Receiving Instructions
- Store unopened at room temperature for up to 18 months.
Preparation Instructions
- 12 Tbs. (1 1/2 sticks/185 g) unsalted butter, at room temperature
- 1 sugar packet (included)
- 1 egg, at room temperature
- 1 cookie mix packet (included)
- All-purpose flour for dusting (for cutout cookies)
For Cutout Cookies: Shape dough into a flat disk. Wrap tightly with plastic wrap and refrigerate until firm, at least 3 hours or up to overnight. Line several baking sheets with parchment paper. On a floured work surface, roll out dough 1/4-inch (6 mm) thick, dusting with more flour as needed. Using cookie cutters about 2 inches (5 cm) in diameter, cut out cookies and transfer to prepared baking sheets. Reroll scraps and cut out more cookies.
For Sliced Cookies: Shape dough into a log about 2 inches (5 cm) in diameter and 11 inches (28 cm) long. Wrap tightly with plastic wrap and refrigerate until firm, at least 3 hours or up to overnight. Line several baking sheets with parchment paper. Starting at one end of the log, cut dough into 1/4-inch (6 mm) rounds and transfer to baking sheets.
For Both Types of Cookies: Position one rack in upper third and one rack in lower third of oven and preheat to 350°F (180°C). Bake until cookies are golden on edges, 12 to 14 minutes, rotating baking sheets halfway through baking. Let cookies cool on baking sheets for 5 minutes, then transfer to wire racks and let cool completely.
Makes approx. 44 cookies.