adjust oven rack to middle position; heat oven to 375 degrees. Roll out 1 dough disk to even 1/8 inch thickness between 2 large sheets of parchment paper; slide rolled dough on parchment onto baking sheet and chill until firm, about 10 minutes. Meanwhile, repeat with second disk.

4. Working with first portion of rolled dough, cut into desired shapes using cookie cutters and place shapes on baking sheet, spacing them about 1 1/2 inches apart. Bake until light golden brown, about 10 minutes, rotating baking sheet halfway through baking time. Repeat with second portion of rolled dough. (Dough scraps can be patted together, chilled, and re-rolled once.) Cool cookies on rack to room temperature. Glaze and decorate as desired.

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