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Looking For Original Cookie Co - Butter Cookie Recipe

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  • Looking For Original Cookie Co - Butter Cookie Recipe

    I use to live in Ohio and we had a cookie shop in the mall called Original Cookie Co does anyone know how I can get my hands on the butter cookie recipe? I just love those things but haven't been able to find a cookie as good as those.

    Maybe it's a good thing I can't find them anymore huh?...hehehe

  • #2
    butter cookies

    Makes about 4 dozen cookies.

    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)

    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 375F.

    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.

    Cooks' 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.

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    • #3
      OMG I just now seen you posted this!! hehehe I ammmm soooo gonna make these tomorrow...watch out here comes the pounds!!

      Thank you soo much Rescuedpanther your a saver!

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