Butter Cookies
Another take on shortbread cookies - a buttery but firm cookie that melts in your mouth. The sugared edge adds a tiny bit of texture and a gentle sweetness. Bake up a batch and watch them disappear. And you always need a few easy-to-eat cookies on standby, don't you? Keep a few dozen on hand in the freezer for the times when you need a pick-me-up. For variety, roll the cookies in crushed nuts or dip half in melted chocolate. Change 'em up for a new treat each time. This recipe comes originally from Melissa Clark of the New York Times.
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Ingredients
2 cups (250 grams) all-purpose flour
1/2 teaspoon (3 grams) baking powder
1/4 teaspoon (1 1/2 grams) fine sea salt
1 cup (225 grams) salted butter OR unsalted + 1 teaspoon salt OR salted, cultured butter - room temperature
2/3 cup (130 grams) granulated sugar
1 large egg yolk
1/4 cup (55 grams) brown or turbinado sugar
Method
Sift together the flour, baking powder and salt. Set aside.
Separate the egg yolk and egg white. Keep the egg white for other use.
Using a mixer or in a food processor, beat together the butter and sugar until light and fluffy. Add the egg yolk and beat until combined.
With the beater running on low, add the flour mixture until fully incorporated.
Divide the dough into two balls. On a clean surface, roll each ball into a 1 1/2 inch log. Sprinkle the brown or turbinado sugar onto a sheet of parchment paper or plastic wrap. Roll each log into the sugar until the outside is completely coated. Wrap the logs tightly in plastic wrap and refrigerate at least one hour or overnight.
Before baking, preheat the oven to 325 degrees.
Unroll the cookie rolls and using the same or new parchment paper, line two cookie pans with the paper.
Using a sharp, smooth-edged knife, cut the logs into 1/4 inch-thick rounds.
Place the rounds on the parchment paper and bake for about 18 minutes, until the cookies are gently golden brown on the edges and bottoms.
Let the pan cool for 5 minutes on the pan before removing to a cooling rack.
These cookies freeze well.
Another take on shortbread cookies - a buttery but firm cookie that melts in your mouth. The sugared edge adds a tiny bit of texture and a gentle sweetness. Bake up a batch and watch them disappear. And you always need a few easy-to-eat cookies on standby, don't you? Keep a few dozen on hand in the freezer for the times when you need a pick-me-up. For variety, roll the cookies in crushed nuts or dip half in melted chocolate. Change 'em up for a new treat each time. This recipe comes originally from Melissa Clark of the New York Times.
Click here for more fabulous desserts.
Ingredients
2 cups (250 grams) all-purpose flour
1/2 teaspoon (3 grams) baking powder
1/4 teaspoon (1 1/2 grams) fine sea salt
1 cup (225 grams) salted butter OR unsalted + 1 teaspoon salt OR salted, cultured butter - room temperature
2/3 cup (130 grams) granulated sugar
1 large egg yolk
1/4 cup (55 grams) brown or turbinado sugar
Method
Sift together the flour, baking powder and salt. Set aside.
Separate the egg yolk and egg white. Keep the egg white for other use.
Using a mixer or in a food processor, beat together the butter and sugar until light and fluffy. Add the egg yolk and beat until combined.
With the beater running on low, add the flour mixture until fully incorporated.
Divide the dough into two balls. On a clean surface, roll each ball into a 1 1/2 inch log. Sprinkle the brown or turbinado sugar onto a sheet of parchment paper or plastic wrap. Roll each log into the sugar until the outside is completely coated. Wrap the logs tightly in plastic wrap and refrigerate at least one hour or overnight.
Before baking, preheat the oven to 325 degrees.
Unroll the cookie rolls and using the same or new parchment paper, line two cookie pans with the paper.
Using a sharp, smooth-edged knife, cut the logs into 1/4 inch-thick rounds.
Place the rounds on the parchment paper and bake for about 18 minutes, until the cookies are gently golden brown on the edges and bottoms.
Let the pan cool for 5 minutes on the pan before removing to a cooling rack.
These cookies freeze well.