Thursday, June 7, 2012


I have discovered my new favorite “Butter Cookies” recipe. I tried this out several times and each time was perfect. I would like to share this recipe I found with you. I can tell you that this recipe is hard to make a mistake on this one and very easy. Every time I baked the batch it’s never survived to second day. It is always a favorite at any party or as a gift.
Basic Butter Cookies
Ca. 4 dozen
• 1 1/2 cups all-purpose flour
• 1/4 teaspoon sea salt
• 3/4 cup unsalted butter, softened
• 1/4 cup plus 2 tablespoons granulated sugar
• 1 tablespoon liquid plain Yogurt, thinning with water
• 2-3 teaspoons Low Fat Milk with water for brushing
• 3 tablespoons Turbinado sugar – Raw Sugar
1. Stir together flour and salt in a bowl.
2. Beat Butter and Sugar with an electric mixer at medium-high speed in a large bowl until pale and fluffy.
3. Reduce speed to low, then add liquid Yogurt and flour mixture in 3 batches, mixing, and continue to mix until batter just comes together in clumps and not stick to the mixer and bowl.
4. Gather the dough and press with hands. Roll out the dough to a smooth 2 ½- 3 cm thick log on a very lightly floured work surface. Wrapped in plastic wrap and chill in refrigerator at least 1 hour.
5. Preheat oven to 350°F. Put oven racks in upper and lower thirds of oven and. Line 2 large baking sheets with parchment paper.
6. Cut chilled cookie log crosswise into 1 cm thick arrange cookies about 2 cm apart on baking sheets.
7. Brush tops of cookies lightly with Low Fat Milk, then generously sprinkle Turbinado sugar .
8. Bake cookies, switching position of sheets halfway through baking time ca. 12 to 15 minutes or until edges are pale golden. Cool on sheets on racks.
Alter from Off-to-Bed Cookie recipe at

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