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Paul Tran shows his favorite and easy roll and cut recipe for butter cookies and explains what happens when you chill your cookie dough. 

He tells PERSONAL stories about a woman who inspires him for #HerVoiceIsMyVoice and celebrates 2017 International Women’s Day #BeBoldForChange.

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-sheet pan lined with parchment paper

-2 3/4 cups (330 g) all-purpose flour
-1 teaspoon salt
-1 1/4 cups (150 g) granulated sugar 
-18 tablespoons (254 g) unsalted butter
-1 large egg yolk
-1/4 teaspoon flavoring extracts (such as vanilla, jasmine, orange, etc.)

-Whisk the flour and salt.
-Cream butter and sugar. Add the yolk and flavoring. Mix until completely combined.
-Add the flour and salt mixture (dry) to the butter, sugar, egg, and flavoring mixture (wet). Mix until it is just combined.
-Divide dough in half. Using cling film, shape each into two discs.
-Chill for 2 hours or overnight. 
-Once chilled, preheat the oven to 350F/180C/Gas 4.
-Allow one disc to soften on the countertop for about 20 minutes.
-Lightly flour your work surface and rolling pin. Put your disc on the work surface and lightly flour it.
-Roll it out to 1/8 inch thick. Add more flour if the dough gets too sticky.
-Cut your shapes into the dough! 
-Place the cookies onto your sheet pan lined with parchment paper. They will not spread much so they do not have to be too far apart.
-Bake for 12-14 minutes and allow them to cool for at least 5 minutes on the sheet pan before moving them to a cooling rack.

If one were to read her blog, to read her books, or to listen to her weekly podcast, it would be easy to see why Molly Wizenberg is an inspiration as a chef. For #BeBoldForChange and International Women’s Day 2017, Paul Tran celebrates this woman’s achievements and at the time in which this video was made, Molly and Paul had never met or spoken (that’s how you know that she is that good).

Rachel from EllAnimi is the amazing artist who drew that photo. #HerVoiceIsMyVoice and if a picture is worth a thousand words, she has a strong voice.

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