No-Spread Vanilla Almond Sugar Cookies

• 2 cups, (4 sticks), salted butter softened
• 2 cups granulated sugar
• 2 large eggs
• 2 Tbsp vanilla extract
• 1 tablespoon almond extract (vanilla, use both)
• 1 teaspoon salt
• 6 ½ - 7 cups all purpose flour

This recipe makes three dozen regular size cookies.

Preheat oven to 375.

Cream together softened butter and sugar. Add the eggs, vanilla, almond and salt to the creamed butter-sugar mixed.

Add 3 cups of flour and incorporate. Add the rest of the flower and mix. You can tell the dough is ready when it no longer sticks to the sides of the bowl. When you handle it it has a little give but does not stick your fingers.

Roll out in between parchment to about 3/8 and inch thick. Use flour for dusting only if you feel necessary. Cut your cookies out, then chill the cut cookies in the freezer for 15 to 20 minutes (or 20-30 in the fridge) before biking.

Bake on parchment line baking sheets at 375 for 10 to 15 minutes or until completely baked. If in doubt, if you gently press on the center of the cookie and it starts to spring back they're ready. A little bit of caramelization is OK but be careful not to over back.

  

Five star vanilla Royal Icing

This royal icing dries to a soft bite. The almond of vanilla transforms it into the perfect pairing for vanilla-almond sugar cookies. The recipe is a large batch and it is enough to mix lots of colors and frost a few dozen cookies.

3/4 cup warm water

1/3 cup meringue powder

2 tablespoons flavoring (I use clean clear vanilla)

2 pounds powdered sugar (32 oz, 907 grams)

1 - 1 ½ Tbsp. of Karo syrup (as it's coming together)

Add the water and flavoring to your mixer bowl. Add the meringue powder and dissolve on low using your K beater (or equivalent, do not use a whisk attachmen) for a minute or two. Once dissolved and slightly frothy, add the powdered sugar and begin to mix on low. Add the Karo syrup as it all starts to come together. Turn your mixer up to medium to medium-high and beat until stiff peaks form.

Be sure not to overmix, once stiff peaks form it's enough. If you overmix, the icing can become crumbly after it dries on the cookies.

Make sure all tools are free of any oil. The icing may not set if there is any amount of oil on the equipment.

  

Spicy Southern Cheese Crackers

• 8 ounces sharp cheddar cheese, shredded (about 2 cups)
• 1/2 cup (113 grams) salted butter, at room temperature
• 1 teaspoon kosher salt
• 1/2 teaspoon cayenne pepper
• 1/4 teaspoon freshly ground black pepper
• 1/8 teaspoon garlic powder
• 193 grams all-purpose flour (1 1/2 cups minus 1 or 2 T spoons), see notes below

Using an electric mixer on medium speed, beat together the cheese and butter until fluffy, about 3 minutes. Reduce the mixer speed to low and mix in the salt, cayenne, black pepper, and garlic powder.

Using a rubber spatula, stir in the flour ½ cup at a time, until the ingredients are well combined and a dough forms. Turn the dough out onto a piece of parchment paper or plastic wrap and shape it into a 1-inch-diameter log. Twist the ends of the parchment or plastic wrap to seal. Refrigerate for 30 minutes.

Preheat oven to 375 degrees F. Line a baking sheet with parchment paper or a silicone baking mat. Remove the dough from the refrigerator, unwrap, and place on a cutting board. Cut the log into ⅛-inch-thick slices and place ¼ inch apart on the prepared baking sheet.

Bake until light golden brown, about 15 minutes. Transfer the pan to a wire rack and allow the crackers to cool completely. The crackers can be stored in an airtight container at room temperature for up to 1 week.

RECIPE NOTES: If the dough seems to stiff or dry, gradually add 1 to 2 tablespoons of ice water until it reaches the right consistency. You can store the unbaked cracker dough in the refrigerator for up to 1 week before baking. It can also be stored in the freezer for up to 2 months – just place the wrapped dough in a resealable freezer bag.

Recipe from browneyedbaker.com

Notes on Flour amount, if mixing the cheese mixture and flour by hand, 192-193 grans is enough flour, of using a Food Processor to mix the cheese mixture and flour, you can use 195 grams of flour.

  

Rosemary Parmesan Shortbread

• 2 Cups all-purpose flour
• 1 Cups confectioner’s sugar
• 2 tsp finely chopped fresh rosemary leaves
• ½ tsp salt
• ½ Cup finely grated parmesan cheese
• 1 Cup (2 sticks) unsalted butter (room temp)
• 1 tsp water (if needed)

Put the flour, sugar, rosemary, salt, & parmesan into the bowl of a food processor and pulse until combined. Add the butter and pulse just until a soft dough forms: the dough should hold together when squeezed with your hands. If not, add the water and pulse until combined.

Transfer the dough onto a large sheet of plastic wrap. Form the dough into a log along 1 edge of the sheet and roll up into a log. Twist ends tightly. Should be about 2 1/2” in diameter. Chill until firm, about 1 hour.

Preheat oven to 375◦. Line baking sheet with parchment paper. Slice dough into 1/3” slices place 1” apart on pan. Bake until edges are just beginning to brown. 12-14 minutes.

 Cool on pan for 5 minutes then transfer to wire racks to cool completely. Store in airtight container at room temp. makes about 2 ½ doz.