Dutch Sugar Cookies (Arnhemse Meisjes)

Name: Dutch Sugar Cookies (Arnhemse Meisjes)
Ingredients: Sugar, for sprinkling; 1/3 cup whole milk; 5 grams fresh yeast; 1 1/2 cups unbleached all-purpose flour; 1/4 teaspoon kosher salt; 1 tablespoon pure vanilla extract; 1 stick (1/2 cup) unsalted butter, cut into tablespoons, room temperature

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Servings: 30

Cost: $0.72 /serving

Author : Martha Stewart

Ingredients

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Sugar, for sprinkling1/3 cup whole milk5 grams fresh yeast1 1/2 cups unbleached all-purpose flour1/4 teaspoon kosher salt1 tablespoon pure vanilla extract1 stick (1/2 cup) unsalted butter, cut into tablespoons, room temperature

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Instructions

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Step 1

Line a baking sheet with parchment; sprinkle evenly with sugar to cover. Set aside.

Step 2

In a liquid-measuring cup, combine milk and yeast. In the bowl of an electric mixer fitted with the paddle attachment, combine flour, salt, and vanilla. Beat in milk mixture on medium-high speed until thoroughly combined, about 2 minutes. With mixer running, add butter, 1 tablespoon at a time, making sure it is fully incorporated before adding the next one. Once all butter has been added, increase speed to high and beat 5 minutes. Turn out dough, wrap tightly in plastic, and refrigerate at least 2 hours and up to overnight.

Step 3

Preheat oven to 350 degrees. Generously sprinkle sugar on work surface. Place dough on sugared surface; sprinkle with sugar to cover. Top with a piece of parchment, then roll out dough 1/4 inch thick. Using a 3-inch oval cutter, cut out cookies. Transfer to prepared baking sheet, spaced 1 inch apart. Sprinkle with additional sugar. Bake until deeply golden all over, 15 to 18 minutes. Let cool on sheet 5 minutes, then transfer to a wire rack and let cool completely.