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Sugar Cookie Dough Additions and Directions
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Source: Vancouver Sun
| ½ cup (125 mL) | finely chopped dried cranberries |
| 1 tbsp (15 mL) | finely grated orange zest |
| Pinch | nutmeg |
| Icing sugar for dusting, (after baked and cooled) | |
| Dark Chocolate-Pistachio | |
| ½ cup (125 mL) | finely chopped dark or semi-sweet chocolate |
| ¼ cup (60 mL) | finely chopped pistachios |
| flaked sea salt, (to sprinkle on top before baking) | |
| Peppermint | |
| ¾ cup (180 mL) | finely chopped candy cane |
Add these extra ingredients during initial mixing of the sugar cookie dough.
Once mixed, separate your dough into two pieces.
Work and roll each piece into logs that are around 2 inches in diameter.
Wrap and rest in fridge for at least half an hour.
When ready to bake, cut into 1/5-1/6-inch (3-5-mm) slices and bake according to instructions given above.
NOTES
The Cookie Method: Yes, this is really a thing. And no, I’m not being dramatic. The cookie method exercised in this recipe is called creaming. Creaming relies on your butter being whipped to as light as can be before adding your sugar, eggs and vanilla. Whipping these rich ingredients allows them to become aerated which means they’ll easily mix with your flour and other dry ingredients. In the end, this will not only affect the taste and texture of your cookies, but will also prevent your dough from greasily separating or spreading when baking. All in all, a creamed cookie is a happy one.
Hold Up, Wait A Minute: Letting your dough rest for 30 minutes or more before rolling it out will benefit you in more ways than one. When a creamed cookie dough (the type exercised in this recipe) is first mixed, you’ll notice it’s rather sticky and hard to handle. A resting time after the initial mixing allows your wet ingredients to become fully absorbed by the dry, making it less tacky and delicate than it once was. In the end your dough will be easier to roll out and your cookies will hold their shape that much more.
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