Butter Cookies
Super bad-for-you, but soooooo good. |
First, add the butter to the mixer and whip. |
Add the 1 1/4 cup powdered sugar and the 1 1/2 teaspoon vanilla extract. |
Add the 3/4 teaspoon salt and 1 cup flour. Mix well. |
Then keep adding one cup of flour at a time, until you have added 3 3/4 cups. |
Split dough in thirds and shape all three into thick logs. Refrigerate for at least 2 hours. |
After 2 hours, preheat the oven to 350 degrees and cut each refrigerated roll into 1/4 inch thick slices. |
Prep time: 2.5 hours
Total time: 2 hours, 44 minutes
Makes about 4 dozen cookies (mine: about 50 cookies)
Per Cookie:
Calories: 98 calories
Fat: 6 g
Sodium: 10 mg
Carbs: 0 g
Fiber: 1 g
Protein: 0 g
Ingredients:
2 3/4 cup (3 1/2 sticks) butter, softened
1 1/4 cup powdered sugar
2 teaspoons vanilla extract
3/4 teaspoon salt
3 3/4 cups unbleached all-purpose flour
Directions:
1. Whip up the butter in mixer until no clumps are seen.
2. Add the 1 1/4 cup powdered sugar and mix.
3. Add the 2 teaspoon vanilla and mix very well.
4. Add the 3/4 teaspoon salt to the mixture and mix.
5. Add one cup of flour and combine well. Then, keep adding one cup of flour, until you get to 3 3/4 cups, mixing well after each addition.
6. Split dough into thirds and shape each section into thick rolls. Cover with plastic wrap and refrigerate for at least 2 hours.
7. After 2 hours, preheat oven to 350 degrees and cut each roll into cookies about 1/4 inch thick. Place cookies on pans lined with parchment paper, or pans covered in aluminum foil, sprayed with non-stick spray.
8. Place pans on middle racks of oven and bake for 10 minutes, checking often afterward (mine took about 14 minutes to fully bake).
** Adapted from The Food Network's (The Neelys') The Neelys' Butter Cookies recipe -- http://www.foodnetwork.com/recipes/patrick-and-gina-neely/the-neelys-butter-cookies-recipe/index.html **
Enjoy!
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