I swear I did not screw up this recipe. First, the dough was impossible to work with (even after chilling for a few hours as instructed). Second, the cookies spread out too thin and lost their shape (the one with red sprinkles-supposed to be a butterfly...does it look like one?). So I made a second batch, add 5 tbsp of flour and it was easier to work with (the one on the right). The thing is, they still turned out to be too eggy for the family and had no flavour.
Ingredients:
8 tbsp salted butter, melted
1 cup castor sugar
1 whole eggs + 2 egg yolks
2 cups all-purpose flour
1/2 tsp baking soda
a pinch of salt
Method
1. Beat butter and sugar until creamy. Add egg and egg yolks, beating well.
2. In a separate bowl, mix together flour, baking soda and salt. Gradually, add enough to the butter mixture to make a dough that holds together and can be rolled. Form the dough into 2 balls, wrap in foil and refrigerate for several hours.
3. When chilled, roll out thinly on a floured board.Cut into shape with cookie cutters and sprinkle with castor sugar. Place on a greased baking tray and bake for 10 minutes at 180C/360F until the cookies are golden.
So, where did I go wrong?
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