Pikkuleipienperustaikina Finnish Butter Cookie Dough Recipes

PIKKULEIPIENPERUSTAIKINA (FINNISH BUTTER COOKIE DOUGH)

Steps:

• This will yield 2 cups of dough. If you are using it as a starter base, it will depend on the recipe as to how many cookies it will make. Using it by itself, it should yield about 7.5 dozen.
• Preheat oven to 350F (175C).
• Do not refrigerate cookie dough.
• Fill a cookie press with dough as manufacturer directs.
• Select plate and fit onto press.
• Press dough onto an ungreased baking sheet. Sprinkle with colored sugar.
• Bake 10 to 12 minutes or only until cookies are firm and lightly browned around edges. Do not overbake. Cool on a rack.

LOW-FAT VEGAN COOKIE DOUGH

Steps:

• Mix 2 1/2 cups of the flour in a bowl with the baking soda, baking powder, and the salt. Mix the maple syrup, applesauce, brown sugar, and soymilk in another bowl, Stir the flour mixture into the mixed wet ingredients. Continue to add flour 1/4 cup at a time until dough is no longer sticky. Knead dough by hand adding a couple of tablespoons of flour at a time if dough becomes sticky.
• Dough can now be rolled and shaped as per need.
• Typical baking time is 10 minutes in a 325F oven.
• This recipe is the best effort to date of trying to find a workable low fat alternative to high fat pastry type cookie dough. Corn syrup will work in place of the maple syrup. Increasing the baking soda lightens the cookie, while decreasing it produces a chewier cookie. Sugar can be adjusted up or down as desired.

BASIC BUTTER COOKIE DOUGH

Steps:

• Place flour, sugar, butter, and salt in the bowl of a food processor; process until mixture is the texture of coarse meal.
• In a small bowl, lightly beat egg yolks and vanilla; with motor running, add to food processor. Process just until a dough forms.
• Icebox Butter Cookies:.
• Divide dough in half; form into two 2-inch square logs, each approximately 5½ inches long. Wrap logs in waxed paper; refrigerate until firm, at least 2 hours.
• Preheat oven to 350 degrees. Slice dough crosswise, 3/16 inch thick; carefully transfer slices to baking sheets.
• If decorating, brush with egg wash, then sprinkle with sugar or sprinkles. Bake until edges are firm (not brown), 10 to 15 minutes. Cool 1 to 2 minutes on baking sheets; cool completely on a rack.
• Store finished cookies in an airtight container, up to 2 weeks.
• Rolled Cut-outs:.
• Divide dough in half; form into two ½-inch-thick disks. Wrap in plastic; chill until firm, at least 1 hour.

BAKED PEAMEAL BACON AND EGGS

Steps:

• Cover bottom of greased 9x13 " pan with bacon in rows.
• Beat eggs in bowl. Stir in milk.
• Add flour, baking powder, salt, and pepper. Stir. Pour over bacon.
• Bake at 425' for 35 min until brown and crusty.