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Title: Multipurpose Butter Cookie Dough
Yield: 1

Ingredients

    1/2 lb unsalted butter; at cool
           -room
      1    ; temperature
      1 c  granulated sugar; processed
           -in food
      1    ; processor for 30
      1    ; seconds
    1/2 ts salt
      1    whole egg; plus
      1    yolk
      2 ts vanilla extract
  2 1/2    cupbleached all-purpose
           -flour

Instructions

1. Cream butter, sugar, and salt in workbowl of electric mixer at medium
speed until light and fluffy. Add yolk, beat well then add whole egg and
vanilla; continue beating until well incorporated. Add flour; beat over
low speed until flour is just mixed. Divide dough in half and wrap in
plastic wrap. Refrigerate until firm, at least 1 hour.

2. Heat oven to 350 degrees. Remove one disc of dough from refrigerator
and cut in half. Return unused portion of dough to refrigerator. Lightly
flour work surface; roll dough to 1/2-inch thick, using offset spatula to
loosen dough. Lightly sprinkle surface with flour as needed to keep dough
from sticking.

3. Cut or form dough into desired shape. Place dough shapes 1/2-inch
apart on parchment-lined cookie sheet. Bake until golden brown, 6 to 8
minutes.

4. Use thin-bladed spatula to immediately transfer cookies to cooling
rack. Cool to room temperature. Repeat rolling, cutting, and baking
remaining dough. Decorate cooled cookies, if desired, and transfer to
airtight container. c 1996 Lifetime Entertainment Services. All rights
reserved.

MC formatted using MC Buster by Barb at PK

Converted by MM_Buster v2.0l.

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