Butter Cookies Recipe
This is butter cookies recipe weekend, so here are not one, not two, but three recipes for butter cookies. Let’s start with a classic one, my own personal, which I have been testing for years, then we’ll go on with Danish butter cookies, and Greek butter cookies.
As the name suggests, butter is the main ingredient and, as you can imagine, not all butters were created equal, so I recommend you get the best-quality butter you can find.
140gr butter, diced
180gr flour
2 egg yolks
1 tsp vanilla extract
70gr sugar
And for the topping:
peach and/or strawberry and/or apricot jam
1 tbsp icing sugar
This is how you make easy butter cookies from scratch. In a large bowl, add the flour, butter, sugar, egg yolks, and vanilla extract. Work the ingredients together until smooth and amalgamated. Form a ball with the dough, cover it with cling-film and leave it in the fridge for at least one hour.
Now the manual part of this recipe for butter cookies: take the ball, divide it in two parts, and give each half the shape of a long stick. Divide each stick into 13-14 parts. I do it by dividing it in half and then each half in half and so on, so I can easily have bits of the same length. Now, form a ball with each piece of dough and flatten it (it should be slightly smaller than a walnut. Using the top side of a wooden spoon, create an indentation on the surface, but make sure you don’t pierce the cookie.
Lay them on a baking tray lined with oven paper and bake at 200ºC for 15 minutes, or until the edges start to be golden. Right of the oven fill the small hole with the jam of your choice and let them cool.
Sprinkle with icing sugar, and this is how to make butter cookies. Don’t forget to check the other two recipes above. 