Rich Roll Cookies (x2 scale)
Recipe by user david
Delightful homemade rich roll cookies with a touch of vanilla.
This classic recipe delivers about sixty 2-inch rich roll cookies that are as delicious as their name suggests. This is an ideal sweet treat for holidays, gatherings, or a casual tea-time snack. The dough needs to be chilled for 3 to 4 hours before rolling and cutting into shapes, allowing the flavors to meld together. They bake quickly and when slightly colored, they are ready to serve.
- 2 cups 2 cups (450 g) unsalted butter
- 1 1⁄3 cup 1 1⁄3 cup (266 g) white granulated sugar
- 2 cups 2 cups (450 g) unsalted butter
- 1 1⁄3 cup 1 1⁄3 cup (266 g) white granulated sugar
Cream together the butter and sugar
- 2 2 (100 g) large eggs
- 2 2 (100 g) large eggs
Beat in the egg
- 5 cups 5 cups all-purpose flour, sifted
- 1 tsp 1 tsp (6 g) salt
- 2 tsp 2 tsp (10 g) vanilla extract
- 5 cups 5 cups all-purpose flour, sifted
- 1 tsp 1 tsp (6 g) salt
- 2 tsp 2 tsp (10 g) vanilla extract
Combine and add the sifted all-purpose flour, salt and vanilla
Chill dough for 3 to 4 hours before rolling
Chill dough for 3 to 4 hours before rolling
Preheat oven to 350°
Preheat oven to 350°
Roll out the dough and cut as desired
Roll out the dough and cut as desired
Bake for 8 to 10 minutes or until slightly colored
Bake for 8 to 10 minutes or until slightly colored
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