But­ter Cook­ies

Country House Magazine - - Baking -

_________________________ In­gre­di­ents (for about 30 cook­ies) 225 g un­salted but­ter 240 g sugar 480 g flour 1 egg 15 g vanilla sugar a pinch of salt Spray­ing flour _________________________ Prepa­ra­tion time: 40 min­utes + 5 hours re­frig­er­a­tion 1. Leave but­ter to soften at room tem­per­a­ture for 20 min­utes. Mix it with the sugar and the vanilla sugar, work­ing the in­gre­di­ents with a spat­ula un­til they are very well in­te­grated. 2. Add the egg, mix well, and add the flour and salt, pre­vi­ously sieved. Mix first with the spat­ula and then knead a cou­ple of min­utes with your hands, just to ob­tain a uniform dough. Form a ball shape, wrap it in cling film and al­low it to stand about 4 to 5 hours in the re­frig­er­a­tor. 3. With the aid of a rolling pin, spread the dough onto the slightly floured work ta­ble, un­til ap­prox­i­mately 1/2 cm thick. Cut the dough into cir­cles and place them on the oven tray, pre­vi­ously lined with grease­proof pa­per. 4. Press the sur­face of the cook­ies with a mold or sten­cil and set aside for 20 min­utes in the re­frig­er­a­tor. Pre­heat the oven to 180°C. 5. Cook the cook­ies in the oven for 1215 min­utes or un­til the edges start to brown very lightly. Once cooked, re­move the tray from the oven and let the cook­ies rest. Then place them on a rack and al­low to cool com­pletely be­fore serv­ing.

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