Today I'm making a double recipe for Basic Butter Cookies. These go into 2 - 9 x 13-inch baking dishes, so if you only want to do one, halve the recipe. The dough can be made ahead, rolled into a log, wrapped in plastic, and chilled. The dough is evenly spread out in a 9 x 13 pan and partially baked. While the base cools, I prepare two toppings - a chocolate brownie one and a caramel pecan one. Hence, the reason why I double the recipe. Both toppings are wonderful.
Doubled Recipe For Basic Butter Cookie Dough Fits into 2 9 x 13-inch pans. If you like, you may halve it, and only do one of the toppings, or you could halve the two topping recipes and use one on one half and the second on the other half. The cook time is the same for both. 4 cups flour 1 tsp baking powder 1 tsp salt 3 sticks unsalted butter, softened 2 cups sugar 2 large eggs 1 tsp vanilla Whisk together flour, baking powder, and salt. Beat butter and gradually beat in sugar in large bowl until light and fluffy. 3 minutes with standing mixer. 6 minutes with handheld. Beat in eggs and vanilla. At this point, you can form the dough into 12-inch logs and wrap up in plastic and refrigerate, waiting until later to finish. Or, you can press evenly onto prepared 9 x 13 baking dishes. To prepare, butter the dishes, butter foil, and line dishes with foil. Press dough evenly into baking dish, using plastic to spread out and prevent dough from sticking. Chill. Bake at 375 degrees about 25-30 minutes until golden brown. Cool in pan on rack for 20 minutes. Leave oven on. While the crusts cool, prepare your toppings, which will be my next two posts. Chocolate Brownie topping Caramel Pecan topping
I beat the butter for a minute or so, then gradually beat in the sugar, then continued beating in a standing mixer for 3 minutes, until pale and fluffy. I beat in the eggs and vanilla. Then I reduced the speed to low and beat in the dry mixture.
I halved my dough and ...
... turned out onto my prepared buttered pans with buttered foil.
Work with it. You want evenness, so you can spread it out.
Using plastic wrap on top and a mini rolling pin, evenly spread the dough.
Thusly. Chill until firm. About 20 minutes.
I baked the bases in a 375 degree oven for about 25 - 30 minutes. Until golden brown. Take out and let cool for twenty minutes. While the bases are cooling, prepare your toppings: chocolate brownie and caramel pecan.