Brittany Butter Cookies Food

THE BEST BUTTER COOKIES

Steps:

• Whisk together the flour, baking powder and salt in a medium bowl. Add the butter and granulated sugar to the bowl of a stand mixer fitted with a paddle attachment. Beat on high speed for a full 2 minutes, scraping down the bowl halfway through the mixing; the butter should be very light and fluffy. Add the egg and vanilla and beat on medium speed until well combined. Add half the dry ingredients and beat on low speed to combine. Scrape down the mixing bowl before adding the remaining dry ingredients and beat to combine. Refrigerate for 1 hour in the bowl for drop cookies, or form into a 1-inch log for slice-and-bake cookies.
• Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
• Place the turbinado sugar in a small bowl. For drop cookies, scoop the cookie dough with a 1 tablespoon-size cookie scoop and then dip the tops of the cookie dough balls into the sugar. Place onto the prepared baking sheet.
• For slice-and-bake cookies, cut the log into 1/2-inch-thick rounds. Press the tops into the sugar and place on the prepared baking sheet.
• Bake the cookies until slightly puffed and lightly golden on the bottom, about 15 minutes.

BRITTANY BUTTER COOKIES

Steps:

• Stack two baking sheets together and line the top with parchment paper. You will need to repeat this for each batch.
• In a mixer bowl, using a whisk attachment, whisk egg yolks and sugar until thick and pale, 1 to 2 minutes. Slowly blend in softened butter and vanilla.
• Gradually add flour and salt, blending until dough is thick and stiff. If it is still quite soft add a bit more flour, a few tablespoons at a time. Knead dough gently and briefly on a lightly floured work surface. Then wrap dough well and refrigerate 45 minutes.
• Preheat oven to 325°F
• On a lightly floured surface, roll dough to 3/4 inch thickness. Cut into 3 inch round cookies and place on prepared baking sheet. With tines of a fork make a criss cross pattern on the dough.
• For glaze, in a small bowl whisk egg yolks with water. Brush each cookie generously with egg wash mixture.
• Bake until golden on top and browned around the edges, 50 to 55 minutes. Let cool completely on baking sheets.

BUTTER COOKIES

Steps:

• Heat the oven to 200C/180C fan/gas 6. Beat the salted butter, vanilla and sugar together with an electric whisk until pale and fluffy. Sift over the flour and beat again until just combined. Spoon the dough into a piping bag fitted with a medium star nozzle.
• Pipe the dough in small 5cm swirls on one large or two smaller baking trays lined with baking parchment, spacing them apart to allow for them to spread. Bake for 15-20 mins until pale golden.
• Leave to cool on the trays for 5 mins, then transfer to a wire rack to cool completely.