This video doesn’t even begin to convey the surprise and excitement that I felt when someone in Lyon, France recognized me from the old YouTube videos I used to make for my old job! We live in a small world – let’s all be nice to each other because you never know who you’re going to meet!
Shout out to Marwen at Scrapcooking – you’re awesome!
Here’s the recipe for the cookie dough I make in the video. It’s a great recipe that holds its shape extremely since there is which is great for stamping, and it doesn’t need to be chilled in between mixthe dough and rolling it out, so it gets extra points as a time saver.
Easy Cut Out Cookie Recipe
10 tablespoons unsalted butter, softened
1-1/2 cups granulated sugar
1 egg at room temperature
1-1/2 teaspoons vanilla extract
1/2 teaspoon almond extract
2-1/2 cups all purpose flour
1/4 teaspoon teaspoon salt
1/4 cup whole milk at room temperature
Preheat the oven to 350 degrees F. Line baking sheets with parchment paper.
In a large bowl, beat the butter and sugar together on medium speed until very light and fluffy. Add the egg and beat well to combine, scraping down the bottom and sides of the bowl as needed. Add the vanilla and almond extracts and beat until well combined.
Stir together the flour and salt. Add the flour mixture alternately with the milk in 3 additions, scraping the bowl well after each addition, stopping after the last of the flour has been incorporated.
On a heavily floured countertop, roll out the cookie dough to 1/4 inch thickness. Imprint and cut into desired shapes, and transfer to the parchment lined baking sheets, leaving about 1 inch in between cookies. Bake for 7-10 minutes depending on the size of the cookies. The cookies will not brown much, but they are done when the middle of the cookie looks matte instead of slightly greasy.
The Walloping Teaspoon Crew
Sean McShane: videographer, editor, and resident stand up comic
Music by Joakim Karud http://youtube.com/joakimkarud