Baking Instructions
- Preheat oven to 350°F
- In a mixing bowl cream butter and sugar
- Beat in extracts and egg
- Add baking powder, then slowly add flower a little at a time as it mixes in (the dough is going to be thick so careful not to break your mixer)
- The dough is going to be flakey and playdoughy. But no need to chill it- which makes this such an awesome recipe!
- Powder your counter and rolling pin with some flower
- Slap that dough down on your counter, wet your hands and continue to knead till the dough is smooth and no longer flaky
- Roll that bad boy out -really get your back into it- until its about 1/4" thick
- Make sure the Cougkie Cutter and the top of the dough is floured, now stamp out those Cougkies!
- Press it down so it cuts the edges, and then with your fingertips/palm press down the rest of the features to indent the rest of the design
- Carefully peel the Cougkies out of the Cougkie Cutter so you dont lose the whiskers and lay them on the baking sheet. They dont expand too much in the oven but they will just a little bit.
- Bake for 6-8 minutes, I usually lean towards the 8 minutes side because the Cougkies are a little big. The Cougkie edges want to be turning a slight color, but not enough to look golden, just not pasty white like the middle.
- Make sure to lay them out to cool before frosting
- Enjoy your Cougkies!
Use left/right arrows to navigate the slideshow or swipe left/right if using a mobile device
Should the butter or egg be at room temp?
Flour not flower