Hmmmmn.....I have had a change of mind. A few months ago I wrote about how I'd been searching for a better cookie recipe. The one I'd been using was producing cookies with a very bubbled surface. Not great for decorating. So I was looking for a solution. The recipe I found eliminated that problem - but I think I understand why, now.
The worst air bubbles seem to be on the cookies that have been cut out of re-rolled dough. So, when you gather up the scraps from your first cut-outs, you incorporate air into the dough. The new cookie recipe had a lot of eggs in it - so, it was quite a dense mixture. The problem that I've found with that, is that it isn't bearing up well after re-kneading and re-rolling. It's becoming too...doughy!
So, funny thing: I fiddled with another recipe, and landed up pretty much with what I'd been using originally!!
Now, though, I'm re-kneading with an aim to eliminated those pesky air pockets, and I'm using the right roller ( a heavy stainless steel one, instead of my light fondant roller. What was I thinking??) and smoothing out the surface of the cookie - just as it comes out the oven -with a cake smoother. Thanks to The Bearfoot Baker for that nugget!
Flat, straight edged, crisp and tasty cookies. I'm happy.
Basic Butter Cookies
recipe by Tea, Cake and Create
250g butter, at room temp.
300g caster sugar
2 XL eggs
620g cake flour
1/2 tsp salt
1 tsp vanilla extract - I use Vanilla Girl vanilla, so just a few drops.
1-2 TBS milk, if needed
Cream together the butter and sugar
Add the eggs, one at a time, beating on low speed. Add the vanilla.
Sift in the flour and salt. Mix until just clumping, (if the dough seems too crumbly add a dash of milk) then form into a ball by hand. Place in cling-wrap, and refrigerate for 4 hours or overnight.
Roll-out and cut out cookies on a surface dusted with cornflour. (See here for some tips).
Bake at 180'C for 8-10 minutes until the edges are just starting to turn golden.
Decorate when completely cool.
Let me know how this (or the previous) recipe works for you.