PERFECT
BUTTER COOKIES
Ingredients
- 1 cup unsalted butter (2 sticks)
- 1 cup sugar
- 1 large egg
- 2 tablespoons orange juice
- 1 tablespoon vanilla extract (preferably LorAnn’s Butter Vanilla Emulsion )
- 2 1/2 cups all purpose flour
- 1 teaspoon baking powder
- White sugar, for sprinkling
Directions
1.
In a medium bowl combine the flour with
the baking powder and set aside.
2.
In the bowl of a standing mixer with the paddle
attachment (or using a handheld one) cream together the butter and sugar until
light and fluffy.
3.
Add the egg, orange juice and vanilla and
combine until just combined. Add the flour mixture in batches, mixing until
just combined.
4.
Scrape the dough out and onto a piece of plastic
wrap. Shape into a disc, wrap tightly and refrigerate overnight.
5.
Preheat oven to 400F. Line two sheet pans with
parchment paper. Divide the dough into quarters, keeping the other 3 in the
fridge while you roll out the one.
6.
Sprinkle a clean work surface (like a pastry
mat, wax paper or a cutting board) with powdered sugar or flour. Roll out the
quarter of dough to your desired thickness (I wouldn’t go thinner than 1/4
inch) Cut into whatever desired shapes you like. I used a 2- to 2 ½-inch cookie
cutter, cut the dough into shapes and placed them on parchment-lined baking
sheets, spacing them 1 inch apart. I then used a ¾- to 1-inch cookie
cutter, and cut out the centers from half of the cookies. Reroll and cut the
scraps as necessary. Also don’t throw away the centers, as they make delicious
mini cookie bites.
7.
Place the sheet pans in the freezer for around
10 minutes. Sprinkle the tops with the sugar, and bake for 6-10 minutes.
Let cool on pans for 3 minutes. Remove from pans, and let cool completely on
wire racks.
Source https://cookingismysport.com
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