I’ve always searched for that one perfect butter cookie recipe and the folks at Cook’s Illustrated have it! Their recipe is double the one below and uses butter. I didn’t have any at home, plus let me just point out that the butter made on island is horrible tasting. I know there are great imported butters in the market, but my budget doesn’t allow for amazing butter purchases as of now. So I made do with the margarine at home, lowering the amount by two tablespoons. Of course, the margarine made this dough a lot stickier, so just play with it, let cool for a longer period of time and enjoy!
“The New Best Recipe” by Cook’s Illustrated
1. In mixer, stir together all the dry ingredients. Add the rest of the ingredients, knead, and make into discs; let cool in fridge. I let them cool about 4 hours.
2. Remove disc (one at a time) and roll out on floured surface until desired thickness is achieved. Cut out any shapes/sizes and bake until ready. (Quick tip: to check if your cookies are done, open your oven and using a thin off-set spatula, try to lift one of the cookies. If it lifts completely without sticking, they are done baking. If you enjoy crispier cookies, leave for longer.)
The GREAT thing about these cookies is that they will hold their shape and lay flat, so it’s easy to decorate them! I fell in love and did two variations with the dough:
Cinnamon-Raisin Cookies were simply made by added tons of fresh cinnamon to the dough and topping with a plump raisin. You could also chop the raisins and incorporate them into the dough!
What variation would YOU make with this dough?