These cookies are perfect for flooding decorations and writing messages. Put them in a glass jar, tie it up with a pretty ribbon and off you go with the perfect gift (γα΄γ)*✲οΎ*｡⋆
Recipe adapted from Sweetapolita
Ingredients
6 cups all-purpose flour
1 teaspoon sea salt
300g unsalted butter, left in room temperature
100mL olive oil
1 cup brown sugar (not packed)
2 large eggs
1 tablespoon vanilla extract
1/4 teaspoon almond extract
Instructions
Sift together all-purpose flour and sea salt.
With a mixer fitted with the paddle attachment, cream together butter and sugar until fluffy and pale.
Beat in eggs. Add flour mixture and mix on low speed until thoroughly combined. Add in slowly, one third at a time. Add vanilla, olive oil, and almond extract and blend.
Remove 1/2 of dough from bowl, make a ball, and place on a large piece of plastic wrap on counter. Wrap the sides of wrap over the ball, then press down with the palm of your hand and make a disc about 2" thick. Finish wrapping the disc with the plastic wrap. Repeat with 2nd half of dough. Chill both dough balls for 45 minutes.
Remove one ball and remove plastic wrap. Place on top of a large piece of parchment paper then roll out dough to around 1cm thickness.
Preheat your oven to 180°c. Slide your parchment paper and dough onto a baking tray, then place in refrigerator for about 15 minutes. Remove from fridge, and cut your shapes using the cookie cutters of your choice. As these cookies don't rise, you don't need to leave a lot of space between each cookie.
Place sheet with cookies into freezer for 15 minutes before baking.
Bake 12-14 minutes, or until edges are golden brown.
Gently remove cookies and place on wire racks to cool.
These cookies can be stored at room temperature in an airtight container for 2 weeks or they can be frozen. Perfect for giving as gifts to loved ones :3
sending you love,
Coby.
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