Recipe given to me by Dee Fitzsimmons
Dutch Butter Cookies
| Ingredients | |
8 oz. salted butter
3/4 cup granulated sugar
1 1/2 teaspoons vanilla
optional: 1/8 teaspoon almond extract
1 large egg yolk
2 cups all purpose flour
Optional: After you make the dough log, roll the log in "raw" sugar and then refrigerate the log.
Recipe calls for regular salted butter; if using unsalted, add 1/2 tsp. salt.Sift flour, then measure.
In a mixing bowl, cream together butter and sugar until light. Add egg yolk, and vanilla, stirring until well blended, but do not over-beat to avoid tough cookies. Stir in flour only until combined. Form kogs (rolls) with the cookie dough. Wrap in wax paper or plastic wrap and refrigerate or freeze. When ready to use, preheat oven to 350F for 15 minutes. Slice cookies thinly off the log to make circles; arrange on parchment-lined baking sheet 1 inch apart and bake for 10-15 minutes or until a light golden color. The centers may be sprinkled lightly with colored sugars or a pecan or a walnut half can be pressed into the centers; or the cookies may be baked plain, then dusted with confectioners sugar when cool, or dipped into melted chocolate. Note: Use dipping chocolate or tempered chocolate for best results. | |
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