How do you make cookie dough?!
Answers: I was inspired today by buying cookie dough and following instructions to bake cookies and they turned out good. I want to take the next step and actually make cookie dough. For a best answer, I willing to favor someone who can tell me how to make cookie dough without having to hydrogenate it so I can avoid having trans fats.
Thin-and-Crispy Chocolate Chip Cookie
1 cup butter
3/4 cup packed brown sugar
3/4 cup granulated sugar
1/2 teaspoon baking soda
1/4 teaspoon salt
1 egg
1 teaspoon vanilla
2 cups all-purpose flour
1 1/2 cup semisweet chocolate pieces
1 cup chopped walnuts or pecans
Preheat oven to 375.
FOR BASIC OR THIN COOKIES: in a bowl beat shortening and/or butter on medium to high speed for 30 seconds. Add brown sugar, granulated sugar, baking soda and salt; beat until combined. Beat in egg or eggs and vanilla until combined. Beat in as much of the flour as you can with a mixer. With a wooden spoon, stir in remaining flour.
If you use the bread beaters on your electric mixer, you can skip the wooden spoon.) Stir in chocolate pieces and nuts. Drop dough by rounded teaspoons 2 inches apart on an ungreased cookie sheet. Bake Basic cookies 8-10 minutes, and Thin cookies 10-12 minutes or until edges are browned. Cool on wire rack.
Basic Butter Cookies
Servings: Makes about 4 dozen cookies.
These cookies are absolutely delicious made with regular butter, but they become downright amazing with Land O Lakes Ultra Creamy.
Ingredients:
2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1 1/2 sticks (3/4 cup) unsalted butter, softened
1 cup sugar
1 large egg
1/2 teaspoon vanilla
Garnish: coarse or sanding sugar*; or melted chocolate (see cooks' note, below)
Preparation:
Whisk together flour, baking powder, and salt in a small bowl.
Beat together butter and sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 3 minutes in a standing mixer (preferably fitted with paddle attachment) or 6 with a handheld. Beat in egg and vanilla. Reduce speed to low, then add flour mixture and mix until just combined.
Form dough into a 12-inch log (2 inches in diameter) on a sheet of plastic wrap and roll up dough in plastic wrap. Chill dough on a baking sheet until firm, at least 4 hours. (To roll cookies into balls, see cooks' note, below.)
Put oven racks in upper and lower thirds of oven and preheat oven to 375°F.
Cut enough 1/8- to 1/4-inch-thick slices from log with a heavy knife to fill 2 ungreased large baking sheets, arranging slices about 1 inch apart (chill remainder of log, wrapped in plastic wrap). If garnishing with coarse sugar, sprinkle slices with it.
Bake cookies, switching position of sheets halfway through baking, until edges are golden, 12 to 15 minutes total. Cool on sheets 3 minutes, then transfer with a metal spatula to racks to cool completely. Make more cookies with remaining dough on cooled baking sheets.
Notes:
Dough log can be chilled up to 5 days or frozen, wrapped in a double layer of plastic wrap, 1 month. If frozen, thaw dough in refrigerator just until it can be sliced.
Instead of forming dough into a log and chilling, you can roll tablespoons of dough into 1 1/4-inch balls, then roll balls in finely chopped nuts (about 1 cup) and coarse sugar. Bake, switching position of sheets halfway through baking, until bottoms are browned, about 15 minutes total.
To garnish cookies with chocolate, melt 3 1/2 oz chocolate and cool slightly. Transfer to a heavy-duty sealable plastic bag and snip a 1/16-inch opening in 1 corner. Pipe chocolate evenly back and forth over cookies. Let chocolate set before storing cookies.
Cookies keep, layered between sheets of wax paper or parchment, in an airtight container at room temperature 1 week.
Almond Spice Cookies
Servings: Makes about 4 dozen cookies.
Ingredients:
Ingredients for basic butter cookies
1 1/2 teaspoons ground cinnamon
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
4 oz slivered almonds (1 cup)
Preparation:
Follow recipe for basic butter cookies and, when mixing in flour mixture, add cinnamon, nutmeg, cloves, and ginger, then stir in almonds.
Form dough into a 12- by 2-inch rectangular log (1 1/2 inches thick) and wrap in wax paper before chilling.
hope these help. enjoy.
Healthy non hydrogenated fat