Add the vanilla and almond extract, mixing on low speed until incorporated.Add the egg and mix until well combined.In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugar on medium speed until light and fluffy, about 2 to 3 minutes.As a general rule, I always err on the side of under baking cookies slightly for the very best texture. Don’t be tempted to leave the cookies in the oven too long as they will continue to bake from the residual heat once removed from the oven. Do not over bake – over baked cookies will be dry and crumbly.The tops of the cookies dry out before the centers fully set, resulting in the crackly top. Roll the dough in sugar – the sugar acts to help draw out the moisture from the surface of the cookies as they bake. When the cookies are ready to bake the oven will be fully preheated. Do as I do: place the cookie dough in the fridge to chill for 30 minutes and at the same time, preheat your oven to 350☏. Making sure your oven is fully pre-heated is also helpful.
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