Merry Christmas and Happy Holidays to all!
Christmas is never complete without cookies.
I baked some Butter Cookies for my brother-in-law’s Annual Christmas Eve Carol.
A good butter cookie is always well received especially one that is just the right combination of crispness, tenderness and a good buttery flavor.
I love baking butter cookies as it is simple yet the minute the oven is opened, the aroma of freshly baked butter cookies is just divine. I found this wonderful recipe of the makes the best butter cookies ever.
Pam Anderson’s (a food writer and author of several cookbooks ) all purpose butter cookies are simple, delicious and very versatile. The dough is very easy to make. I like the method of slice-and-bake cookies as I can decorate with sprinkles or nuts. The dough can be prepared a few days in advance and stored in the refrigerator or freezer.
Since it is Christmas, I have made the Christmasy by rolling the dough with red and green coloured sugar.
For those who are looking for a great butter cookies recipe, do give this a try;
All Purpose Butter Cookies (by Pam Anderson)
1 cup butter, room temperature ( I used 225gm)
1 cup sugar ( I used 150gm as I perfer them to be less sweet)
1 large egg
1 egg yolk
1 tsp vanilla extract
1/2 tsp. salt
2 1/2 cups bleached all-purpose flour (I used 350gm )
chopped nuts, coconut, sprinkles or sugar, for decorating
- In a large bowl, cream together butter and sugar until light and fluffy.
- Add in egg, egg yolk, vanilla and salt and mix well.
- Gradually, with the mixer on low speed, blend in the flour until a smooth dough comes together.
- Divide dough in half and shape each piece into a log roughly 2-inches across.
- Wrap in wax paper or parchment paper and freeze for about 2 hours, or until firm.
- Dough can also be stored for several days in the fridge (several weeks in the freezer, well-wrapped).
Preheat oven to 375F. (190C)
Line a baking sheet with parchment paper.
Take the logs of chilled dough and cut each in half. Dough may need to soften for a few minutes. Roll each smaller log in finely chopped nuts, coconut, sprinkles or coarse sugar. Cut logs into slices about 1/4-inch thick. Transfer cookie rounds to prepared baking sheet.
Bake for 12-14 minutes, until cookies just begin to brown around the edges. Cool completely on a wire rack.
Makes 4-5 dozen cookies