HOLIDAY BUTTER COOKIES
by Sweets and Sweaters
Before I begin… I must preface with this entry by giving credit where credit is due.
If you didn’t receive the December issue of O Magazine you may not know this recipe… but that’s what you have me for. And because my mom and I enjoyed baking (and eating) these so much I am going to share the magic. This recipe makes 5-6 dozen cookies, and they’re not kidding. This particular recipe was adapted from The Food 52 Cookbook by Amanda Hesser and Merrill Stubbs (William Morrow).
This is what you need:
Step one: “Preheat oven to 350 degrees. In the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugar until light and fluffy” In about two minutes it will look like this:
Step two: “Add yolks and vanilla, beat again to combine and then beat in flour.” Like so.. and so…
Step three: “Form dough into 1″ balls and arrange on large ungreased baking sheets, spacing cookies about 2” apart.
Next, despite slight embarrassment I will continue strong. However, due to our lack of decorative glass… we failed miserably at this next part, but I wish you better luck.
Step four: “Transfer decorating sugar to wide, shallow dishes. Press 1 ball of dough with the bottom of a decorative patterned glass. Then dip the glass in sugar and flatten a cookie with it, so the pattern and sugar transfer to the top of the dough. Repeat with remaining cookies.”
Step five: “Bake until cookies are lightly golden around the edges, 10-12 minutes. Let rest on baking sheets 2 minutes, then transfer to baking racks to cool.”
And just like that…
Bon Apetit, friends.
Thanks again to O Magazine and the adaptation from The Food52 Cookbook by Amanda Hesser and Merrill Stubbs (William Morrow.)