Recipe: Perfect BUTTER COOKIES #photographychallenge

BUTTER COOKIES #photographychallenge. Great variety of Cookies & Biscuits. Cream butter and sugar until light and fluffy. In another bowl, whisk flour, baking powder and salt; gradually beat into creamed mixture. In a large bowl, cream together the butter and white sugar until light and fluffy. Beat in the egg, then stir in the vanilla.

Combine the flour and salt; stir into the sugar mixture. In a medium bowl, whisk together flour and salt. In a medium bowl using a hand mixer, beat butter and sugar until light. You can cook BUTTER COOKIES #photographychallenge using 9 ingredients and 9 steps. Here is how you achieve that.

Ingredients of BUTTER COOKIES #photographychallenge

1. It's 1 cup of unsalted butter, softened.
2. It's 1 cup of confectioners sugar.
3. You need 1/4 tsp of salt.
4. You need 2 of egg yolks.
5. You need 1 1/2 tsp of vanilla extract.
6. It's 2 cups of all-purpose flour.
7. You need 2 teaspoon of milk.
8. It's of Chocolate finely chopped (optional).
9. It's of Sprinkles (optional).

It had to be buttery, a little crumbly (like shortbread), and not too sweet. I think these are the Worlds Best Butter Cookie, courtesy of Chef Alice Medrich. There's no leavening, so the texture is closer to a shortbread cookie. The dough is like my spritz cookies, but with a little milk to make it pipe-able.

BUTTER COOKIES #photographychallenge instructions

1. Preheat oven to 180C. Have the ingredients ready..
2. In the bowl, cream together butter, sugar and salt until combined..
3. Mix in egg yolks and vanilla..
4. Add flour and mix until crumbly then add in 2 tsp milk, if needed add in another 1 – 2 tsp milk for a more pipe-able consistency, add as little as possible for less spreading though..
5. Transfer to a piping bag fitted with a large open star tip Pipe dough into rounds onto greased baking sheets..
6. Bake in preheated oven until golden brown on bottom, about 12 – 16 minutes..
7. Let cool on baking sheet 5 minutes then transfer to a wire rack to cool completely..
8. If you’d like to dip in chocolate or white chocolate, melt chopped chocolate, chocolate melts or white chocolate melts in a microwave safe bowl, in 20 second intervals until melted and smooth. Dip half of cookies into chocolate let excess run off, transfer to a parchment paper. Immediately add sprinkles if using then let set..
9. Store in an airtight container. ENJOY 🌹.

Make sure it's properly softened to room temperature before beginning. Whisk together flour, baking powder, and salt in a small bowl. Beat together butter and sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, So, so, so good. I made the ice box version because it's so quick. Used colored sugar to make them pretty.