I hate making cutout cookies in the past as they weren’t as great as what I thought. When I switched to the reverse mixing method I was totally converted (read more about this method in my brown butter cookies post). With this method there is no need to wait for your butter to soften. The dough will be ready within 5 minutes. I am especially thrilled about the workability of the dough. The cookies maintain good quality without toughening even after being rolled for four times! With the traditional creaming method, the cookies will be tough and hard as rock after the second shaping.
This is another recipe I tried from The Art and Soul of Baking by Cindy Mushet. Simple ingredients with awesome flavour (hubby said they taste like Kjeldsens butter cookies). Due to copyright issue I am not allowed to reprint the recipe here but I do find a link to it
(sorry for having you clicking here and there). (Updated; I’ve included my own version below. It contains less sugar and uses vanilla bean paste which is more fragrant.)
EC以前很怕做印模曲奇，因為常常做得不好，但自從轉了攪拌方法之後，嘩，不得了！簡直就像發現了寶藏一樣！用reverse mixing方法做的曲奇(詳情請參閱雙色焦牛油曲奇)，牛油不用回温， 麵糰在五分鐘內便可弄好，令EC最興奮的是麵糰在經過四次按壓印模後焗出來的曲奇竟然仍能保持鬆脆，平時以傳統糖油拌法做的曲奇，第三批做的曲奇已經起筋變硬了。
今次的印模曲奇食譜繼續來自Cindy Mushet的書The Art and Soul of Baking， 材料簡單，味道卻十分讚(老公說像丹麥藍罐曲奇)。但因為版權問題，EC本來不打算分享，後來竟然在互聯網找到此食譜的授權轉載，那麼EC分享食譜連結便沒問題了！
Cutout Sugar Cookies 印模牛油曲奇
Updated Mar 17, 2015:
I’ve included the recipe I developed from the book. The pictures shown below was a triple batch. Please click here for the original recipe
160 g all-purpose flour
60 g granulated sugar
1/8 tsp salt
115 g cold unsalted butter, cubed
1 (about 17 g) large egg yolk
1 tsp vanilla bean paste
大蛋蛋黃 1 隻（約17克）
(This is my way of making cookies, which is not all the same as the directions stated in the original recipe.
Combine and sift the dry ingredients in a mixing bowl. Stir with a whisk until thoroughly combined.
Cut cold butter into cubes then add to the dry ingredients. With a hand or stand mixer fitted with the paddle attachment, mix on slow speed until the mixture resembles bread crumbs or wet sand. Watch out for flying ingredients if you use a hand mixer.
凍牛油切丁放入乾料鋼盆中, 用手提或座檯式打蛋器以低速將材料打至濕沙或麵包糠狀 (用手提打蛋器的話小心材料滿天飛 )。
Divide the dough in three portions (my batch is 1.5 times the original recipe. Just divide the dough by whatever number of yolks you use). Roll out each dough in between two pieces of parchment paper (to prevent sticking) to 1/8 inch thick. With parchment paper on, stack flattened doughs on a large baking sheet then freeze for ten minutes until semi firm.
Preheat oven to 350ºF/180ºC. Line baking sheet with parchment paper or silicone baking mat. When the dough is firm, working with one dough a time, peel off the parchment paper from the top. Cut dough into desired shapes then place on baking sheet. Collect dough scraps and form into a ball then repeat the rolling, chilling, and cutting process. The dough can be re-rolled 3 to 4 times.
焗爐預熱350ºF/180ºC ，烤盤墊上牛油纸或矽膠墊，從冰箱取出一份麵糰, 撕去面的牛油紙, 用曲奇模印出所需形狀放在烤盤上，收集剩餘的麵糰按成一團，重覆壓平、雪硬及印模過程，麵糰可印模約三至四次。
Bake for 10 to 12 minutes (depending on the size and thickness of the cookies so adjust your time accordingly) until they turn golden around the edges. Let cookies sit a few minutes on the sheet before transferring to a cooling rack to cool completely.
Each dough makes approximately 60 small cookies about 2×1.5 inches in size or 16 gingerbread man cookies about 3.5×3 inches in size. One yolk portion = one dough.
每份麵糰可做約60塊2×1.5吋小曲奇或16塊 3.5×3吋薑餅人曲奇，一個蛋黃份量 = 一份麵糰
After re-rolling the dough for the third time, I let my two-year-old son play with the remaining dough. He played and played with it and made a few cookies himself. The circle one was the last bit of the dough. It wasn’t as good as the ones made with the first rolling but still remained crispy.
My son’s cookies.
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