Saturday, December 13, 2008
1 cup LAND O LAKES® Butter, softened -2 Sticks Unsalted
1 cup sugar ( must be fine granulated- sugar cane sugar)
1 tablespoons orange juice
1 tablespoon whole milk
1 tablespoon Vanilla Extract Bourbon Based ( NOT Imitation flavor)
2 teaspoons Almond Extract
2 1/2 cups all-purpose flour ( flour can be Arrowroot, or Almond if you can find )
1 teaspoon baking powder
Parchment Paper if you can find, or PAM spray ( Light )
Sift All Dry ingredients in a bowl. Then in standing Mixer Bowl mix gently the Wet Ingredients, The Key to great Butter Cookies is the Unsalted Room Temperature Butter and mixing the ingredients slowly, and also to always sift the dry ingredients. Once the Wet Ingredients are smooth, slowing add the Dry Ingredients, One Forth at a time, and setting mixer on low as they are added and then increase speed as the mixture smooths.Once mixture is completely mixed set bowl in frig for 4 hours and let mixture, dough, set or settle or " Rest" ( as my grandmother used to say ) for the WHOLE 4 hours. Cover the top with saran wrap to Hold moisture.
When the Dough is ready there are two ways to make the Rounds. One is to roll the dough into a Log and cut into slices ( kind of like the Pillsbury dough in the dairy section ). Or you can roll out with on an oiled board or counter and cut cookies out with a Bourbon Shot glass- it is nice and round, and just dust lightly with flour or spray with PAM and the dough should not stick to the glass.They should be about One Third Inch thick.
Set on Trays, either with Parchment Paper or lightly sprayed with PAM and cook for 10 minutes at 350 degrees.They will still be light colored, and slightly brown on edges. they should come out soft and warm, if you cook longer they can be crisper or even hard.