Butter cookies are my favorite. I bake it and then store it in a jar and serve it with tea to friends and family. I usually send a plate full and it comes back empty that keeps me motivated to bake more and more.
Butter cookies are my favorite. I bake it and then store it in a jar and serve it with tea to friends and family. I usually send a plate full and it comes back empty that keeps me motivated to bake more and more.
In the bowl of your electric mixer, or with a hand mixer, beat the butter and sugar until light and fluffy. Beat in the egg and vanilla extract. Gradually add the flour to the creamed mixture and beat just until incorporated. Scrape down the sides of the bowl as needed.
Wrap the dough in plastic wrap and place in the refrigerator until firm. Once the dough is firm, roll it and cut the cookies about 1/8 – 1/4 inch (.3-.5 mm) thick with a cutter.
Preheat oven to 180c degree / 350F. Place oven rack in the center of the oven. Line a baking sheet with butter or wax paper.
Place the cookies on the baking sheet, spacing about 2 inches (5 cm) apart. Bake the cookies for about 10-15 minutes, or until the edges of the cookies are golden brown.
Remove from oven and place on a wire rack to cool. These cookies can be stored several weeks at room temperature.
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