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Butter Cookies




Source of Recipe


ivillage


List of Ingredients




3/4 lb unsalted butter(3 sticks)softened
1/4 tsp salt
1 cup sugar
3 large egg yolk
1 tsp vanilla extract
1/4 tsp pure almond extract
3 1/4 to 3 1/2 cup unbleached all-purpose flour

54 candied cherry halves, colored sugar, or colored sprinkles (optional) semisweet chocolate chips

Recipe



1. Position 2 oven racks in the middle and upper third of the oven. Preheat the oven to 350°F. Have ready 3 baking sheets lined with parchment paper.

2. Put the butter and salt in a large mixing bowl and mix with an electric mixer on low speed for 15 seconds. Add the sugar and beat on medium speed until smooth, 1 minute. Stop the mixer and scrape the sides of the bowl once during the mixing. Mix in the egg yolks, vanilla, and almond extract until the egg yolks are incorporated. Stop the mixer and scrape the bowl again. Decrease the speed to low and add 3¼ cups of the flour, mixing just until the flour is incorporated completely. The dough should feel soft and smooth but not sticky. Add up to ¼ cup more flour if necessary to achieve a soft dough that doesn't stick to your hands.

3. To form the cookies, roll 1 tablespoon of dough between the palms of your hands into 1-inch balls, and flatten the balls into 1¾-inch circles. Place the cookies 1 inch apart on the 3 baking sheets. Press a chocolate chip or half of a candied cherry, flat side down, into the center of each cookie, if desired. The cookies can also be sprinkled with colored sugar or sprinkles. Set aside 1 baking sheet of cookies at room temperature and bake 2 sheets of cookies for about 18 minutes, until the edges and bottoms of the cookies are light brown. Reverse the baking sheets after 9 minutes, front to back and top to bottom to ensure that the cookies bake evenly. Bake the remaining sheet of cookies on the middle rack of the oven, reversing the baking sheet after 9 minutes. Cool the cookies on the baking sheet for 5 minutes. Transfer the cookies to a wire rack to cool completely. Makes about 54 cookies.

4. Good Advice: Bake the cookies until the edges are light brown. This cooks the butter enough to give the cookies their rich buttery flavor. Pale butter cookies have little flavor You will need 3 baking sheets for these cookies. Bake 2 sheets, then the remaining sheet. This recipe can be cut into one third to make eighteen cookies. Divide the ingredients by three and use a pinch of salt and a few drops of almond extract.

5. Doubling the Recipe: This is a large recipe, so it is easier to mix separate batches of dough.