Name: Butter Cookies
Prep time: 25 min
Cook time: 12 min
Total time: 37 min
Yield: 24 serving(s)
Ingredients: 2 cups (500 ml) unbleached all-purpose flour; 1/4 teaspoon (1 ml) salt; 1 cup (250 ml) unsalted butter, softened; 3/4 cup (180 ml) sugar; 1 teaspoon (5 ml) vanilla extract; 1 egg

Ingredients

- 2 cups (500 ml) unbleached all-purpose flour
- 1/4 teaspoon (1 ml) salt
- 1 cup (250 ml) unsalted butter, softened
- 3/4 cup (180 ml) sugar
- 1 teaspoon (5 ml) vanilla extract
- 1 egg

Preparation

- In a bowl, combine flour and salt. Set aside.
- In another bowl, cream butter, sugar and vanilla with an electric mixer. Add egg and beat until smooth. At low speed or with a wooden spoon, add dry ingredients. Form two discs. Cover with plastic wrap and refrigerate for 1 hour.
- With the rack in the middle position, preheat the oven to 180 °C (350 °F). Line two baking sheets with parchment paper.
- On a lightly floured work surface, roll out one disc of dough at a time to about ½-cm (¼-inch) thick. Cut out cookies with a 4-cm (1 ½-inch) round cookie cutter or a small shot glass. Spread over baking sheets.
- Bake, one sheet at a time, for about 12 minutes or until lightly browned. Let cool completely.
- Store in an airtight container at room temperature for up to 3 weeks or freeze.

Butter Cookies

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Ingredients

Preparation

Personal Note

To help you with this recipe

RICARDO Non-stick Baking Sheet