The butter cookies are a classic, simple treats of crumbly shortcrust pastry easy to make without cookie cutters and rolling pins: they are perfect for a snack accompanied with tea, fruit juices, orange juice, and hot chocolate. The butter cookie dough is a basic recipe, and with this recipe, they are made so quickly that it will be a pleasure to prepare pretty little bags to give as gifts. To decorate them, I used dried edible flowers, but this is optional.
Recipe source: HERE.
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- Difficulty: Easy
- Cost: Economical
- Rest time: 2 Hours
- Preparation time: 20 Minutes
- Portions: 25 Pieces
- Cooking methods: Oven, Electric Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 7 tbsp butter
- 3 tbsp sugar
- 2 tbsp egg
- 1 1/3 cups all-purpose flour
- 1 pinch salt
- as needed dried edible flowers (for decoration)
- as needed butter (for brushing)
- as needed granulated sugar (for decoration)
Tools
- 1 Mixer Kitchen Aid Artisan
- 1 Parchment Paper reusable
Steps
In the mixer bowl with the paddle attachment (but you can also knead by hand in a bowl), add the cubed butter, sugar, and a pinch of salt. Knead until the butter has absorbed all the sugar and is creamy and homogeneous. Then add the egg (to weigh it, crack it into a small bowl, beat, and weigh the amount you need, but if making a double batch, you can use a small whole egg) and incorporate it well into the butter. Add the flour and continue to work until you get a smooth and homogeneous dough. Divide the dough into two equal parts (if making a double batch, divide into three) and work each piece of dough to get a smooth roll without cracks. Brush the rolls with melted butter and roll them on a plate or tray with sugar, ensuring the sugar sticks well to the rolls. Let them rest in the fridge until they harden, then cut into slices about half an inch thick (you will get 25/30 slices). Arrange the cookies on a baking sheet with reusable parchment paper, decorate with edible flowers (optional), and bake in a preheated static oven at 350°F on the middle shelf for 12/14 minutes. When they are ready, remove from the oven and let cool before serving.
