Breville Test Kitchen

Essential Sugar Cookies

Name: Essential Sugar Cookies
Cook time: 1800 s
Total time: 5400 s
Yield: Makes about 26
Ingredients: 8 oz unsalted butter - at room temperature, chopped; 1 cup (7 oz) superfine sugar; 2 tsp vanilla extract; 2 egg yolks; 3⅓ cups (17½ oz) all-purpose flour; ½ tsp fine salt

Say goodbye to tedious creaming and hello speedy cookie dough. The Breville Food Processor streamlines the process, so you’re ready to roll and cut, in half the time. Crispy, golden and melt-in-the-mouth…will you dunk, decorate or devour?

1 hr 30 mins total time

30 mins active time

Easy

Makes about 26

Ingredients

Measurements:

8 oz unsalted butter
at room temperature, chopped
1 cup (7 oz) superfine sugar
2 tsp vanilla extract
2 egg yolks
3⅓ cups (17½ oz) all-purpose flour
½ tsp fine salt

Instructions

1Assemble the processor with the green S-blade™ in the bowl. Add the butter, sugar, vanilla and egg yolks and process until well combined, scraping down the side occasionally. Add the flour and salt and process until the mixture resembles fine crumbs.
2Turn the dough onto the countertop and bring together into a ball. Roll half the dough between sheets of parchment paper until ¼-inch thick. Repeat with the remaining dough. Place on a flat tray and refrigerate for 30 minutes, or until firm.
3To preheat the oven, insert the wire rack into positions 4. Select Cookies, No Fan, 325°F, for 15 minutes and press Start.
4Using your favorite cookie cutters, cut the dough into shapes and place on parchment paper lined trays.
5Once preheated, place one tray in the oven and bake for about 15 minutes, or until pale and just cooked. Repeat with the remaining cookies.
Tip: Keep the uncooked cookies in the refrigerator while each batch cooks.
6Stand the cookies on the trays for 5 minutes before transferring to a wire rack to cool.
7These crisp, golden cookies will happily sit in your airtight cookie jar for up to a week. But hey, there’s way too much fun stuff to keep them in there. Sandwich or top with jam, frosting or ice cream. Crumble into parfaits or use as croutons over yogurt and fruit salad. We love them dipped in chocolate or caramel for a cookie fondue or layered in a cake pan as the base for an ice cream cake.