I am a huge fan of butter cookies. They are simple, but they really need to
be done well. It is this alchemy of butter, sugar, flour, and a smidge of salt. Simple is best in this case – if you ask me, but the ratio and baking time/temp have to be spot on.
A butter cookie, a well made butter cookie, is excellent with tea. I guess that’s why the English do butter cookies so well. I’m guessing both things are in their DNA. Speculation on my part, but …
1 1/2 cups all-purpose flour
1/4 tsp salt
3/4 cup unsalted butter, softened (1 1/2 sticks)
1/4 cup plus 2 Tbs sugar
2 tsp heavy cream
3 Tbs turbinado sugar
Preheat oven to 350 degrees. Sift together flour and salt over a piece of waxed paper
Beat sugar and butter together until pale and fluffy. Add the flour mixture in 3 batches until batter just comes together. Gather clumps together on a lightly floured board and kneed a time or two until smooth and in a 1 1/4 inch log – two logs is easier. Chill in plastic for at least an hour.
Cut chilled log into 1/4 inch slices and place about 1/2 in apart on parchment lined baking sheet. Brush with cream and sprinkle a good bit of turbinado sugar on top.
Bake cookies for 12 – 15 minutes, turning half way through until edges are pale golden. Cool on sheet for a couple of minutes and then move to a wire rack.
Dough logs can be chilled for up to three days.
16 April 2006 – Easter w/ W&J vvv – 1/2 w/added lemon juice/zest from 1/2 lemon
17 December 2006 vvv – SR loves these
24 December 2007
21 December 2008 – juice of 1/2 lemon
6 January 2016 – made dough, as is, and put in fridge, baked on 8 January 2016
This time a year ago-ish – apple turnovers – https://deftanddaft.wordpress.com/2015/01/10/apple-turnovers-chausson-aux-pommes-apple-slippers/