Back when I was in college (when dinosaurs roamed the earth), I
discovered a little bakery a couple of miles from my house that made the
absolute best butter cookies. They were about 4 inches wide, and packed with
buttery goodness. As often happens, no sooner than I found it, the owner
retired, and it closed. Since that time, I have been trying to find a recipe
that replicated the sweet buttery goodness of those cookies. My search is over!
I recently found this recipe on the Tasting Table website. I made them
yesterday, and they are phenomenal! There is a downside, however. Despite the
recipe’s insistence that it makes 24, I only ended up with a dozen 3-inch wide
cookies. It also takes brute strength to pipe this dough, at least using the
Wilton piping bags that I had on hand. Perhaps there are larger ones
specifically designed for pastry, but I was at a loss. I found the cookies were
better the second day, than they were the first, always a bonus, I think. If
you like butter cookies as much as I do, try this recipe. Phenomenal!
Old Fashioned Butter Cookies
Adapted from The Tasting Table
1 c. butter, softened to room temperature
½ c. sugar
2 egg yolks
2 t. vanilla extract
Pinch kosher salt
1½ c. flour
In a large bowl cream softened butter and sugar until light and fluffy.
Mix in the egg yolks and vanilla extract until well combined.
Add salt, and then slowly add the flour while mixing until well incorporated and the dough comes together.
Place the dough into a piping bag, and use a large star tip to pipe out circles of cookie dough onto a Silpat or nonstick baking sheet. (For an easier version, use a cookie scoop to drop cookie dough onto nonstick baking sheets.)
Place the baking sheets into the fridge, and chill for at least 30 minutes.
Preheat the oven to 350°F.
Bake the cookies for 12 to 15 minutes until the edges are just golden brown.
Let the cookies cool for 5 minutes, and then transfer them to a wire rack to cool completely.
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6 comments:
I do love a buttery cookie with my hot cocoa! Those look wonderful!
They look delicious! I made a flourless peanut butter cookie recipe recently which was supposed to make three dozen cookies. I didn’t get half that. The size they advocate must be tiny! I will make them thinner next time! Your cookies must be tiny too if made the way the recipe says.
What a beautiful cookie! I love a good butter cookie, thanks for doing the research. ;)
These cookies do look amazing and I always eat my cookies with a glass of milk
These cookies are so pretty, well worth all that brute strength! And it's wonderful that you were able to find the recipe for your college favorites. Here's to delicious desserts and nostalgia! :)
These cookies look fingerlickingly delicious and goes well with our tea breaks. Have a wonderful new week.
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