Rich Roll Cookies Recipe SparkRecipes from joy of Cooking Cookies


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For Sugar Cookies: In a separate bowl whisk together the flour, salt, and baking soda. In the bowl of your electric mixer (or with a hand mixer), beat the butter and sugar until light and fluffy (about 3 minutes). Add the eggs and vanilla extract and beat until combined.


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Chill dough 3-4 hours before rolling and cutting. Bake at 375 F. for 7 to 12 minutes. Rich Roll Cookies. Cream 1 cup butter and 2/3 c. sugar. Beat in 1 egg. Combine and add 2 1/2 cups sifted all purpose flour, 1/2 tsp. salt, 1 tsp. vanilla. Chill dough 3-4 hours before rolling and cutting. Bake at 350 for 8 to 10 minutes.


Rich Roll Cookies Recipe SparkRecipes from joy of Cooking Cookies

1 teaspoon vanilla. Combine and add: 2 1/2 cups sifted all-purpose flour. 1/2 teaspoon salt. Chill dough 3 to 4 hours before rolling. Preheat oven to 350 degrees. Roll out and cut. Bake for 8 to.


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Preheat the oven to 350 degrees F. Line baking sheet with parchment paper, or foil, or grease generously with butter or cooking spray. Using a mixer fitted with a paddle attachment, beat the butter in a large bowl on medium speed for about 1 minute.


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Directions. Cream the butter and sugar in a mixing bowl. Beat in the egg, then add the flour, vanilla and salt. Mix well. Chill the dough 3 to 4 hours before rolling. Preheat the oven to 350 degrees. Roll out and cut with a 2-inch cookie cutter. Bake for 8 to 10 minutes or until lightly colored.


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Instructions. Beat butter and white sugar on medium until fluffy. Add 1 whole egg, baking powder, salt and vanilla and beat well. Stir in flour by hand. Refrigerate 1 hour and then roll out dough. Use cookie cutters and place cut dough on cookie sheet. Bake at 350 degrees for 8-9 minutes.


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Working with 1 portion of dough at a time, roll out to 1/4 inch thick. Cut out cookies using 2- or 3-inch cutters and arrange about 1 inch apart on the cookie sheets. Reroll and cut the scraps. If desired, sprinkle the cookies very lightly with: (Colored sprinkles, decorating sugar, or nonpareils)


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Preheat your oven to 375 degrees F (190 degrees C). Line two baking sheets with parchment paper. When the batter is firm, roll into 1 1/2 inch (3.75 cm) round balls (about 2 tablespoons/25 grams) and place the cookies on the prepared baking sheets, spacing about 3 inches (7.5 cm) apart.


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Wrap each disc in plastic wrap. Put in the fridge until it's hard enough to roll. Preheat the oven to 350 degrees F. Roll out one piece of dough at a time until it is ¼ inch thick. Cookie sheets should have about an inch of space between each cookie. Use 2- or 3-inch cookie tools to make the shapes.


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1. Preheat oven to 350. 2. Cream together butter and sugar add egg, vanilla, and almond extract, mix well. 3. Sift together flour and salt. Add in one of the optional ingredients if using. 4. Add dry ingredients to butter mixture and mix until just combine.

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1 cup unsalted butter, softened. 2/3 cup sugar. ⅔ cup sugar. 1 large egg. 1 large egg. 1/4 teaspoon baking powder. ¼ teaspoon baking powder. 1/8 teaspoon salt. ⅛ teaspoon salt.


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Starting at the long edge, roll the pastry into a log. Cover with plastic wrap and place in the refrigerator to chill for 30 to 60 minutes (or overnight). Repeat the process with the second portion of pastry. Preheat your oven to 350 degrees F (180 degrees C). Have ready a baking sheet lined with parchment paper.


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Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper. 2. In a medium bowl, combine the flour, baking soda, and baking powder. Set aside. 3. In a large bowl, cream together the butter and 1 ½ cups of white sugar until smooth. Beat in the egg, vanilla extract, and almond extract (if using).


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