Wednesday, February 22, 2012
Day 350 - French Butter Cookies
Cookies, cookies, cookies!!!
We LOVE cookies!
I really love cookies!
I love them so much that I'll be making them for you again tomorrow! Not the same cookies of course, that would just be plain silly.
I'll give you a hint - they're popular this time of year.
That's all I'm sayin'. Nope, I'm not telling you anything else.
Don't even try to get it out of me.
You'll just have to come see tomorrow.
Oh, I can't wait to eat them.
In the meantime, these cookies came from Martha Stewart Living Cookbook - The Original Classics, p. 530; author, Martha Stewart; publisher, Clarkson Potter/Publishers, an imprint of the Crown Publishing Group, a division of Random House, Inc.; ISBN 978-0-307-39382-1.
French Butter Cookies - makes about 5-6 dozen
1 cup (2 sticks) butter, room temperature
2/3 cup packed light brown sugar
1 teaspoon vanilla
2 1/2 cups sifted flour
1 teaspoon salt
1/2 cup granulated sugar
In a bowl of an electric mixer fitted with the paddle attachment, cream the butter and brown sugar on high speed until light and fluffy, about 2 to 3 minutes.
Add the egg and vanilla, mixing thoroughly.
Gradually add the flour and salt, mixing on low speed until just combined.
On three separate sheets of plastic wrap, roll the dough into three logs 1 1/2-inches thick. Wrap in plastic and refrigerate for at least one hour to overnight.
When ready to bake, preheat the oven to 350 degrees F., and placing a rack in the center.
Prepare a cookie sheet by lining it with parchment.
Remove one log from the fridge and roll it in the granulated sugar, making sure to coat it completely.
With a sharp knife, cut slices 1/4-inch thick.
Place the slices on the prepared cookie sheet 1-inch apart.
*Optional - with a toothpick, make 4 decorative holes in each cookie.* I did this, which was time consuming, and when they were removed from the oven, I couldn't really tell that most of them had holes.
Bake for about 15-20 minutes, or until lightly golden brown.
Transfer cookies to a wire rack so that they can cool completely.
I rate everything I bake on a scale of 1-4 with 4 being the best and these French Butter Cookies earned 3 1/2 rolling pins.
They were very simple, but very delicious.
Be careful, A LOT of these can be eaten in one sitting; they're bite-size and yummylicious!
I think you'll enjoy them.
I give you BIG baking hugs and muffins!!