Classic Butter Cookies
C is for cookie, and B is for butter. Put them together and you've got butter cookies, a batch of gourmet goodies that's sure to satisfy even the pickiest sweet tooth.
Ingredients
- 1 cup(s) unsalted butter
- 1 cup(s) granulated sugar
- 1 large egg
- 1 teaspoon(s) baking powder
- 1 teaspoon(s) vanilla extract
- 3 cup(s) all- purpose flour
- 3 1/2 cup(s) confectioners powdered sugar
- 1/2 cup(s) milk
- 1/2 cup(s) light corn syrup
- 1 teaspoon(s) clear vanilla extract
Instructions
- Preheat oven to 350 degrees.
- Line some cookie sheets with either silicone baking mats or parchment paper.
- In a large bowl, cream the butter and sugar with a mixer paddle attachment or hand mixer for two minutes.
- Stop and scrape the bowl.
- Cream the mixture for an additional minute.
- Beat in the egg and vanilla extract.
- Beat until well combined.
- Sift together baking powder and flour.
- Add the flour mixture 1 cup at a time to the creamed butter and sugar mixture.
- Mix thoroughly after each addition.
- Blend in the last cup of flour by hand.
- The dough will be stiff.
- Divide the dough into two balls.
- Wrap with plastic wrap and refrigerate for at least one hour.
- Roll out one ball of dough between two sheets of parchment paper to about 1/4 inch thick.
- Remove the top sheet of parchment paper and run a floured metal spatula under the dough to loosen it a bit.
- Cut cookies with cookie cutters of your choice.
- Dip them in flour before each use.
- Carefully place the cutout cookies onto prepared cookie sheets.
- Cut another sheet of parchment paper and roll out dough between that and the lined bottom.
- Cut out cookies with cookie cutters dipped in flour before each use.
- Bake cookies for 8 to 10 minutes or until they just start to brown.
- Let the cookies rest on the cookie sheet for 5 to 10 minutes before removing them to a cooling rack.
- Cool completely before glazing.
- Repeat process with second ball of dough.
- For Glaze (if using): In a mixing bowl, thoroughly mix the sugar and the milk.
- The mixture should be very soft and have a heavy cream texture before you add the corn syrup.
- Add the corn syrup and mix just until combined.
- Mix in the extract and food coloring if you are planning on using only one color.
- If using many colors, divide up the glaze into as many bowls as you need.
- Color each one using gel or paste food coloring (mix in a small bit at a time using a toothpick until you get the color you want).
- Use a small pastry brush to glaze the cookies.
- Paint the entire tops of the cookies with a thin layer of glaze and place back on the cooling racks to dry.
- Depending on temperature and humidity, it will take between 6 and 12 hours for the glaze to dry completely.
Nutrition
Calories: 6004.74kcalCarbohydrates: 1036.54gProtein: 45.38gFat: 188.5gSaturated Fat: 118.88gCholesterol: 500.25mgSodium: 245.18mgFiber: 6.11gSugar: 750.09g
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