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The Dome can blend thick cookie dough more efficiently than a spoon. The Dome is especially useful if you want to make the kind of cookies you roll out and shape with cookie cutters. Usually this kind of dough must be chilled for an hour or two before you can roll it out. But with the Dome, you can use cold butter in the recipe to cream with the sugar and the dough will stay cold enough that you won’t have to chill it before rolling.
¾ cup of butter
1 cup of sugar
1 tsp. of vanilla
2 ½ cups of flour
1 tsp. of baking powder
1 tsp. of salt
Sift flour, baking powder and salt together and set aside.
Cream butter, and sugar with the Dome until well mixed.
Add eggs and vanilla and blend well.
Push the flour mixture into the butter sugar mix until it starts to ball up.
Gather the dough into a ball and cut a section of dough for rolling out. Place the rest of the dough in the refrigerator to keep cool while working with the previous piece.
Preheat oven to 400°
Roll out the dough to 1/8 inch thickness and cut with cookie cutters.
Bake on ungreased cookie sheet for less than 8 minutes.