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Green Turtle | South Africa | Food and Dining | Butter Cookies Recipe

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Butter Cookies Recipe

Monday, 10 Oct 2016 - 8:14 pm

I tested 8 different butter cookies recipe , looking for the “perfect” butter cookie. It had to be buttery, a little crumbly (like shortbread), and not too sweet. This is the winner. I think these are the Worlds Best Butter Cookie. “This is a simple butter cookies recipe that can be used in a cookie press, as a drop cookie or made into a roll and sliced. There is no mystery cookie for a cookie press…any stiff butter type can be used. Just be sure to chill it thoroughly so it keeps its shape while baking.”

INGREDIENTS
    • 2 cups all-purpose flour
    • 1/2 teaspoon baking powder
    • 1/2 teaspoon salt
    • 1 1/2 sticks (3/4 cup) unsalted butter, softened
    • 1 cup sugar
    • 1 large egg
    • 1/2 teaspoon vanilla
    • Garnish: coarse or sanding sugar*; or melted chocolate (see cooks’ note, below)
PREPARATION
    1. Whisk together flour, baking powder, and salt in a small bowl.
    2. Beat together butter and sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 3 minutes in a standing mixer (preferably fitted with paddle attachment) or 6 with a handheld. Beat in egg and vanilla. Reduce speed to low, then add flour mixture and mix until just combined.
    3. Form dough into a 12-inch log (2 inches in diameter) on a sheet of plastic wrap and roll up dough in plastic wrap. Chill dough on a baking sheet until firm, at least 4 hours. (To roll cookies into balls, see cooks’ note, below.)
    4. Put oven racks in upper and lower thirds of oven and preheat oven to 375°F.
    5. Cut enough 1/8- to 1/4-inch-thick slices from log with a heavy knife to fill 2 ungreased large baking sheets, arranging slices about 1 inch apart (chill remainder of log, wrapped in plastic wrap). If garnishing with coarse sugar, sprinkle slices with it.
    6. Bake cookies, switching position of sheets halfway through baking, until edges are golden, 12 to 15 minutes total. Cool on sheets 3 minutes, then transfer with a metal spatula to racks to cool completely. Make more cookies with remaining dough on cooled baking sheets.
Cooks’ notes:
  • Dough log can be chilled up to 5 days or frozen, wrapped in a double layer of plastic wrap, 1 month. If frozen, thaw dough in refrigerator just until it can be sliced.
  • Instead of forming dough into a log and chilling, you can roll tablespoons of dough into 1 1/4-inch balls, then roll balls in finely chopped nuts (about 1 cup) and coarse sugar. Bake, switching position of sheets halfway through baking, until bottoms are browned, about 15 minutes total.
  • To garnish cookies with chocolate, melt 3 1/2 oz chocolate and cool slightly. Transfer to a heavy-duty sealable plastic bag and snip a 1/16-inch opening in 1 corner. Pipe chocolate evenly back and forth over cookies. Let chocolate set before storing cookies.
  • Cookies keep, layered between sheets of wax paper or parchmentArticle Search, in an airtight container at room temperature 1 week.


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