Butter Cookies….Before

You might be wondering why these Butter Cookies are the “before” version- well that’s because after Wednesday night, they’ll be decorated! Wednesday begins my very first cake decorating class and we’re starting with decorating cookies. I’m very excited. Butter Cookies are a simple, yet very versatile slice-and-bake refrigerator cookie. You can do SO much to fancy these up. Just take a look at this: Butter Cookie Images from Google and see all of the wonderful things you can do with them. That being said, they certainly do not need to be decorated or iced to taste absolutely decadent.

All butter cookie recipes come pretty standard. It’s what you do with them that really sets the recipe apart. This recipe makes about 4 dozen cookies, more or less depending on how you shape or cut them. For the purposes of this post, I am going to give the instructions for making the round slice-and-bake version. Regardless of what you do with the cookie, the dough will have to be refrigerated to harden. This dough can also be frozen for up to a month, just make sure to double wrap it in saran wrap.

Ingredients:

2 cupsflour

1/2 teaspoon baking powder

1/2 teaspoon salt

1 1/2 sticks butter, softened

1 cup sugar

1 large egg

1/2 teaspoon vanilla

Directions:

1- Whisk together flour, baking powder, and salt in a small bowl.

2- Beat together butter and sugar in a large bowl with an electric mixer at medium-high speed until creamy. Beat in egg and vanilla until well incorporated. Reduce speed to low, then add flour mixture and mix until just combined into a dough.

3- Form dough into a  log (log should be as thick as you want the cookies to be- this, of course, will dictate the length of the log) on a sheet of plastic wrap and roll up dough in plastic wrap. Chill dough on a baking sheet until firm, at least 4 hours.

4- About 5 mins before removing log from the refrigerator, preheat the oven to 375 degrees.

5- Cut cookies from log with a knife and arrange slices about 1 inch apart (chill remainder of log, wrapped in plastic wrap until you can use the cookie sheet again). If garnishing with sugar, sprinkle slices with it. You may use 2 sheets at once, but switch positions in oven midway through baking.

6- Bake cookies, switching position of sheets halfway through baking, until edges are golden, 12 to 15 minutes total. Cool on a rack.

I can’t wait to see how these look after I get done decorating them tomorrow night:)

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