- Basic Cookie Dough
- 1 stick butte, softened, cut into
- small pieces
- ¼ cup packed brown sugar
- 1 egg yolk
- 1 tsp vanilla
- ¼ tsp salt
- 1 cup flour
- Granulated sugar
Preheat oven to 350°F (180°C). Line a Cookie Sheet with a Reversible Silicone Baking Mat with the small circles facing up.
Process the butter and brown sugar in a Manual Food Processor until creamy. Add egg yolk and vanilla; process until combined.
Add salt and flour; process until soft dough forms.
Using Small Scoop, drop 18 level scoops of dough onto small circles on baking mat. Press the back of scoop into the dough to make wells, dipping back of scoop in sugar to prevent sticking. Bake 9-11 minutes (15-17 minutes for Stoneware) or until the edges begin to brown.
Prepare filling and topping (see chart).
Remove the Cookie Sheet from the oven and transfer the cookies to a Stackable Cooling Rack.
Fill and top cookies. Let stand until filling and topping have set.
Yield: 18 cookies
Baker’s Tip: To make 36 cookies, double the dough,
filling and topping ingredients. Prepare dough as
directed in Steps 1-3 using a mixing bowl and
electric mixer. Bake cookies in two batches.
Make ahead…decorate later! Store cookies covered
until you’re ready to decorate. Add different fillings
& toppings for a party cookie platter.