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Save this Rich roll cookies recipe and more from Joy of Cooking: 75th Anniversary Edition - 2006 to your own online collection at EatYourBooks.com. Rich roll cookies from.

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Working with 1 portion of dough at a time, roll out to 1/4 inch thick. Cut out cookies using 2- or 3-inch cutters and arrange about 1 inch apart on the cookie sheets. Reroll and cut the scraps. If desired, sprinkle the cookies very lightly with: (Colored sprinkles, decorating sugar, or nonpareils)

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Starting at the long edge, roll the pastry into a log. Cover with plastic wrap and place in the refrigerator to chill for 30 to 60 minutes (or overnight). Repeat the process with the second portion of pastry. Preheat your oven to 350 degrees F (180 degrees C). Have ready a baking sheet lined with parchment paper.

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Instructions. Beat butter and white sugar on medium until fluffy. Add 1 whole egg, baking powder, salt and vanilla and beat well. Stir in flour by hand. Refrigerate 1 hour and then roll out dough. Use cookie cutters and place cut dough on cookie sheet. Bake at 350 degrees for 8-9 minutes.

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Preheat your oven to 375 degrees F (190 degrees C). Line two baking sheets with parchment paper. When the batter is firm, roll into 1 1/2 inch (3.75 cm) round balls (about 2 tablespoons/25 grams) and place the cookies on the prepared baking sheets, spacing about 3 inches (7.5 cm) apart.

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Chill dough 3-4 hours before rolling and cutting. Bake at 375 F. for 7 to 12 minutes. Rich Roll Cookies. Cream 1 cup butter and 2/3 c. sugar. Beat in 1 egg. Combine and add 2 1/2 cups sifted all purpose flour, 1/2 tsp. salt, 1 tsp. vanilla. Chill dough 3-4 hours before rolling and cutting. Bake at 350 for 8 to 10 minutes.

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1. Preheat oven to 350. 2. Cream together butter and sugar add egg, vanilla, and almond extract, mix well. 3. Sift together flour and salt. Add in one of the optional ingredients if using. 4. Add dry ingredients to butter mixture and mix until just combine.

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For Sugar Cookies: In a separate bowl whisk together the flour, salt, and baking soda. In the bowl of your electric mixer (or with a hand mixer), beat the butter and sugar until light and fluffy (about 3 minutes). Add the eggs and vanilla extract and beat until combined.

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Roll out a scant 1/4-inch thick, checking the underside frequently and smoothing out any creases. Keeping the wax paper in place, layer the rolled dough on a tray and refrigerate for 20 to 30 minutes, or until cold and slightly firm but not hard. Preheat the oven to 350 degrees F. Lightly grease cookie sheets.

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Combine and add flour and salt. Wrap dough well and chill or freeze until you are able to handle it easily. Can also make day ahead and place in fridge wrapped in plastic wrap. To bake: Preheat oven to 350. Roll out and cut with cookie cutters. Place on either a greased cookie sheet or one lined with a silpat liner or parchment paper.

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An All-Time Classic. Cobb Salad. Quick PB and J Thumbprints. Cacio e Pepe. BLT. Joy of Cooking has gone down in history as one of the greatest cookbooks of all time. This complete guide to home cooking, self-published by Irma S. Rombauer in 1931, has endured as a tentpole of culinary education for generations.

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1 teaspoon vanilla. Combine and add: 2 1/2 cups sifted all-purpose flour. 1/2 teaspoon salt. Chill dough 3 to 4 hours before rolling. Preheat oven to 350 degrees. Roll out and cut. Bake for 8 to.

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1 cup unsalted butter, softened. 2/3 cup sugar. ⅔ cup sugar. 1 large egg. 1 large egg. 1/4 teaspoon baking powder. ¼ teaspoon baking powder. 1/8 teaspoon salt. ⅛ teaspoon salt.

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Cream butter and sugar. Beat in egg and flavoring. Combine and add flour and salt. Chill dough 3-4 hours. Preheat oven to 350°F. Roll thinly and cut.

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Wrap each disc in plastic wrap. Put in the fridge until it's hard enough to roll. Preheat the oven to 350 degrees F. Roll out one piece of dough at a time until it is ¼ inch thick. Cookie sheets should have about an inch of space between each cookie. Use 2- or 3-inch cookie tools to make the shapes.