I'm making Butter Cookies for a grandson. These are fabulous cookies; rich and tender, a bit like shortbread but not as crunchy. And so versatile. I frost them, dip them in chocolate, sandwich jam or lemon curd between two - they are wonderful! And everyone that tries them, loves them. And they are so easy; just 6 ingredients, quick to put together, mix, form, chill, slice and bake. Then decide how you will "dress" them. They are also delicious plain and unadorned. They even improve with age. Though you can use any brand of unsalted butter, I find that since butter is the star here, use the best butter you can. I buy Kerrygold or Plugra just for these cookies. You can find both now at just about every grocery store and all specialty food stores.
I found the recipe on Food.com and then discovered that I own a cookie book by the pastry chef who created it with that recipe in it so I can tell you that it is Alice Medrich's recipe and it can be found on several internet sites.
8 oz. soft European butter
3/4 cup sugar
1/2 t. salt
1 1/2 t. vanilla
1 egg yolk
2 cups flour
Beat first four ingredients together. Add egg yolk and beat in well; scrape sides of bowl. Stir in flour and beat until just combined. Turn dough out onto your counter and knead it into a ball in your hand. Then roll it into a log that's about 2 1/2 inches diameter and a foot long. Roll in wax paper and twisty tie the ends. Chill overnight or freeze a few hours. When chilled, slice into fat 1/4 inch slices. Place an inch apart on ungreased cookie sheets; they don't spread but they need airspace around them and bake 325 for 15 minutes until just beginning to turn golden. Recipe makes about 48
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| This beauty is my best friend |
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| These will freeze beautifully to await another occasion |
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