Butter cookies
These homemade Butter Cookies are super easy to make and so much better than the store-bought version .They have crisp edges and tender centers that don’t crumble or break apart easily,instead they melt in your mouth. Each cookie has the richness of a Danish butter cookie, but a tender texture that’s closer to a melting moments cookie or a soft shortbread cookie.
Butter cookies are the simplest of cookies to make at home and are a joy to devour when they are made these good.To make these delicious Butter Cookies, you need just a few pantry staple ingredients like butter,sugar,egg and flour.The dough comes together in no time and what i love most about these cookies is it that they're just so versatile.
You can serve them plain,you can dip them in chocolate and sprinkling with chopped nuts or you can even sandwich them together with your jam of choice(strawberry/raspberry work very well)or chocolate ganache.If you are a cookie lover,then you are surely gonna love these !!Enjoy them with your morning coffee or any time of the day.
- Use a nice quality butter with a high fat content like Danish butter.
- Use room temperature ingredients.Butter is soft when you can gently press it and make a small indention with your finger,it's pliable and easy to spread.
- Sift dry ingredients.
- Use all purpose flour because has more protein content than cake flour hence you'll get a cripsy texture.
INGREDIENTS:
- 220g all purpose flour/farinha T65 sem fermento
- 20g cornstarch
- 200g unsalted butter,very soft butter(i used Kerrygold)
- 80g powdered sugar
- 40g egg whites,room temperature
- 1 teaspoon vanilla extract
- Preheat your oven to 175°C conviction fan forced. Line a baking tray with parchment paper.
- In a mixing bowl, add the butter and sift powdered sugar on top.Using an electric hand mixer,whisk on medium speed butter and sugar until light and fluffy, then add egg whites and vanilla paste/extract and mix again to combine.
- Sift flour and cornstarch on top of the the butter mixture. Mix with a rubber spatula until combined.
- Transfer the dough to a piping bag fitted with 1M open star tip.Pipe out cookies into 6 cm zig zag motion rectangles leaving some space between each cookie.Use a plastic bench scraper or metal bench scraper to push the dough down to the bottom.Use a super sturdy piping bag for piping out these butter cookies,or you can use the double bag method.
- Bake in the preheated oven 175ºC for 12-15 minutes until golden brown.
- Remove from the oven and let the cookies cool on the baking tray for a few minutes before transferring them to a wire rack to cool completely.
- Store cookies in an airtight container at room temperature for up to 2 weeks.
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