The following recipe, for crispy and tasty butter cookies, is a one of my all times go-to recipes, ever since I came up with it, after combining a few recipes into this one. The mix of butter, almond meal and powdered sugar, creates cookies with wonderful texture and flavor.
The rolled dough can be cut into any shape you choose. As for flavors, I usually prefer the simple version shown here, yet other flavorings can be added, according to your taste. This is such a versatile recipe, I’m sure you too will use it as often as I do. Try it and enjoy.
* Powdered sugar is made of very finely ground sugar mixed with a bit of cornstarch. It gives the cookies their delicate, crispy texture. Don’t be tempted to replace it with regular sugar.
* The dough, wrapped with wax paper and in freezer bags, can be kept in the freezer for up to a month. The baked cookies can be kept in an airtight container for up to a week.
Makes: 80-100 depending on shape
Prep time: 20 minutes
Chilling time: 2 hours or overnight
1 stick (115 grams) butter, very soft
1 L egg, at room temperature
1½ cups powdered sugar, sifted
1½ cups flour, sifted
½ cup fine almond meal, sifted
½ tsp baking powder
¼ tsp salt
1-2 drops of almond extract or vanilla
1-2 Tbs milk, at room temperature, if needed
Demerara sugar (optional)
1. In a large bowl, cream together the butter, egg and powdered sugar. Add the flour, almond meal, baking powder, salt and almond or vanilla extract, and mix briefly, just until a dough is formed. If needed, add 1-2 Tbs milk to combine.
2. Wrap in wax paper and place in the fridge for 2 hours, preferably overnight.
3. Take the dough out of the fridge and let it stand at room temperature for 10-15 minutes. Meanwhile, preheat the oven to 3605F (180C) and line cookie sheet pans with baking paper.
4. Cut the dough into 2-3 portions. Place a portion of dough between two large sheets of wax paper and roll to thickness of about ¼” (0.6cm). Remove the top layer of wax paper and cut into shapes with a cookie cutter. Using a flat metal spatula, carefully lift the cut dough and place in the pans. Sprinkle with Demerara sugar, if using.
5. Bake for 10 minutes, until the cookies are golden around the edges, or for 12 minutes, for a bit darker color – as shown in the flower shaped ones. Let cool in the pan. The cookies will harden after cooling.