Category: Desserts - Cookies

Butter Cookies     

Ingredients:
2 sticks cold unsalted butter
1/2 cup granulated sugar
2 large eggs, divided
1 teaspoon vanilla extract
2 cups all-purpose flour, plus more for rolling
1/4 teaspoon kosher salt
1 teaspoon water
1/4 cup sanding, sparkling, or coarse sugar

Preparation:
Cut 2 sticks cold unsalted butter into 1/2-inch cubes. Place the butter and 1/2 cup granulated sugar in a stand mixer fitted with the paddle attachment. Beat on low speed to break up the butter, then increase the speed to medium and beat until fluffy and lightened in color, about 3 minutes.

Stop the mixer and scrape down the sides of the bowl with a rubber spatula. Add 1 large egg and 1 teaspoon vanilla extract, and beat on medium speed until combined.

With the mixer on low speed, slowly add 2 cups all-purpose flour and 1/4 teaspoon kosher salt, and beat until just incorporated. Use a rubber spatula to scrape down the sides of the bowl and make sure the dough is evenly mixed.

Remove the dough from the bowl and shape into a smooth rectangle. Lightly dust the rectangle with flour. Place between 2 sheets of parchment paper, then roll into a rough 9x12-inch rectangle about 1/4-inch thick. Place the dough, still in the parchment, on a baking sheet. Freeze until firm, 20 to 30 minutes, or refrigerate 1 to 2 hours. Meanwhile, heat the oven and prepare the egg wash.

Whisk the remaining 1 large egg with 1 teaspoon water together in a small bowl. Arrange 2 racks to divide the oven into thirds and heat the oven to 350°F.

Remove the top sheet of parchment from the dough. Using a pizza cutter or knife, cut the dough into 36 (1.5x2-inch) rectangles. Arrange the cookies 1-inch apart on 2 ungreased, unlined aluminum baking sheets, about 18 cookies per sheet.

Brush the top of the cookies with the egg wash and sprinkle with 1/4 cup sanding or coarse sugar.

Bake the cookies until firm and lightly golden-brown, rotating the baking sheets between racks and from front to back halfway through, 10 to 14 minutes total. Let the cookies cool for 5 minutes on the baking sheets. Transfer to a wire rack to cool completely.

Date added: 2020-12-28
Number of visits: 2300