4 c Unbleached all-purpose flour
2 c Whole wheat pastry flour
2 tb Baking powder
1/2 ts Salt
1 1/2 c Softened butter or
-margarine; (3 sticks)
2 c Turbinado or granulated
-sugar
3 lg Eggs; at room temperature
2 tb Vanilla extract
MAKES 6 CUPS OVO-LACTO
Four different styles of cookies-dropped, sandwich, cut-out and icebox-can
be made by following this basic dough recipe. They are different enough in
shape, color and flavor, that no one will ever guess they came from the
same batter.
See separate recipes for Pinwheels, Iced Holiday Cookies, Sandwich Cookies,
Poppyseed Swirl Icebox Cookies and Sand Tarts.
In large bowl, mix both flours, baking powder and salt. Set aside.
In heavy-duty mixer, or in large bowl with sturdy hand mixer, beat butter
or margarine until light and fluffy. Beat in sugar until well-blended. Add
eggs, one at a time, beating well after each addition. Beat in vanilla.
Slowly add 1/2 of flour mixture, beating until well-blended. If using
mixer, change to paddle attachment and slowly add remaining flour mixture.
If using hand mixer, mix remaining flour mixture in by hand with a large
spoon until a smooth dough has been formed.
Turn dough out onto clean surface and knead briefly. Divide into three
equal portions. Wrap each portion in plastic wrap and refrigerate. (Dough
will keep wrapped airtight in refrigerator up to 1 week, or in freezer up
to 2 months. Completely thaw in refrigerator before using.)
Yields
6 servings
