Butter cookies. Cream butter and sugar until light and fluffy. In another bowl, whisk flour, baking powder and salt; gradually beat into creamed mixture. In a large bowl, cream together the butter and white sugar until light and fluffy.
It had to be buttery, a little crumbly (like shortbread), and not too sweet. I think these are the Worlds Best Butter Cookie, courtesy of Chef Alice Medrich. In a medium bowl, whisk together flour and salt. You can have Butter cookies using 4 ingredients and 5 steps. Here is how you achieve that.
Ingredients of Butter cookies
- You need 1/2 cup of butter.
- Prepare 1/2 cup of sugar.
- It’s 1 of egg.
- It’s 1 + 1/2 cups of Flour.
In a medium bowl using a hand mixer, beat butter and sugar until light. There's no leavening, so the texture is closer to a shortbread cookie. The dough is like my spritz cookies, but with a little milk to make it pipe-able. Make sure it's properly softened to room temperature before beginning.
Butter cookies step by step
- Mix butter and sugar.
- Add egg.
- Add flour slowly.
- Mix with hand and cut cereals or shapes.
- Then bake for 5 to10 minors in the oven at 180 degrees Centigrade.
My inspiration for these cookies came from this recipe by Melissa Clark in the New York Times. I was initially puzzled by the title, Cultured Butter Cookies, and discovered in the entertaining comment thread that I wasn't alone. Among the hundreds of rave reviews, there were many people who were unfamiliar with what exactly 'cultured butter' was. I made the ice box version because it's so quick. Used colored sugar to make them pretty.