Butter Cookies
You can enjoy every single bite with a crisp buttery flavor!
このレシピの生い立ち
I used to bake these simple butter cookies when I was in elementary school. I decided to keep the record for my kids :-)
Butter Cookies
You can enjoy every single bite with a crisp buttery flavor!
このレシピの生い立ち
I used to bake these simple butter cookies when I was in elementary school. I decided to keep the record for my kids :-)
アプリでひらく作り方
- 1
Place the butter in a large mixing bowl.
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- 2
Cream the butter with a whisk.
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- 3
Add salt and half of the sugar. Whisk until fluffy.
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- 4
Add the rest of the sugar and whisk until light and fluffy.
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Add one yolk at a time and whisk until combined.
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- 6
Add vanilla extract and whisk until combined.
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- 7
Switch to a rubber spatula, then add flour.
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- 8
Mix until incorporated, and then divide the dough in half.
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- 9
Set up a 12" long plastic wrap and place the dough on it.
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- 10
Roll the dough into a log and wrap in plastic wrap.
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- 11
NOTE: I used a cardboard tube as a bamboo mat.
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- 12
Use the tube and rubber bands to maintain its round shape.
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- 13
Chill it in a fridge for at least an hour or more.
- 14
NOTE: Chill it completely to slice the dough into discs.
- 15
Once the dough is ready to bake, preheat the oven to 350F.
- 16
Use a sharp knife to slice the log into 1/4" thick pieces.
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- 17
Place cookies on a parchment-lined baking sheet.
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Make sure to place the cookies at least 1" apart.
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Bake 12-15 mins or until golden brown at the bottom/edges.
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- 20
OPTIONAL: To evenly bake them, quickly rotate the pan.
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Remove from the oven and let it cool for 5 minutes.
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- 22
Transfer to a wire rack to cool it completely.
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NOTE: You can adjust the size of the cookies,→
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and keep an eye on how long you need to bake them based on →
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when their bottoms/edges turn golden.
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If you need a smaller batch, make half of this recipe!
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If you make them ahead of time, store in a fridge/freezer!
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コツ・ポイント
Adding pure vanilla extract gives you an extra aroma. The dough can be frozen for two months or refrigerated for a week.
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