She was at the Austin cake show a couple of weeks ago and gave a demonstration. She also mentioned her cookie recipe. I was just wondering if anyone had ever tried using it? Since it is a butter cookie reciepe I was thinking that maybe the cookies would be to brittle to decorate????


Butter Cookie Dough

1 cup salted butter
1 cup granulated sugar
1 large egg
2 tablespoons whipping cream
2 tablespoons vanilla extract
1 teaspoon almond extract
3 cups unbleached flour
11/2 teaspoons baking powder

Preheat oven to 325 degrees. In a mixer combine butter and sugar. Add egg, cream, vanilla, and almond extract all at once and thoroughly blend. In a separate bowl stir together flour and baking powder. Add the dry ingredients to the wet ones and blend. Roll out to a thickness of about 1/4 inch and cut with a cookie cutter. Bake on a greased cookie sheet 8 to 12 minutes and cool on a rack. Makes about 3 dozen cookies. (Dough does not need to be chilled before using.)

This sounds interesting - I might try it tonight. Did she say what the whipping cream is for? Does it keep them more moist or something?
I wonder if they would stay fresh as long as a basic sugar cookie.

She really didn't dicuss the recipe only that it was the best and took some time to develop.........didn't need to be chilled before using.

I wanted to make some yesterday but I didn't have any whipped cream and I didn't feel like going to the store

So, I tried it and they were very good. I couldn't resist, though - I added some orange zest. I think it was the almond flavoring that made them tasty. This is my plan - I'll use my regular no-fail cookie recipe, add a bit of almond flavoring and if I have whipping cream on hand I'll add some of that too. I don't know that I'd make a special shopping trip to get whipping cream. I'll get the same effect, I believe, without having to pull out a slightly different recipe. By now, I can do my regular recipe in my sleep!

Thank you for posting it - it's always good to try slight variations.
Bottom line- very similar to no-fail sugar cookie dough, but worth adding the extras if you have them.

Marina