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Glazed Butter Cookies
Nb persons: 0
Yield: Makes 3 dozen (2 1/2") cookies
Preparation time:
Total time:
Source: Cook's Illustrated Holiday Baking 2008
If you cannot find superfine sugar, you can obtain a close approximation by processing regular granulated sugar in a food processor for about 20 seconds. If desired, the cookies can be finished with sprinkles or other decorations immediately after glazing. | |
Butter Cookie Dough: | |
2 1/2 c. | all-purpose flour |
3/4 c. | superfine sugar |
1/4 tsp. | table salt |
16 Tb. (2 sticks) | unsalted butter, cut into 16 pieces, cool room temperature (about 65 degrees) |
2 tsp | vanilla extract |
2 Tb. | cream cheese, cool room temperature |
Glaze: | |
1 Tb. | cream cheese, room temperature |
2-3 Tb. | milk |
1 1/2 c. | powdered sugar |
1. FOR THE COOKIES: In bowl of stand mixer fitted with flat beater, mix flour, sugar, and salt on low speed until combined, about 5 seconds. With mixer running on low, add butter 1 piece at a time; continue to mix until mixture looks crumbly and slightly wet, about 1 minute longer. Add vanilla and cream cheese and mix on low until dough just begins to form large clumps, about 30 seconds.
2. Remove bowl from mixer; knead dough by hand in bowl for 2-3 turns to form large cohesive mass. Turn out dough onto countertop; divide in half, pat into two 4" disks, wrap each in plastic, and refrigerate until they begin to firm up, 20-30 minutes. (Dough can be refrigerated up to 3 days or frozen up to 2 weeks; defrost in refrigerator before using.)
3. Adjust oven rack to middle position; heat oven to 375 degrees. Roll out 1 dough disk to even 1/8" thickness between 2 large sheets parchment onto baking sheet and chill until firm, about 10 minutes. Meanwhile, repeat with 2nd disk.
4. Working with first portion of rolled dough, cut into desired shapes using cookie cutters and place shapes on parchment-lined baking sheet, spacing them about 1 1/2" apart. Bake until light golden brown, about 10 minutes, rotating baking sheet halfway through baking time. Repeat with second portion of rolled dough. (Dough scraps can be patted together, chilled, and re-rolled once.) Cool cookies on wire rack to room temperature.
5. FOR THE GLAZE: Whisk cream cheese and 2 Tb. milk in medium bowl until combined and no lumps remain. Whisk in powdered sugar until smooth, adding remaining milk as needed until glaze is thin enough to spread easily. Drizzle or spread scant teaspoon glaze with back of spoon onto each cooled cookie, as desired.
TOASTED ALMOND COOKIES WITH HONEY GLAZE: Follow recipe for Glazed Butter Cookies, adding 1 c. toasted, finely ground almonds to dough along with vanilla and cream cheese in step 1. Proceed with recipe as directed. For Glaze: replace 1/2 c. powdered sugar with 1 Tb. honey. Once cookies have cooled, apply glaze, then arrange 3 toasted almond slices in petal shape in center of each cookie.
VANILLA BEAN-APRICOT JAM SANDWICH COOKIES: Follow recipe for Glazed Butter Cookies, adding seeds from 2 vanilla beans to dough along with vanilla and cream cheese in step 1. Roll out dough and cut into rounds. Use 1/2" cutter to cut holes in center of half of unbaked dough rounds. Proceed with recipe as directed. Once cookies have cooled, spread 1 uncut round with 1 tsp. apricot preserves an sandwich with another holed round. Continue with remaining cookies. Dust with powdered sugar just before serving.
CAPPUCCINO-CHOCOLATE COOKIES: Follow recipe for Glazed Butter Cookies, combining 2 tsp. instant expresso and 1 tsp. ground cinnamon with vanilla in small bowl. Mix thoroughly to dissolve. Add vanilla mixture to dough and proceed with recipe as directed. Once cookies have cooled, place sheet of parchment paper underneath cooling rack to cover work surface. Melt 6 oz. bittersweet chocolate in microwave-safe bowl in microwave on low power or in bowl set over saucepan of simmering water. Transfer to ziploc bag. Snip off 1 corner of bag, then drizzle chocolate over cookies. Let cookies dry 20 minutes before serving.
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