KELLY COOKIES RECIPES

Steps:

• SliaLine a large, rimmed baking sheet with parchment paper.ce the whole pimentos open to lay flat, and set them out on a double layer of paper towels, blotting the tops with more towels to remove as much moisture as possible. Chop coarsely.
• In a medium bowl, stir both flours with the baking powder and baking soda.
• In the bowl of a stand mixer fitted with the paddle or using a handheld mixer, cream the butter at medium-high speed until smooth, about 30 seconds.
• Add both sugars and the kosher salt and beat at medium-low speed until light and fluffy, about 1 minute. At low speed, beat in the eggs one at a time, beating well between each addition. Beat in the vanilla.
• Beat in the dry ingredients in 3 parts, mixing well each time and scraping down the side of the bowl occasionally. At low speed, stir in the chocolate until just combined.
• Using a 1 ½-ounce ice cream scoop (about 3 tablespoons), scoop slightly rounded mounds (2-inch mounds) of the dough onto the prepared parchment-lined baking sheet, leaving a tiny bit of space between the cookies.
• Transfer the baking sheet with cookie dough to the freezer and freeze for at least 24 hours. (Once frozen, the cookie dough balls can be removed from the baking sheet and transferred to plastic freezer bags)
• Preheat the oven to 325°F. Transfer the cookies to 3 parchment paper-lined baking sheets and space them about 2 inches apart; you should have 2 rows of 4 cookies per sheet. Sprinkle the tops with sea salt and bake for 22 minutes or until lightly browned; rotate the baking sheets halfway through baking. Transfer the cookies to a rack to cool. The cookies can be kept in an airtight container at room temp for 3 days.

Steps:

• Into a medium bowl, whisk together flour and baking powder. Set aside.
• In a large bowl, using an electric mixer fitted with the paddle attachment on medium speed, beat butter and sugar for about 1½ minutes, or until smooth. Beat in the egg and vanilla until well combined. Scrape the sides of the bowl with a rubber spatula.
• Turn the mixer speed to low and carefully add the flour mixture a little at a time, occasionally stopping to scrape the sides of the bowl. Once all the flour has been incorporated, the dough should form a ball around the mixing attachment and feel soft but not sticky.
• Wrap the dough ball in a piece of plastic wrap and press down to form a 1-inch-thick disk. Refrigerate for at least 10 minutes before rolling or store for up to 7 days tightly wrapped.
• Preheat the oven to 375°F.
• Roll out the dough on a lightly floured flat work surface to about ¼-inch thickness, using additional flour as necessary to prevent sticking. Use cookie cutters to create desired shapes, and carefully transfer with a cookie spatula to a nonstick baking sheet, placing the cookies about ¾ inch apart.
• Bake one sheet at a time in the middle of the oven until puffy, about 7-8 minutes. Allow the cookies to rest for 2 minutes on the baking sheet before transferring to a wire rack to cool completely.
• Repeat with the gathered scraps and remaining disk until all the dough has been used.