Recipes

Cookie Dough – Pink

Allergens:

eggs, milk, tree nuts, wheat

HACCP rules:

Food Preparation & Service Handling

Prep Time:

1080

Yield

Shelf Life

630 gflour, all purposeCookie Dough – Pink
2 tbspbaking powderCookie Dough – Pink
1/2 tspcardamom, groundCookie Dough – Pink
1 lbunsalted buttercold1/2″ dice
2 cupgranulated sugarCookie Dough – Pink
1 tspkosher saltCookie Dough – Pink
1 tspextract, almondCookie Dough – Pink
2 eachcage free eggsCookie Dough – Pink

1
Sanitize all work areas, cutting boards, equipment and sinks used in the preparation of this recipe.
2
In a medium bowl, sift together the flour, baking powder and ground cardamom. Whisk to combine and set aside.
3
Combine butter, sugar, and salt into the bowl of a stand mixer fitted with a paddle attachment.
4
Mix on medium speed until pale yellow in color, with a light and creamy consistency. Scrape down the sides and bottom of the bowl.
5
Add almond extract, and eggs combine until smooth, scrape down the edges and mix again until fully combined.
6
Turn off the machine and add the flour mixture. Slowly mix it together pulsing as needed until it is just combined. Scrape down the sides and bottom of the bowl. Do not overwork the dough at this stage!
7
Scoop using a BEIGE vollrath disher (SEE NOTE) at 4 oz weight. Arrange cookies onto parchment lined sheet trays.
8
For Mini Style for caterings, use a level yellow vollrath disher. (approximately 2 oz per each.)
9
Press slightly to 1.25" tall. (SEE REFERENCE VIDEO) The goal is not to press them any wider, but to decrease the dome. (slightly)
10
Freeze at this stage or refrigerate for an hour prior to baking them.**
11
Load no more than 12 per full sheet tray prior to baking; (or if Mini-Sized for Caterings only 15 per tray.)
12
Place cookies into a preheated 300°F oven, low fan. Bake for 17-21 minutes. (If baking from frozen, pull to thaw in the walk-in overnight.) (If you forget to do this, thaw them for an hour before baking!) (SEE 2nd Note below)
13
Remove from the oven. Cool completely.
14
Transfer to clean airtight food storage containers. Cover, label, date and store for service.

*The Beige vollrath disher is a number 10 and has a narrower diameter than a grey scoop. (photo is attached for reference.) Please purchase one if you do not have one on hand as this will impact the width of the finished cookie. ** Also very important to cook from cold dough. If the dough is warm when baked, the cookie will spread more.

Description

Serving Size

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