Brown sugar in these cut-out cookies gives them a rich, caramel-butterscotch flavor. Use any cookie cutters, or follow the directions for Praline-Filled Chocolate Drizzle Cookies (page 217) for delicious cookies shaped, filled, and frosted in mass-production style.
Recipe information
Yield
makes 5 to 6 dozen cookies
Ingredients
Preparation
Step 1
In the large bowl of an electric mixer, cream the butter and sugars. Add the vanilla and eggs and beat until light and fluffy. In a separate bowl, stir the flour, baking soda, and salt together and add it to the creamed mixture; mix on low speed until smooth. Shape the dough into a ball, wrap it in plastic, and chill for 1 hour or refrigerate for up to 4 days.
Step 2
Position the oven racks so that they are evenly spaced. Preheat the oven to convection bake at 350°F. Cover three dark, rimless, noninsulated cookie sheets with parchment paper.
Step 3
Remove the dough from the refrigerator and cut it into quarters. Roll out one part of the dough at a time on a floured board. Cut out cookies using your favorite cookie cutters and place them on the prepared cookie sheets.
Step 4
Bake on multiple racks for 10 minutes, until very lightly browned around the edges. Cool on wire racks.
