Ever wonder what to do with all those cookie scraps when you are making your rollout cookies? Grab some milk chocolate chips from the pantry, flatten out the dough and wrap it around the chocolate chips!!!! Ingenious!! Just pop them on the baking sheet with the other cookies, bake for 10 minutes and you have an extra little treat without wasting a thing! Talk about sustainability!!!!!
Butter Rollout Cookies
1 cup unsalted butter (2 sticks), room temperature
1 cup granulated sugar
1 tsp pure vanilla extract
1/2 tsp pure almond extract
3 cups all purpose flour, sifted
In a stand mixer (or using a hand mixer) cream butter until fluffy (about 2-3 minutes). Gradually add sugar and cream until smooth (about 2-3 more minutes).
Add vanilla extract, almond extract and egg. Mix on low speed until smooth scraping down the sides occasionally.
Add flour one cup at a time and mix on low speed until dough comes together.
Separate dough into 2 discs. Wrap in plastic wrap and refrigerate at least 1 hour.
Preheat oven to 350 degrees F. Take dough out about 15-20 minutes before rolling out.
Turn dough out on a floured surface. Using a heavy rolling pin, roll dough out to 1/4 inch thickness. Cut into desired shapes with cutters.
Bake 10 minutes or until edges are lightly browned. Cool on a wire rack.