Velvet & Wool butter cookies

1- ½ cups flour
2- 1 or 1½ cup white sugar
3- 1 cup butter
4- 1 teaspoon salt (unless you use semi-salted butter)
5- 2 teaspoons vanilla extract
6- 1 egg
7- ½ teaspoon baking powder (optional)

Music is indispensable for baking nice cookies, so choose an album you like before starting  :)

In a large bowl, cream together the butter and white sugar until light and fluffy. You can also use a mixer.

Tip: Heat the butter in the microwave for less than a minute.
Beat in the egg, then stir in the vanilla and the salt [and the baking powder, in case you are using it]. 
 Put the flour in another bowl and make a hole in the centre.
Add the butter and sugar mixture and mix with your fingers until the dough come together. Do not overwork the dough with your hands, or it will harden.
Divide dough in half, wrap it with clingfilm (Saran wrap®) and chill for at least 30 minutes.
Roll out the first half of the dough with a lightly floured rolling pin on a floured surface.

Tip: If you do not have a rolling pin (as us), you can use a glass bottle  :)
Tip 2: If the dough is too thick, this may happen when baking:
Flubber cookies!!
Preheat oven to 350ºF (180ºC). Cut the dough with a cookie cutter and put the unbaked cookies on a baking sheet with a separation of at least 1½ inches (3 cms).

Tip: If you do not have a cookie sheet, you can use one of those nonstick sheets or just scatter some flour on the oven tray.
Bake the cookies for about 10 minutes or until they are lightly golden.
Repeat the process with the other half of the dough.
Take out from oven and let settle for a minute. Put cookies on a wire rack to cool completely. 
Et voilà! You have your butter cookies ready to be eaten!

Tip: Store in an airtight container.

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