Ingredients: |
Ingredients: 1 1/2 cups (6 1/4 oz) AP flour
1/2 cup + 1 T (4 1/2oz) whole milk
a drop of lemon oil*
1 t instant yeast
1/4 t salt
1 stick unsalted butter, cut into 8 pieces
1 1/2 cups coarse sugar, for rolling
*Yes, a drop of lemon oil. You want just the merest hint of citrus here; it should be almost unidentifiable, just enough to make people wonder what they're tasting! Can be bought online from King Arthur catalog or website.
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Directions: |
Directions:Mix together flour, milk, lemon oil, yeast and salt till well-combined. Using an electric mixer, beat in the pieces of butter one at a time, beating for1 full minute after each piece is added. The dough will be very smooth and elastic. Remove from the mixer and place in a small bowl. Cover and refrigerate for 2 hours or as long as overnight.
Preheat oven to 275ºF
Sprinkle your work surface heavily with coarse sugar. Divide the dough in half. Working with on half at a time (keep other half refrigerated) roll dough on the sugar-covered surface as thinly as possible, adding additional sugar to the work surface from time to time. Halfway through the rolling time, turn dough over so that both sides end up heavily coated with the sugar.
Using a cookie cutter, pizza wheel or sharp knife, cut the dough into shapes...I prefer them in small rectangles. Pieces should be about 2 1/2 in in size as they will shrink a bit and by the time they're finished baking, will be about 2 in. Note; If you make them too large, the edges brown way before the middle...the goal is an evenly browned cookie. Transfer the cookies to a parchment lined cooling rack (not a cookie sheet). Repeat with the remaining dough.
Bake cookies for 45 -50 minutes. They should be a deep golden brown but not burned. The closer you get to deep brown, the better they'll taste. Remove them from oven and parchment paper to cool on rack, otherwise they may stick to the parchment. They are meant to be more "crunchy" than flakey. |
This recipe for Dutch Girl Cookies (aka Caramelized Sugar Cookies) is from