Melt in your mouth butter cookies. Reminds me of whipped shortbread, only different.
Can make the dough ahead and freeze in rolls till ready to use.
Recipe from my friend, Luci, 10, 3185 kms in the Phillipines. Her dad’s favourite
treat. Thanks, Luci, for sharing it with me.
Preheat oven to 350 degrees. Prepare cookie sheets with Silpat liners or parchment paper
2 cups flour, 1/2 cup unsalted butter, softened, ½ cup sugar
2 egg yolks at room temperature, 2 tsp good vanilla extract
1/3 cup sugar for rolling dough
Lay out all of your ingredients ready to use.
(Room temperature ingredients will blend better
together, and be more stable. The baked cookies will have a
lovely texture, because trapped air expands during baking, making them more tender with good flavour.)
Cream butter and sugar till fluffy and light.
Add egg yolks and extract and mix till combined.
Add flour till just mixed, then combine easily into a roll. This is
beautiful dough.
Roll in plastic wrap and chill. Can also freeze for a later time.
I left the chilled roll of dough out for about half hour till I could
easily scoop the dough. You don't have to roll in sugar, but when baked it gives them this wonderful , crystallized crunch.
Next time I would do larger scoops, because the dough behaves so well
when baking and doesn’t bleed all over.
I baked them about 10 minutes and had to add a couple more minutes
till light golden.
One batch makes just two
cookie sheets of butter cookies. Turn off oven at end and leave the door open a
tad and let them dry out about 10 minutes. It makes them crisper.
Then pile onto a plate and gobble them up with a friend. Or just
gobble them up on your own! These would be nice with additions like peel, or
candied cherries, ginger, dried apricots, etc.
No comments:
Post a Comment