Classic butter cookies. A very versatile cookies that you can literally do all sorts of variety of butter cookies with this recipe. You can make the dough ahead and roll it into log shape and put it into freezer it can last for months, make cut-out cookie when you desire. Also you can add in nuts or chocolate chips on to of the cookies before baking or put some icing on top or even dip it in the chocolate to make chocolate butter cookies. These buttery cookies are perfect for afternoon tea and as a gift on special a occasions.
Ingredients:
227 grams Unsalted butter, softened135 grams Castor sugar
296 grams Plain flour
1 Large egg
1 tsp Vanilla extract
1/2 tsp Orange zest
1/2 tsp Lemon zest
1/4 tsp Salt
Hundred and thousands for decoration
How to do it?
In a mixing bowl, cream the butter and sugar together until light and fluffy.Beat in egg, orange zest, lemon zest and vanilla extract.
In another mixing bowl, sift together flour and salt. Gradually, add the flour to the butter mixture and beat well to incorporate. Divide the dough in four and turn it into log shape. Put it in the fridge to chill for 40 minutes. If you are doing ahead, just put it in the freezer at this point.
Preheat the oven to 180 degrees C. Line two baking sheet with some parchment paper.
Take it out from the fridge. Insert the cookie dough into the cookie press and press the cookie on a baking sheet. Spacing about 2 inch between the cookies. Prepare on egg wash by add 1 teaspoon of water to 1 egg white. Brush the top of the cookies and sprinkle over hundred and thousands.
Bake in the oven for 10 - 15 minutes or until the edge of the cookies are golden brown. Let it rest on the baking sheet for about 10 minutes and then transfer the cookies to a wire rack to cool completely.
Store the cookies in the air-tight container. It can last for several weeks.
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