Prep 10 mins
Cook 13 mins
I used to work at cookies by design,so this is the real deal - except modified a little because the average person will not be able to buy "almond emulsion" or "spread" Also, this recipe is scaled down from it's original, which was made in a 60 qt. mixer. It may have to be scaled down again. I have not made it at home. I must warn you, I do not know the yield on these cookies. I made up a number...
- 24 ounces butter (softened)
- 20 ounces powdered sugar (sifted)
- 3 whole eggs, plus
- 1 egg yolk
- 1⁄2 ounce vanilla extract
- 1⁄4 ounce almond extract
- 6 1⁄2 cups flour
- With paddle attachment, mix butter for 30 seconds. Add a 1/3 of the powdered sugar, mix on first speed for 1 minute. Add another 1/3 of the powdered sugar, mix another minute. Finally, add the last 1/3 of sugar, mix 1 minute.
- Combine eggs, vanilla, and almond extract together, add to butter/sugar mixture. Mix for 30 seconds.
- Add a 1/3 of the flour, mix 1 minute.
- Add the next 1/3 of the flour, mix 2 minutes.
- Add the final 1/3 of the flour, mix 3 minutes.
- Refrigerate until able to be rolled out and cut into desired shapes.
Let me tell you, I have been searching for this recipe for years!! Thank you so much for shedding the light finally!! These cookies are SPOT ON replicas for the cookies by design cookies. And pretty spot on for the yeild too.. I got 52 cookies out of it. They needed to cook in my oven about 12 minutes (maybe longer if you make them thicker then 1/4 inch) on 350 til they are just a tooouch brown on the edges. They are absolutly yummy and perfect! Cant wait to ice them and decorate them tomorrow!
Would you consider putting the bake temp and time on this recipe? I'm going with 350 for 8-12 minutes but first timers might appreciate the info.
The submitter made a mistake. Please lighten up on them. Adjust the flour to 6.5 cups and this recipe works beautifully. Buttery and melt in your mouth!!! Thank you Chef 975808.