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Emeril's Sugar Cookies

 

 

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Sugar Maple Leaves Set against the Trunk of a Yellow Birch Tree
Sugar Maple Leaves Set against the Trunk of a Yellow Birch Tree
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Emeril's Sugar Cookies

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Every Day's a Party:
Louisiana Recipes for Celebrating
with Family and Friends
icon
By Emeril Lagasse with Marcelle Bienvenu and
Felicia Willett, 1999, William Morrow and Co.

3/4 cup (1 1/2 sticks) unsalted butter,
at room temperature
1/2 cup plus 2 tablespoons sugar
3 large egg yolks
1/2 teaspoon pure vanilla extract
1 1/4 cups plus 2 tablespoons
bleached all-purpose flour
1/4 teaspoon salt

Cream the butter and 1/2 cup of the sugar together with an electric mixer
on medium speed until smooth and fluffy, scraping down the sides of the
bowl as necessary. Add the egg yolks one at a time, beating after each
addition. Scrape down the sides of the bowl. Beat for 1 minute and
add the vanilla.
Combine 1 1/4  cups of the flour and the salt in a small mixing bowl
and add to the butter mixture. Mix on low speed until fully incorpor-
ated. Increase the speed to medium and mix until the dough is thick
and creamy, about 2 minutes.
Generously dust a large sheet of parchment or waxed paper with the remaining 2 tablespoons flour. Spoon the dough down the center of
the paper, fold the paper tightly over the dough, and roll into a cylinder
about 2 inches in diameter and about 17 inches long. Refrigerate for
4 hours.
Preheat the oven to 350 degrees F. Line a baking sheet with parchment
paper. Remove the dough from the refrigerator and peel away the paper. Using a sharp knife, cut the dough into 1/2-inch-thick slices. Place them
on the baking sheet about 1 1/2 inches apart. Sprinkle with 1 tablespoon
of the remaining sugar. Bake until lightly golden, about 15 minutes.
Remove the cookies from the oven and let cool completely on the sheet. Remove them from the sheet using a spatula or thin knife. Repeat the
process with the remaining dough and sugar. Makes about 32 cookies.


Featured Archive Recipes:
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