Butter and sugar are whipped together to help create a light, fluffy dough. Because
air is incorporated during the mixing process, these baked goods need little baking powder
or baking soda.
This method is most often used for cookies.
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Whisk together dry ingredients in a medium bowl.
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Using a electric mixer, beat fat until light and fluffy.
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Add sugar, continue beating until sugar is fully incorporated and the fat and
sugar mixure is light and fluffy.
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Beat in eggs, one at a time.
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Alternate mixing in dry and wet ingredients to egg, fat, and sugar mixture by
adding 1/3 dry ingredients, half the liquids, remaining half of dry, remaining
liquid,and then final dry ingredients. Be sure to occasionally scrape down the bowl to
mix all dry ingredients.
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Continue mixing until everything is well mixed together.
Notes:
The fat needs to be room temperature and soft.