Out of one, many.
I’ve posted about butter cookies a few times now, but somehow I have managed to not share my personal recipe.
Upon request (sorry that it took so long!) I made some cookies to share with y’all.
Here’s the thing: this dough is so forgiving, so easy to work with and to remember, that it’s a real shame it’s taken me so long to post about.
It’s incredibly versatile and can be shaped into many different cookies
(though one must be aware of baking times… My little meltaways that you see here were over baked and accordingly crunchy, which is not the most unpleasant thing in the world, but certainly not what I was going for… sigh.)
All of the ingredients are probably in your pantry, and if you have an oven and some sort of mixer and can count to 3 forwards and back, you can make some lovely cookies for yourself.
This recipe is my go-to when I’m making decorated cookies; it’s a great roll-out dough, but it can also be shaped into thumbprints or really whatever you’d like.
Flour, butter, sugar, egg, sea salt, vanilla.
3 cups, 2 sticks, 1 cup, 1 egg, 2 teaspoons, 3 splashes.
The cookies with the bicycles are just roll-out cookies with a stamped marshmallow fondant round affixed to them with royal icing. (If you’d like to try these, I really recommend working with store bought fondant first, just to get the feel and texture of it right. It can be a bit hard to work with, and making your own only adds to the difficulty.)
The streusel-topped cookies were inspired by Dorie Greenspan’s “jammers,” cookies of which I had only heard word and for which I had not seen a recipe.
I improvised, and was rewarded with lovely little cookies-dressed-in-tarts’-clothing.
(By improvise, I mean I made small depressions in the center of each cookie, filled them with jam, and topped them with this brown butter crumb.)
The meltaways are simply small balls of dough tossed in powdered sugar before and after baking.
The little stars sandwich a firm bittersweet chocolate ganache (3 parts bittersweet chocolate to 2 parts cream, with a pinch of salt, microwaved until 2/3 of the way melted, then stirred together until shiny and smooth.)
The thumbprints house a dollop of slow-cooked, sweet and salty confiture de lait: dulce de leche’s sultry French cousin.
I’m in love with these little green bicycles. They’re so… springy!
They make me so happy.
La la la loveee!
3 cups of flour
2 sticks of butter
1 cup of sugar
2 teaspoons kosher or other coarse salt
3 splashes vanilla extract
Beat butter and sugar together until softened and pale yellow.
Add in the egg and beat until super fluffy and shiny and not gritty, about 3 minutes.
Add in the salt and vanilla extract and beat for 20 seconds.
Add in all the flour and stir slowly, mixing until a homogeneous dough forms.
It should not be overly sticky, nor should it be very crumbly.
You can now form it into small balls to make into thumbprints or meltaways, or roll it out to 1/4 inch thickness and cut it into shapes.
Refrigerate or, even better, freeze, for at least 30 minutes while you preheat your oven to 350 degrees F.
Bake cookies for 8-10 minutes, until golden and easily lifted from the sheet. Bake the thumbprints and meltaways for only 7 minutes. Better that they’re a little soft than super crunchy. Wah.
Decorate and/or fill as desired! (See above for some suggestions)