Crispy Butter Cookies 香脆牛油饼干

Pin Recipe Print Recipe

Tap or Hover to Adjust Servings

Instructions

 

• 
  Place the sifted all-purpose flour into a medium bowl. Then add in the salt.
• 
  Using a whisk, stir it well and set aside.
• 
  Next put the softened butter into the bowl of a stand mixer. Beat the butter until it's just creamy and smooth (optional).
• 
  Add in the white sugar. Then cream the butter and sugar on medium high until it's light and fluffy.
• 
  Beat in the eggs, one at a time.
• 
  Then add the vanilla extract. You can actually substitute with lemon or almond extracts if desire.
• 
  Gradually add in the flour.
• 
  Starting on low speed, mix the flour into the sugar mixture. And we're done!
• 
  Cover dough with plastic wrap and chill in the refrigerator for at least 1 hour along with 2 cookie sheets. This will make it easier to work with. When the dough is chilled, it will not spread as much while baking.
• 
  Right before baking, preheat oven to 180 degree C (350 degree F). Place oven rack in the centre of the oven.
• 
  Fill your cookie press with chilled dough.
• 
  Then press the cookies onto ungreased chilled cookie sheets about 2 inches apart.
• 
  Decorate the cookies by placing decorative chocolate chips in the centre.
• 
  Bake the cookies in the preheated oven until they are slightly golden on the edges, about 8 to 10 minutes.
• 
  Remove the cookie sheet to cool on wire rack once cookies are baked, about 3 minutes.
• 
  Then transfer the cookies onto wire rack to cool completely.
• 
  These great simple crispy butter cookies are not too sweet but nice and buttery. They are very nice served with a cup of good quality tea.
• 
  They can be stored in airtight containers at room temperature for several weeks. A perfect addition for any festive snacks!