Tuesday, December 18, 2012

The Rosiethon. Day 7. Basic Butter Dough.

It's Day 7 of the Rosiethon.

If you're paying attention,
why yes, yesterday was Day 8.

I made this double batch of dough on Day 7,
and left it in the fridge until Day 9.
The butter dough serves as the cookie base
and I'll make two different toppings for the two bases.
I'm making a Basic Butter Dough
- an extremely versatile dough -
which I will halve and take into two different directions:

Here's the Basic Butter Dough.
I made the dough,
rolled it into two logs,
and left it in the fridge until I was ready to make
the Brownie Squares and the Caramel Pecan Cookies,
which wasn't until 2 days later.

If you want to halve the recipe
and only make one of the above delicacies,
that's fine,
but I always go with the double recipe
because I want both of these goodies.

 Basic Butter Dough

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 together butter and sugar at medium-high speed until pale and fluffy - about 3 minutes in a standing mixer or 6 with a handheld.
Beat in eggs and vanilla.
Reduce speed to low and add flour mixture.
Mix until just combined.
Form dough into 2 12-inch logs on a sheet of plastic wrap and roll up dough in plastic.
Chill until firm, at least 4 hours, or for a day or two, until you have time to continue and feel like it.

Or, if you want to, don't chill and go directly to making the Brownie Squares or the Caramel Pecan Cookies.  RECIPES FORTHCOMING.

Gradually beat in sugar.

Add eggs, one at a time,
beating after each addition.
Remember to scrape down the sides.

Vanilla in.

Add in flour mixture, gradually,
at low speed.

Gather dough into a ball.

Form into two 12-inch logs.

Wrap in plastic and refrigerate
until you're ready for the next step -
Brownie Squares
and Caramel Pecan Cookies.

You'll need 2 greased 9 x 13 inch baking dish,
lined with greased foil, with a two-inch overhang
on both ends.

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