{"id":547,"date":"2011-08-11T10:55:01","date_gmt":"2011-08-11T14:55:01","guid":{"rendered":"http:\/\/recettes.carlrobitaille.org\/?p=547"},"modified":"2011-08-14T01:02:23","modified_gmt":"2011-08-14T05:02:23","slug":"biscuits-au-sucre","status":"publish","type":"post","link":"https:\/\/recettes.carlrobitaille.org\/?p=547","title":{"rendered":"Biscuits au sucre"},"content":{"rendered":"<p><strong>Source:<\/strong> <a href=\"http:\/\/www.kingarthurflour.com\/recipes\/sugar-cookies-recipe\">kingarthurflour.com: Sugar Cookies<\/a><\/p>\n<p><strong>Notes : <\/strong>J&#8217;ai ajout\u00e9 1 c. \u00e0 table de th\u00e9 vert en feuilles hach\u00e9 dans 1\/6 de la p\u00e2te et le zeste de 2 oranges dans 1\/6 de la p\u00e2te.<\/p>\n<p><strong>Yield :<\/strong> 6 dozens of 2 inches cookies<\/p>\n<p><strong>Ingredients<\/strong><\/p>\n<p><strong>Dough<\/strong><\/p>\n<ul>\n<li id=\"IngredientLine\">3 cups King Arthur Unbleached All-Purpose Flour<\/li>\n<li id=\"IngredientLine\">1 1\/2 teaspoons baking powder<\/li>\n<li id=\"IngredientLine\">1\/2 teaspoon baking soda<\/li>\n<li id=\"IngredientLine\">3\/4 teaspoon salt<\/li>\n<li id=\"IngredientLine\">1 cup (2 sticks) unsalted butter<\/li>\n<li id=\"IngredientLine\">1 1\/4 cups sugar<\/li>\n<li id=\"IngredientLine\">1\/4 cup cream cheese<\/li>\n<li id=\"IngredientLine\">1 teaspoon vanilla extract<\/li>\n<li id=\"IngredientLine\">1\/4 teaspoon almond extract<\/li>\n<li id=\"IngredientLine\">1 large egg<\/li>\n<\/ul>\n<p id=\"IngredientHeading\"><strong>Topping<\/strong><\/p>\n<ul>\n<li id=\"IngredientLine\">3\/4 cup sugar for dredging<\/li>\n<\/ul>\n<p><strong>Directions<\/strong><\/p>\n<ol>\n<li>Preheat the oven to 375\u00b0F. Lightly grease two baking sheets, or line with parchment.<\/li>\n<li>In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.<\/li>\n<li>In a large bowl, cream together the butter, sugar, and cream cheese until light and fluffy.<\/li>\n<li>Beat in the vanilla and almond extracts, and the egg; scrape the sides and bottom of the bowl.<\/li>\n<li>Add the flour mixture, and mix at low to medium speed until the mixture is evenly moistened.<\/li>\n<li>Place the 3\/4 cup sugar in a large  plastic bag, or in a shallow pan. Scoop the dough by tablespoonfuls into  the sugar, rolling them in the pan or gently shaking them in the bag to  coat them with the sugar.<\/li>\n<li>Place on the prepared baking sheets, leaving 2&#8243; between them.<\/li>\n<li>Bake for 10 to 12 minutes. The edges of the cookies will just barely begin to brown.<\/li>\n<li>Remove from the oven and cool on the pan for 5 minutes, before transferring to a rack to finish cooling completely.<\/li>\n<\/ol>\n<p><strong>Tips from our bakers<\/strong><\/p>\n<ul>\n<li id=\"Tip\">If you like a chewier, moister, &#8220;bendy&#8221; cookie, add 2  tablespoons (1 3\/8 ounces) corn syrup to the dough. The cookies will  spread out a little more and be 1\/4&#8243; thick once they&#8217;re baked.<\/li>\n<li id=\"Tip\">For  rollout cookies, make the dough with 3 1\/2 cups flour; place the dough  in a plastic bag, flatten it into a disk, and chill for 1 hour before  rolling it out and cutting. Bake the cookies for 8 minutes, until golden  brown at the edges. The recipe will make 6 dozen 2&#8243; cookies.<\/li>\n<li id=\"Tip\">For  a crisper cookie, flatten the balls of dough to 1\/2&#8243; thick with the  bottom of a drinking glass before baking. Check the cookies at 8 minutes  to make sure they&#8217;re not becoming too brown.<\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>Source: kingarthurflour.com: Sugar Cookies Notes : J&#8217;ai ajout\u00e9 1 c. \u00e0 table de th\u00e9 vert en feuilles hach\u00e9 dans 1\/6 de la p\u00e2te et le zeste de 2 oranges dans 1\/6 de la p\u00e2te. Yield : 6 dozens of 2 &hellip; <a href=\"https:\/\/recettes.carlrobitaille.org\/?p=547\">Continue reading <span class=\"meta-nav\">&rarr;<\/span><\/a><\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[18,3],"tags":[],"class_list":["post-547","post","type-post","status-publish","format-standard","hentry","category-biscuits","category-desserts"],"_links":{"self":[{"href":"https:\/\/recettes.carlrobitaille.org\/index.php?rest_route=\/wp\/v2\/posts\/547","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/recettes.carlrobitaille.org\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/recettes.carlrobitaille.org\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/recettes.carlrobitaille.org\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/recettes.carlrobitaille.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=547"}],"version-history":[{"count":3,"href":"https:\/\/recettes.carlrobitaille.org\/index.php?rest_route=\/wp\/v2\/posts\/547\/revisions"}],"predecessor-version":[{"id":552,"href":"https:\/\/recettes.carlrobitaille.org\/index.php?rest_route=\/wp\/v2\/posts\/547\/revisions\/552"}],"wp:attachment":[{"href":"https:\/\/recettes.carlrobitaille.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=547"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/recettes.carlrobitaille.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=547"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/recettes.carlrobitaille.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=547"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}