Post by chief_cook2 on Dec 5, 2002 16:47:20 GMT -6
Everyone who enjoys baking should have a few standard recipes that are so good that you become known for them. One of mine is this butter cookie recipe. Friends beg for me to make these cookies during the holidays. While it isn't necessary to use Tahitian vanilla extract, its unique flavor is definitely showcased in this cookie.
Ingredients:
8 ounces unsalted butter
1 cup sugar
4 large egg yolks, beaten
2 tablespoons pure Tahitian vanilla extract or 1/2 teaspoon finely ground vanilla bean
2-1/4 cups unbleached flour
3/4 teaspoon baking powder
Pinch of salt
Instructions:
In a large bowl, cream the butter with the sugar until light and fluffy. Add the beaten yolks and vanilla and beat thoroughly.
Sift flour, baking powder and salt together. Gradually add the dry ingredients to the butter mixture, blending well after each addition.
Form the dough into a ball, wrap in wax paper and refrigerate overnight,or place in freezer for about 30 minutes.
Use non-stick pans or line pans with parchment paper. Spray lightly with baking oil. Preheat oven to 350 degrees.
Place dough between 2 pieces of wax paper and roll to a thickness of slightly less than 1/4 inch. Using a cutter, stencil, or inverted glass, cut cookies and transfer to baking sheets.
Bake for about 12 minutes or until cookies begin to brown. Place pans on cooling racks for about 5 minutes, then carefully remove cookies. Allow cookies to cool thoroughly before serving. Frost with confectioners glaze, if desired. Place cookies in an airtight tin or jar until ready to serve.
This recipe makes between 3 and 4 dozen cookies, depending on cookie cutter size.
Confectioners Glaze
Ingredients:
2 tablespoons unsalted butter
1 cup confectioners sugar
5 tablespoons milk
1/2 teaspoon pure vanilla extract
Instructions:
Melt butter until nut-brown. Remove from heat. Add sugar, milk and vanilla. Stir until smooth.
Ingredients:
8 ounces unsalted butter
1 cup sugar
4 large egg yolks, beaten
2 tablespoons pure Tahitian vanilla extract or 1/2 teaspoon finely ground vanilla bean
2-1/4 cups unbleached flour
3/4 teaspoon baking powder
Pinch of salt
Instructions:
In a large bowl, cream the butter with the sugar until light and fluffy. Add the beaten yolks and vanilla and beat thoroughly.
Sift flour, baking powder and salt together. Gradually add the dry ingredients to the butter mixture, blending well after each addition.
Form the dough into a ball, wrap in wax paper and refrigerate overnight,or place in freezer for about 30 minutes.
Use non-stick pans or line pans with parchment paper. Spray lightly with baking oil. Preheat oven to 350 degrees.
Place dough between 2 pieces of wax paper and roll to a thickness of slightly less than 1/4 inch. Using a cutter, stencil, or inverted glass, cut cookies and transfer to baking sheets.
Bake for about 12 minutes or until cookies begin to brown. Place pans on cooling racks for about 5 minutes, then carefully remove cookies. Allow cookies to cool thoroughly before serving. Frost with confectioners glaze, if desired. Place cookies in an airtight tin or jar until ready to serve.
This recipe makes between 3 and 4 dozen cookies, depending on cookie cutter size.
Confectioners Glaze
Ingredients:
2 tablespoons unsalted butter
1 cup confectioners sugar
5 tablespoons milk
1/2 teaspoon pure vanilla extract
Instructions:
Melt butter until nut-brown. Remove from heat. Add sugar, milk and vanilla. Stir until smooth.