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COOKIES - Butter Cookies
Nb persons: 0
Yield: 42 cookies
Preparation time:
Total time:
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| GRANDMOTHER SOPHIE’S BUTTER COOKIES DMN | |
| 1 cup | unsalted butter, room temperature |
| 1/4 teaspoon | salt |
| 2/3 cup | sugar |
| 2 | egg yolks |
| 1 teaspoon | vanilla |
| 1/4 teaspoon | almond extract |
| 2 cups | flour |
Chocolate chips or pecan halves (optional)
With an electric mixer on medium speed, beat butter and salt in a bowl just until blended. Beat in sugar until blended smooth. Scrape down sides of bowl. Mix in yolks and extracts until blended. Reduce speed to low. Add flour, mixing just until incorporated.
Divide dough in half. Put each on a large piece of plastic wrap. Form into logs 7 inches long and 1 1/2 inches in diameter. Roll back and forth to smooth. Wrap in plastic wrap. Refrigerate at least 3 hours or overnight, until firm. Or overwrap with aluminum foil and freeze up to two months. Note: Frozen dough needs defrosting in the refrigerator 3 hours before baking.
To bake, set rack in middle of oven. Preheat to 350 F.
Cut cold logs into slices, about 1/3-inch thick. Place cookies 11/2 inches apart on parchment-lined baking sheets. Press a chocolate chip (flat side up) or pecan half into each slice. Bake one sheet at a time until cookies are lightly browned, 15-20 minutes. Cool cookies on baking sheet 10 minutes; transfer to wire rack. Cool completely. Makes 42 cookies.
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