Wednesday, 31 August 2011

Butter Cookies

     As I said in my previous post, I'm not a big fan of cookies unless they have chocolate in them. So naturally, when I decide to bake cookies, butter cookies are not on the top of the list. In fact, they probably aren't on the list at all! But I decided to try out this butter cookie recipe that had some pretty great reviews. And needless to say, I wasn't disappointed. These cookies were pretty darn good! They are buttery and crumbly, but not to sweet, which is perfect, because then, you can eat more! This is a simple classic butter cookie recipe, but butter cookies are pretty versatile, so you can change it up to your liking. Just think...Cinnamon and Sugar, chocolate and raspberry, coconut, jam, lemon curd, or frosted...You can eat these however you like! Needless to say, I dipped mine in chocolate. I ate the chocolate covered ones before I could take photos of them though! This recipe yields about 12 cookies.


ounces unsalted butter

1/4 cup granulated sugar

1/16 teaspoon salt

1/2 teaspoon pure vanilla extract

1/4 large egg yolk

1/2 cup all purpose flour


1. Preheat the oven to 325 degrees farenheit (about 160 degrees celcius).
2. Beat the butter, sugar, salt and vanilla together until smooth and creamy.
3. Mix in the egg yolk until well incorporated, scraping down the sides of the bowl at least once.
4. Add the flour and mix just until incorporated. The dough will be a little sticky at this point, so knead it a few times until it smoothens out.
5. Form balls of about 1/8 inch thickness, and flatten them slightly. These cookies don't spread much, but they do need some room around each cookie.
6. Bake for about 16 to 18 minutes, until the cookies start to turn golden around the edges.

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