Friday, December 16, 2011
2 1/2 c. all-purpose flour
3/4 c. superfine sugar
1/4 tsp. salt
16 T. unsalted butter, cut into sixteen 1/2-inch pieces and softened
2 tsp. vanilla extract
2 T. cream cheese, softened
1. In a mixer with a paddle attachment, mix flour, sugar, and salt on low speed until combined. With mixer running on low, add butter one piece at a time; continue to mix until mixture looks crumbly and slightly wet. Add vanilla and cream cheese and mix on low until dough just begins to form large clumps.
2. Remove bowl from mixer; knead dough by hand in bowl for two or three turns to form a large ball. Turn dough onto counter top and divide in half, pat into two 4-inch discs, wrap each in plastic wrap and refrigerate until dough is firm but malleable, about 30 minutes. (Don't skip the refrigeration! Very important.)
3. Heat oven to 375 degrees. roll out one dough disc to an even 1/8 inch thickness. Cut out with cookie cutters and place on a parchment paper-lined baking sheet. Bake for about 10 minutes. Cool and frost.