Butter cookies again, aarrghh. I hate butter cookies. But I need to bake some so that I could use the cute cookie cutters that I’ve bought months back and to test shoot my bake in a different approach.
Here’s the recipe for those who fancy butter cookies.
230 grams unsalted butter, at room temperature
70 grams confectioners’ sugar, sifted
1 large egg yolk, at room temperature, separated
pinch of salt
2 tsp pure rum essence
grated zest of 1-2 lemons (to taste)
280 grams all-purpose flour
* I have to substitute vanilla essence with Rum essence as I ran out of Vanilla at home.
Place the butter in the bowl of an electric mixer fitted with the paddle attachment and beat on medium until smooth. Add the confectioners’ sugar and beat until smooth and silky. Beat in egg yolk, then the salt, rum essence, and lemon zest. Reduce mixer speed to low and add the flour, beating just until incorporated. Do not over-beat. Turn the dough out onto a work surface. Divide dough in two and wrap each piece in plastic wrap. Refrigerate for 30 minutes.
Working on a smooth surface, form each piece of dough into a log 1 to 1 1 /4 inches in diameter. Wrap logs in plastic wrap and refrigerate for 2 hours. Can be prepared up to this point and kept, well wrapped in the refrigerator for up to 3 days or frozen for up to 1 month.
Place one rack in the upper third and one in the lower third of the oven. Preheat oven to 350 degrees. Line two baking sheets with parchment paper; set aside.
Place on prepared baking sheet, leaving about 1/2-inch between cookies. Bake until set but not brown, 12 to 14 minutes. Transfer cookies to cooling rack until room temperature. Will keep stored in an airtight container, at room temperature, for up to 5 days.