I know cookie is not the best thing to have for breakfast.
But, it's also true that it boosts my mood on monday morning and gives me something to look forward to when I have baked some delicious cookies the night before. Yes, I admit that having one or two big butter cookies is my secret guilty pleasure I'd like to keep to myself.
Nonetheless, I must share this butter cookie recipe since it's too good not to. :) I can't quite believe that I didn't post this simple, but scrumptious recipe at my blog. I've used this recipe for past 2-3 years so that I can assure you that it's a real foolproof recipe.
I tested a few different butter cookie reipes, to find the "perfect fit" for me. I want my butter cookie to be buttery, crumbly and filling so that I don't need to eat more than a couple of them at a time.
And, as we all know, you'd better to stick to it when you find the one!
Here goes the basic butter cookie recipe I like very much:
(adapted from Celebrations)
1 cup butter, room temperature
1 cup sugar
1 egg, room temperature
2 2/3 cups all-purpose flour
1/4 teasoon salt
2 teaspoons vanilla extract
1. Cream your butter and sugar together in a stand mixer until light and fluffy. It takes give and take about 5 minutes.
2. Next, beat in the egg and vanilla.
3. Sift the dry ingredients in a separate bowl, before adding slowly into the sugar and butter mixture. You don't want to overmix batter unless you want it to be kind of chewy. Mix it until just combined.
4. Form the batter into a disque and wrap it completely and chill in the fridge for at least one hour. For best results, also chill your cookie sheets before baking to maintain the shapes as they are formed.
5. Preheat your oven to 400 degrees.
Meanwhile, press the dough onto ungreased cookie sheets to desired thickness.
or you can cut them into equal sizes and shape with a rolling pin.
You can make any type of desired patterns in the cookies. I used the cookie stamps I acquired recently.
6. Bake for 8-10 minutes or until golden around the edges. If you bake over 10 minutes, edges start to get brown quickly.
Let sit for 1-2 minutes, then remove to a cooking rack to cool.
Each time I bake them, I have a grand hope that the batch last for at least 3-4 days, but it never happened so far. Maybe in the future.... I didn't totally give up my hope yet, you see~ Believe me, they go away really quickly.
I'm sure they are just good enough to boost your morning!