Basic Butter Cookie Dough Recipes

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BASIC COOKIE DOUGH



Basic Cookie Dough image

Skip the store-bought cookie dough and learn how to make cookies from scratch-it's easy! Thanks to this basic cookie dough recipe, you can turn everyday ingredients into five sensational sweets. Bake some right away, then pop the extra dough in the freezer for later. -Gloria McBride, Payson, Utah

Provided by Taste of Home

Categories     Desserts

Time 15m

Yield 8 cups.

Number Of Ingredients 8

2-1/2 cups butter, softened
2 cups sugar
2 large eggs, room temperature
1/4 cup 2% milk
2 teaspoons vanilla extract
7-1/2 to 8 cups (30 to 32 oz.) all-purpose flour
4 teaspoons baking powder
1 teaspoon salt

Steps:

  • In a large bowl, cream butter and sugar until light and fluffy, about 5 minutes. Beat in eggs, milk and vanilla. In another bowl, whisk 7-1/2 cups flour, baking powder and salt; gradually beat into creamed mixture, adding more flour if necessary. Divide dough into four 2-cup portions. Refrigerate, covered, until needed., Basic Cookie Dough may be used to prepare the following recipes: Crumb-Topped Date Bars, Cherry Surprise Cookies, Chocolate Mallow Cookies or Jelly Sandwich Cookies.

Nutrition Facts : Calories 98 calories, Fat 5g fat (3g saturated fat), Cholesterol 17mg cholesterol, Sodium 91mg sodium, Carbohydrate 12g carbohydrate (4g sugars, Fiber 0 fiber), Protein 1g protein.

BASIC BUTTER COOKIE DOUGH



Basic Butter Cookie Dough image

One basic dough can make very different but equally delectable cookies -- Spritz Butter Cookies, Cut-Out Butter Cookies, and Icebox Butter Cookies.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Number Of Ingredients 8

3 cups (spooned and leveled) all-purpose flour
1 cup confectioners' sugar
1 cup (2 sticks) cold unsalted butter, cut in pieces
1/2 teaspoon salt
4 large egg yolks
1 teaspoon vanilla extract
Egg wash, (optional): 1 large egg white, beaten with 2 teaspoons water
Decorating sugar and sprinkles, (optional)

Steps:

  • Place flour, sugar, butter, and salt in the bowl of a food processor; process until mixture is the texture of coarse meal.
  • In a small bowl, lightly beat egg yolks and vanilla; with motor running, add to food processor. Process just until a dough forms.

BASIC BUTTER COOKIE DOUGH



Basic Butter Cookie Dough image

This recipe is used to make a variety of cookies, Basic Butter Cookie Dough that can be prepared in 45 minutes or less.

Categories     Cookies     Dairy     Dessert     Bake     Kid-Friendly     Quick & Easy     Winter     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes about 3 pounds dough

Number Of Ingredients 6

4 sticks (1 pound) unsalted butter, softened
1 1/3 cups sugar
3/4 teaspoon salt
3 large egg yolks
2 teaspoons vanilla
4 2/3 cups all-purpose flour

Steps:

  • In large bowl of a standing electric mixer beat together butter, sugar, and salt until light and fluffy. Beat in yolks, 1 at a time, and vanilla and beat until smooth. Beat in flour gradually, beating dough until just combined well.

BUTTER COOKIES II



Butter Cookies II image

This is a simple butter cookie that can be used in a cookie press, as a drop cookie or made into a roll and sliced. There is no mystery cookie for a cookie press...any stiff butter type can be used. Just be sure to chill it thoroughly so it keeps its shape while baking.

Provided by Ceil Wallace

Categories     Desserts     Cookies     Refrigerator Cookie Recipes

Time 1h40m

Yield 36

Number Of Ingredients 6

1 cup butter
1 cup white sugar
1 egg
2 ⅔ cups all-purpose flour
¼ teaspoon salt
2 teaspoons vanilla extract

Steps:

  • In a large bowl, cream together the butter and white sugar until light and fluffy. Beat in the egg, then stir in the vanilla. Combine the flour and salt; stir into the sugar mixture. Cover dough, and chill for at least one hour. Chill cookie sheets.
  • Preheat oven to 400 degrees F (200 degrees C). Press dough out onto ungreased, chilled cookie sheets.
  • Bake for 8 to 10 minutes in the preheated oven, or until lightly golden at the edges. Remove from cookie sheets to cool on wire racks.

Nutrition Facts : Calories 103.1 calories, Carbohydrate 12.7 g, Cholesterol 18.7 mg, Fat 5.3 g, Fiber 0.3 g, Protein 1.2 g, SaturatedFat 3.3 g, Sodium 54.6 mg, Sugar 5.6 g

EASY BUTTER COOKIES I



Easy Butter Cookies I image

Light and buttery, these cookies will only take about 15 minutes to prepare.

Provided by Helen Toburen

Categories     Desserts     Cookies

Yield 36

Number Of Ingredients 4

1 ½ cups sifted all-purpose flour
½ cup cornstarch
½ cup white sugar
1 cup unsalted butter, softened

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Grease cookie sheets.
  • Mix together all ingredients until well-blended.
  • Roll 2-inch sized pieces of dough into balls and place on cookie sheet. Flatten each with the back of a fork.
  • Bake 13 to 15 minutes until light brown. Let cool on wire rack.

Nutrition Facts : Calories 81.7 calories, Carbohydrate 8.4 g, Cholesterol 13.6 mg, Fat 5.2 g, Fiber 0.2 g, Protein 0.6 g, SaturatedFat 3.2 g, Sodium 1 mg, Sugar 2.8 g

BASIC BUTTER COOKIES



Basic Butter Cookies image

These butter cookies are absolutely delicious made with regular butter, but they become downright amazing with Plugrá or Land O Lakes Ultra Creamy.

Yield Makes about 4 dozen cookies

Number Of Ingredients 8

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)

Steps:

  • 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.
  • *Available at specialty foods shops and New York Cake & Baking Distributor (800-942-2639).

BASIC COOKIES



Basic cookies image

Bake a batch of these easy cookies with just five ingredients - or fewer. A perfect partner to a cup of tea, you can whip them up in no time

Provided by bendickson

Categories     Afternoon tea, Treat

Time 32m

Yield Makes 25

Number Of Ingredients 5

225g butter, softened
110g caster sugar
275g plain flour
1 tsp cinnamon or other spices (optional)
75g white or milk chocolate chips (optional)

Steps:

  • Heat the oven to 190C/170C fan/gas 5. Cream the butter in a large bowl with a wooden spoon or in a stand mixer until it is soft. Add the sugar and keep beating until the mixture is light and fluffy. Sift in the flour and add the optional ingredients, if you're using them. Bring the mixture together with your hands in a figure-of-eight motion until it forms a dough. You can freeze the dough at this point.
  • Roll the dough into walnut-sized balls and place them slightly apart from each other on a baking sheet (you don't need to butter or line it). Flatten the balls a little with the palm of your hand and bake them in the oven for around 10-12 mins until they are golden brown and slightly firm on top. Leave the cookies on a cooling rack for around 15 mins before serving.

Nutrition Facts : Calories 125 calories, Fat 8 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 13 grams carbohydrates, Sugar 4 grams sugar, Fiber 0.4 grams fiber, Protein 1 grams protein, Sodium 0.2 milligram of sodium

BASIC BUTTER COOKIE DOUGH



Basic Butter Cookie Dough image

Make and share this Basic Butter Cookie Dough recipe from Food.com.

Provided by MJMommy13

Categories     Dessert

Time 10m

Yield 2-4 dozen cookies

Number Of Ingredients 8

3 cups all-purpose flour
1 cup confectioners sugar
1 cup cold unsalted butter, cut in pieces
1/2 teaspoon salt
4 large egg yolks
1 teaspoon vanilla extract
egg wash
1 large egg white, beaten with 2 teaspoons water

Steps:

  • Place flour, sugar, butter, and salt in the bowl of a food processor; process until mixture is the texture of coarse meal.
  • In a small bowl, lightly beat egg yolks and vanilla; with motor running, add to food processor. Process just until a dough forms.
  • Icebox Butter Cookies:.
  • Divide dough in half; form into two 2-inch square logs, each approximately 5½ inches long. Wrap logs in waxed paper; refrigerate until firm, at least 2 hours.
  • Preheat oven to 350 degrees. Slice dough crosswise, 3/16 inch thick; carefully transfer slices to baking sheets.
  • If decorating, brush with egg wash, then sprinkle with sugar or sprinkles. Bake until edges are firm (not brown), 10 to 15 minutes. Cool 1 to 2 minutes on baking sheets; cool completely on a rack.
  • Store finished cookies in an airtight container, up to 2 weeks.
  • Rolled Cut-outs:.
  • Divide dough in half; form into two ½-inch-thick disks. Wrap in plastic; chill until firm, at least 1 hour.

Nutrition Facts : Calories 2007.4, Fat 103, SaturatedFat 61.8, Cholesterol 663.6, Sodium 641.5, Carbohydrate 244.7, Fiber 5.1, Sugar 101.1, Protein 27.5

BASIC SUGAR COOKIE DOUGH



Basic Sugar Cookie Dough image

Provided by Food Network

Time 1h40m

Yield about 15 cookies

Number Of Ingredients 6

1 stick unsalted butter, softened
1/2 cup granulated sugar
1 large egg
1 teaspoon pure vanilla extract
2 cups sifted all-purpose flour
1/4 teaspoon salt

Steps:

  • Cream butter and sugar with an electric mixer until pale and fluffy (1 to 2 minutes). Add egg and vanilla and continue beating until mixture looks smooth (2 minutes). Incorporate flour and salt into butter mixture in low speed. Scrape down sides if bowl. Shape into 2 disks. Wrap disks in plastic wrap and refrigerate until firm, 45 to 60 minutes.
  • Roll out, cut into desired shapes and bake in a preheated 350-degree oven on lightly greased cookie sheets for 8 to 10 minutes.

BASIC BUTTER COOKIES



Basic Butter Cookies image

Provided by Dena Kleiman

Categories     dessert

Time 1h10m

Yield 72 cookies

Number Of Ingredients 9

Butter or margarine for greasing cookie sheets
2 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/8 teaspoon salt
16 tablespoons unsalted butter, room temperature
2/3 cup superfine sugar
1 large egg
1 1/2 teaspoons vanilla or almond extract
Glaze or flavored sugar (optional; see note below)

Steps:

  • Preheat the oven to 375 degrees. Lightly grease two cookie sheets and set aside.
  • Sift the flour, baking powder and salt onto a sheet of wax paper and set aside. In a large bowl, use an electric mixer to cream the butter until light. Add the sugar and beat until fluffy. Beat in the egg and vanilla. Add the flour mixture and beat until the dough is smooth.
  • The dough can be shaped in a variety of ways: dropped from a teaspoon, molded into balls or run through the thin setting of a cookie press. It may also be packed into a pastry bag fitted with a large or small star tip to make "spritz cookies" in the shapes of rosettes or wreaths or in S-shapes. Leave 1 inch between cookies.
  • Bake in the middle of the oven for 8 to 10 minutes, until the edges begin to turn golden.
  • Transfer the cookies to racks to cool. (Cookies may be stored in an airtight container for up to 10 days or in the freezer for two months.)

Nutrition Facts : @context http, Calories 48, UnsaturatedFat 1 gram, Carbohydrate 5 grams, Fat 3 grams, Fiber 0 grams, Protein 1 gram, SaturatedFat 2 grams, Sodium 8 milligrams, Sugar 2 grams, TransFat 0 grams

BUTTERY 3-INGREDIENT SHORTBREAD COOKIES



Buttery 3-Ingredient Shortbread Cookies image

With only a few ingredients, these butter shortbread cookies are so simple to prepare. -Pattie Prescott, Manchester, New Hampshire

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 16 cookies.

Number Of Ingredients 4

1 cup unsalted butter, softened
1/2 cup sugar
2 cups all-purpose flour
Confectioners' sugar, optional

Steps:

  • Preheat oven to 325°. Cream butter and sugar until light and fluffy. Gradually beat in flour. Press dough into an ungreased 9-in. square baking pan. Prick with a fork., Bake until light brown, 30-35 minutes. Cut into squares while warm. Cool completely on a wire rack. If desired, dust with confectioners' sugar.

Nutrition Facts : Calories 183 calories, Fat 12g fat (7g saturated fat), Cholesterol 31mg cholesterol, Sodium 2mg sodium, Carbohydrate 18g carbohydrate (6g sugars, Fiber 0 fiber), Protein 2g protein.

BUTTER COOKIES



Butter cookies image

These easy butter cookies will melt in your mouth - they're deliciously soft and crumbly. Make and give these as a homemade edible gift

Provided by Georgina Kiely - Digital food editor, bbcgoodfood.com

Time 35m

Number Of Ingredients 4

250g salted butter softened
½ tsp vanilla extract
75g icing sugar
250g plain flour

Steps:

  • Heat the oven to 200C/180C fan/gas 6. Beat the salted butter, vanilla and sugar together with an electric whisk until pale and fluffy. Sift over the flour and beat again until just combined. Spoon the dough into a piping bag fitted with a medium star nozzle.
  • Pipe the dough in small 5cm swirls on one large or two smaller baking trays lined with baking parchment, spacing them apart to allow for them to spread. Bake for 15-20 mins until pale golden.
  • Leave to cool on the trays for 5 mins, then transfer to a wire rack to cool completely.

Nutrition Facts : Calories 122 calories, Fat 8 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 3 grams sugar, Fiber 0.4 grams fiber, Protein 1 grams protein, Sodium 0.07 milligram of sodium

BASIC COOKIE DOUGH WITH 6 VARIATIONS



Basic Cookie Dough With 6 Variations image

From Woman's Day mag 10/7/03. Tightly wrapped dough for each variation can be refrigerated up to 5 days or frozen up to 3 months. Thaw frozen dough in refrigerator overnight. Once baked, cookies may be stored in an airtight container with wax paper between layers up to 1 week at room temperature or frozen up to 2 months.

Provided by hungrykitten

Categories     Dessert

Time 27m

Yield 16-44 serving(s)

Number Of Ingredients 8

1 cup butter, softened
3/4 cup granulated sugar
3/4 cup packed light brown sugar
1/2 teaspoon baking soda
1/4 teaspoon salt
2 large eggs
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour

Steps:

  • Put butter, granulated and light brown sugar, the baking soda and salt in a large bowl. Beat with mixer on medium speed 3 minutes or until fluffy. Beat in eggs and vanilla until well blended.
  • Reduce mixer speed to low; gradually beat in flour until blended. Divide dough in half (about 1 3/4 cups per portion). Prepare each portion as directed in recipes.
  • Chocolate Chunk Cookies: Heat oven to 350 degrees. Have baking sheets ready. Put 1 portion (1/2 recipe) basic cookie dough, 1 cup semisweet chocolate chunks, 1/2 cup each pecans and walnuts, toasted and coarsely chopped, and 1/4 cup semisweet or milk chocolate mini M & Ms baking bits in a large bowl; stir until blended. Drop heaping measuring tablespoons dough 2 inches apart on ungreased baking sheets. Bake 12 to 14 minutes until golden brown. Cool on baking sheet on a wire rack 2 minutes before removing to rack to cool completely.
  • Lemon Wedges: Heat oven to 350 degrees. Have baking sheets ready. Put 1 portion (1/2 recipe) basic cookie dough, 1/4 cup all-purpose flour, 1 tablespoon finely grated lemon peel and 1/4 teaspoon lemon extract in a large bowl; stir until blended. Roll 1/4 cup portions into balls. Place 4 inches apart on ungreased baking sheets. Press into 4 inch circles. Bake 13 to 15 minutes until light brown. While hot, remove circles with a broad spatula to a cutting board. Cut each circle into 6 wedges. Transfer wedges to a rack to cool completely. Whisk 3/4 cup confectioners sugar and 1 tablespoon water until smooth, adding more water if needed until just thin enough to drizzle. Place a piece of wax paper under cookies on rack. Drizzle cookies with sugar mixture; let stand until drizzle sets.
  • Berry Crumb Bars: Heat oven to 350 degrees. Line a 9 inch square baking pan with foil, letting foil extend above pan on opposite sides. With floured fingers, pat 1 1/4 cups dough (from 1/2 recipe chilled basic cookie dough) over bottom of prepared pan. Put 1/2 cup dried cranberries, chopped and 1/3 cup raspberry preserves in a small bowl; stir until well blended. Spread on dough to within 1/2 inch of edges of pan. Add coconut to remaining dough; stir until blended. Break off small pieces and place randomly on cranberry mixture. Bake 25 to 30 minutes until top is browned. Cool in pan on wire rack. Holding foil ends, lift onto cutting board. Cut into 18 bars.
  • Peanut Butter Oatmeal Cookies: Heat oven to 350 degrees. Have baking sheets ready. Put 1 portion (1/2 recipe) basic cookie dough, 1 1/4 cups old-fashioned oatmeal, 1/2 cup honey-roasted peanuts, coarsely chopped and 1/3 cup creamy or chunky peanut butter in a large bowl; stir until blended. Drop level measuring tablespoons 2 inches apart on ungreased baking sheets. Bake 12 to 15 minutes until golden brown. Cool on sheet on wire racks 2 minutes before removing to racks to cool completely.
  • Spicy Snickerdoodles: Heat oven to 350 degrees. Have baking sheets ready. Put 1 portion (1/2 recipe) basic cookie dough, 3 tablespoons cornmeal, 2 tablespoons molasses, 1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg and 1/2 teaspoon ginger in a large bowl; stir until blended. Cover and refrigerate about 2 hours or until firm. Place 1/4 cup granulated sugar in a shallow bowl. Shape scant tablespoons dough into 1 inch balls. Roll in sugar to coat. Place 3 inches apart on ungreased baking sheets. Sprinkle with decorating sugar. Bake 8 to 10 minutes until edges are browned. Cool on sheet on wire racks 2 minutes before removing to racks to cool completely.
  • Chocolate Toffee Brownies: Heat oven to 350 degrees. Line an 8 inch square baking pan with foil, letting foil extend above pan at opposite sides. Put 1 portion (1/2 recipe) basic cookie dough and 6 ounces semisweet baking chocolate, melted, and cooled in a large bowl; stir until blended. Coarsely chop three 1.4 ounce Skor bars. Add 2/3 of the chopped candy bars to dough mixture; stir to combine. Spoon into lined pan; spread to cover bottom. Combine remaining candy bars, 1/3 cup milk chocloate chips, 1/3 cup pecans, chopped and 1/4 cup mini marshmallows in a small bowl. Sprinkle over dough; then press lightly to adhere. Bake 20 to 25 minutes until a wooden pick inserted in center comes out with a few moist crumbs attached. Cool in pan on a wire rack. Holding foil ends, lift onto cutting board. Cut square brownies using a serrated knife.

Nutrition Facts : Calories 257.9, Fat 12.3, SaturatedFat 7.5, Cholesterol 56.9, Sodium 170.6, Carbohydrate 34.4, Fiber 0.5, Sugar 19.4, Protein 2.9

BASIC VANILLA COOKIE DOUGH



Basic Vanilla Cookie Dough image

For tinted cookies, add drops of gel-paste food coloring once the flour is incorporated. If you'd like to try a variation, see what ingredients to add: Spice Cookie Dough, Chocolate Cookie Dough, Citrus Cookie Dough.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Time 15m

Number Of Ingredients 7

3 cups all-purpose flour
3/4 teaspoon baking powder (omit if making thumbprints, ball cookies, or spritz cookies)
1/2 teaspoon salt
2 sticks unsalted butter
1 cup sugar
1 large egg
2 teaspoons pure vanilla extract

Steps:

  • Whisk together flour, baking powder, and salt in a large bowl. Beat butter and granulated sugar with a mixer on medium-high speed until pale and fluffy. Beat in egg and vanilla. Reduce speed to low. Add flour mixture, and beat until combined. Proceed with variations:Thumbprints and Ball CookiesShaped Icebox CookiesLayered Icebox CookiesGlazed Spritz CookiesCutout Cookies

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3-2-1 RATIO SIMPLE BUTTER COOKIES RECIPE - GIMME RECIPES
2020-05-19 Instructions. Preheat the oven to 175°C ( 350°F). Place oven rack in middle position. Line a baking pan with parchment paper or silmat. Add the butter and sugar into a mixing bowl and mix together using a paddle attachment until the mixture is smooth and creamy.
From gimmerecipes.com


BASIC ICEBOX BUTTER COOKIE RECIPE - CHOPSTICK CHRONICLES
2020-02-22 Place the dough onto a sheet of cling wrap. Wrap the dough with cling wrap and shape the dough into a long cylinder shape 1.5 inch/4cm in diameter. *5. Roll the cookie dough with a bamboo sushi mat and rest the dough in fridge at least 1 hour. *6. Start to preheat the oven to 374°F/190°C. *7.
From chopstickchronicles.com


EASY SUGAR COOKIES RECIPE | SOUTHERN LIVING
Instructions Checklist. Step 1. In a medium-sized bowl, combine flour, baking powder, and salt. Set aside. Advertisement. Step 2. Using an electric stand mixer, beat butter and sugar until smooth and creamy, about 2 minutes. Add eggs, vanilla …
From southernliving.com


BASIC COOKIE DOUGH RECIPE | PC.CA
Beat in egg and vanilla, scraping down side of bowl as needed. Set aside. Step 2 Whisk together flour, cream of tartar, baking soda and salt in separate bowl. Add to butter mixture; beat on low speed just until combined. Step 3 Use immediately, or cover and refrigerate for up to 3 days. Bring to room temperature before using.
From presidentschoice.ca


BASIC BUTTER COOKIE DOUGH - THERESCIPES.INFO
Basic Butter Cookie Dough Recipe | Martha Stewart best www.marthastewart.com. Instructions Checklist. Step 1. Place flour, sugar, butter, and salt in the bowl of a food processor; process until mixture is the texture of coarse meal.Icebox Butter Cookies‧Cut-Out Butter Cookies
From therecipes.info


EASY BUTTER COOKIES - THREE WAYS - HOT CHOCOLATE HITS
2016-12-23 Slice the log to form circles .5 inches (1 cm) thick and 1.5 inches (3-4 cm) wide. Place the circles onto the cookie sheet slightly apart, and bake for 15-17 minutes. In the meantime, melt 200 g chocolate (I use half milk and half dark) in the microwave stirring every 20 seconds or over a double boiler.
From hotchocolatehits.com


RECIPES > BAKED GOODS > HOW TO MAKE BASIC BUTTER COOKIE DOUGH
1 lb Unsalted butter,softened 1 1/3 c Sugar 3/4 ts Salt 3 lg Egg yolks 2 ts Vanilla 4 2/3 c All-purpose flour In large bowl of a standing electric mixer …
From mobirecipe.com


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