Topping:
Place chilled butter and the reserved cake mix in mixing bowl.
Unwrap and
place the chilled butter packet in the center of the round of dough.
Place the chilled butter in the center.
Not exact matches
-- For the cookie dough, beat together
butter and sugar for about 2 minutes — Add the eggs and egg yolks until smooth, and then add vanilla — In a separate bowl, sift together the flour, salt, and baking powder, and then add the dry mix slowly to the wet until well combined — Wrap dough in saran wrap and
chill in the fridge for an hour (or more)-- Preheat oven to 350 degrees — Roll out dough and cut desired shapes,
placing them about 1 inch apart on a cookie sheet — Bake for 8 - 10 minutes, depending on how chewy you like your sugar cookies!
While dough is
chilling,
place butter between 2 sheets of plastic wrap.
Unwrap the
chilled butter block and
place into the centre of the dough.
Wrap the
butter packet tightly in plastic wrap and
place it in the freezer to
chill for about 5 minutes, or in the refrigerator for about 15 minutes, or until beginning to firm.
Place in the refrigerator to
chill until firm while you make the
butter packet.
Remove from the freezer and using a 1/2 teaspoon measuring spoon, scoop the
chilled peanut
butter out and
place in the cups.
Butter two baking sheets and
place them in the refrigerator to
chill while you make the batter.
Place plastic wrap or
buttered parchment paper on the surface to prevent a skin from forming, and
chill thoroughly.
If you decided not to use
chilled almond flour and
chilled eggs, then
place the mixture in the fridge for 20 minutes to allow the bits of
butter to harden.