Cooks Illustrated Butter Cookies (Number 65, November & December 2003) 2-1/2 c (12.5 ounces) unbleached all-purpose flour ¾ c (5.5 ounces) superfine sugar ¼ tsp salt 16 tablespoons (2 sticks) unsalted butter, cut into sixteen ½ inch pieces, at cool room temperature (about 65 degrees) 2 tsp vanilla extract 2 tablespoons cream cheese, at room temperature In bowl of standing mixer fitted with flat beater, mix flour, sugar, and salt on low speed until combined, about 5 seconds. With mixer running on low, add butter 1 piece at a time; continue to mix until mixture looks crumbly and slightly wet, about 1 minute longer. Add vanilla and cream cheese and mix on low until dough just begins to form large clumps, about 30 seconds. Remove bowl from mixer, knead dough by hand in bowl for 2 to 3 turns to form large cohesive mass. Turn out dough onto countertop; divide in half, pat into two 4-inch disks, wrap each in plastic, and refrigerate until they begin to firm up, 20 to 30 minutes. (Can be refrigerated up to 3 days) Adjust oven rack to middle position; heat oven to 375 degrees. Roll out 1 dough disk to even 1/8-inch thickness between 2 large sheets parchment paper; slide rolled dough on parchment onto baking sheet and chill until firm, about 10 minutes. Meanwhile, repeat with second disk. Working with first portion of rolled dough, cut into desired shapes using cookie cutters and place shapes on parchment-lined baking sheet, spacing them about 1-1/2 inches apart. Bake until light golden brown, about 10 minutes, rotating baking sheet halfway through baking time. Repeat with second portion of rolled dough. (Dough scraps can be patted together, chilled, and re-rolled once.) Cool cookies on wire rack. - if you cannot find superfine sugar, you can obtain a close approximation by processing regular granulated sugar in food processor for about 20 seconds :: zombiechow main ::