Butter cookies are favourite of all cookie lovers. The mild sweetness and the rich buttery taste of the cookie make it irresistible to eat just one. The dough is simple to prepare with minimal ingredients. You could impress kids by making different shapes they like and blend in your creativity with the dough.
- 2 1/4 (300 gms) cups all-purpose flour.
- 1/4 teaspoon salt
- 1 (220 gms) cup unsalted butter, at room temperature
- 2/3 (135 gms) cup granulated white sugar
- 1 large egg, at room temperature
- 1 teaspoon pure vanilla extract
- Preheat oven to 180 degree C (356 degree F).
- Place the oven rack in the middle of the oven.
- Take 2 baking trays and line them up with parchment paper.
- Place the butter in the bowl of your stand mixer (You could as well use your electric hand mixer).
- Beat the butter until light and fluffy.
- Add the sugar and beat until creamy. This process will take nearly 3 to 4 minutes on medium speed.
- Add the egg and beat well again.
- Add pure vanilla extract and beat until combined.
- Add the flour mixture and beat until just incorporated. Do NOT overbeat after the addition of flour mixture.
- Divide the dough in 2 equal halves and wrap them separately in 2 plastic sheets.
- Refrigerate until firm.
- Flour a surface and place one half of the dough on it. Knead well to make it softer.
- Flour the roller as well and roll it flat to 1/4 inch thickness.
- Place cookie cutters on the flattened dough and cut into shapes as desired and carefully arrange them on the prepared baking sheets.
- Re-roll the remaining dough and cut using cookie cutters if needed.
- Bake each tray in the oven for 8 to 10 minutes or until the edges start to brown.
- You may bake the second half of the dough following the first. Or you could as well freeze it and use it later and the dough keeps good for nearly a week in the freezer.
- Remove the baked cookies from the oven and cool on a wire rack.
- Keep cookies airtight for 3 to 4 days, or refrigerate and use for almost a week.
Adapted from: Joy of Baking