BUTTERY COOKIES
- 340 g salted butter
- 1 cup sugar
- 2 large egg yolks
- 3 cups sifted unbleached all-purpose flour
- ¼ teaspoon kosher salt
- 1 tablespoon pure vanilla extract
Preheat oven to 350 ºF. In a large bowl, cream butter and sugar until light and fluffy.
Add egg yolks, flour, salt, and vanilla. Mix thoroughly.
Add egg yolks, flour, salt, and vanilla. Mix thoroughly.
Fill a cookie press with the dough, and turn out cookies 1 to 2 inches apart onto an unbuttered baking sheet. Sprinkle cookies with colored sanding sugars.
Bake until the cookies are lightly browned, 7 to 10 minutes.
To ensure even baking, rotate sheet halfway through the baking process.
Bake until the cookies are lightly browned, 7 to 10 minutes.
To ensure even baking, rotate sheet halfway through the baking process.
Transfer to a wire rack, and let cool.
Notes:
I didn’t use the cookie gun in this recipe, but rather dipped a fork in castor sugar and pressed down on walnut sized balls of cookie dough.
Photo and recipe: Natacha Visagie
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