Cookie Tart Cakes: Dough

Cookie Dough:

• 3 cups all purpose flour
• 2 teaspoon baking powder
• 2 sticks unsalted butter
• 1/2 teaspoon sea salt
• 1 cup sugar
• 1 large egg
• 1 teaspoon vanilla or vanilla paste

DIRECTIONS:

1. In a large bowl, using an electric mixer fitted with the paddle attachment on medium speed, beat butter and sugar for about 1½ minutes, or until smooth.
2. Beat in the egg and vanilla until well combined.
3. Scrape the sides of the bowl with a rubber spatula.
4. Turn the mixer speed to low and carefully add the flour mixture a little at a time, occasionally stopping to scrape the sides of the bowl.
5. Once all the flour has been incorporated, the dough should form a ball around the mixing attachment and feel soft but not stick.
6. Cut the dough in half and flatten into a disk.
7. Wrap in plastic wrap and chill for 30 minutes.

To bake:

1. Preheat oven to 375 degrees.
2. While the oven is heating up, remove the dough from the fridge and allow it to warm up a bit before rolling out on a flour dusted surface.
3. Roll out the dough to 1/2 inch thickness on a piece of parchment paper and then use a very sharp knife to cut around your shape.
4. Move the parchment carefully to a baking sheet and bake for 8-12 minutes or until golden brown.
5. Baking time will depend on the size of your shape so watch the first batch to make sure the correct time.
6. Remove the cookie from the oven and allow it to cool completely before decorating.

***To make the shape I printed a large full sheet heart on an 8 1/2 x 11 piece of paper and then cut out. I then traced that onto a piece of cardboard.