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Dutch Butter Cookies




Source of Recipe


Source: Burt Wolf's Table


List of Ingredients




1 pound unsalted butter, at room temperature

1 3/4 cups granulated sugar

1 egg

3 1/2 cups all-purpose flour

1 teaspoon vanilla extract

1 egg beaten with 2 tablespoons milk, for egg wash





Recipe



Using an electric mixer or a hand whisk, beat the butter until fluffy. Add the sugar and beat until pale in color. Beat in the egg. Add the flour, 1/2 cup at a time, until incorporated. Beat in the vanilla.


Spread out 2 long sheets of plastic wrap, overlapping one long edge. Place the dough on the plastic wrap and press out with your fingers into a large rectangle, roughly 1/2-inch thick and 12 inches by 16 inches in diameter. Cover the dough with 2 more sheets of plastic wrap and fold the edges over. Keeping the dough flat, refrigerate for at least 1 hour.


Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper.


Remove the dough from the refrigerator and set on a work surface. Without unwrapping it, roll out as needed until smooth and evenly 1/2-inch thick. Remove the top sheets of plastic. Score the top of the dough in a crisscross pattern. Using 3-inch round cookie cutters (or whatever largish shape suits you), cut out the dough. Transfer each cookie with its cutter to the prepared baking sheets. Brush the top of each cookie with some of the egg wash.


Bake the cookies for 30 to 35 minutes, or until the edges are browned and the tops lightly golden. Cool on a rack and store airtight.


NOTE: Instead of buying cookie cutters or circular baking forms, I use empty tuna cans with the tops and bottoms cut out, well washed and labels removed.