Butter Cookies
Butter Cookies
These cookies are light and flaky, like biting into a cloud.
Ingredients
| 4 sticks | butter, softened |
| 1 1/4 cups | sugar |
| 4 cups | flour |
| 3 oz | whole blanched almonds |
Instructions
- Yield:
- 6 dozen cookies
- Prep time:
- Cook time:
- Ready in:
- 1 hour
- Recipe Type:
- Dessert
- Cookie
- Preheat oven to 325°. Line two large cookie sheets with parchment paper.
- In a large mixing bowl, beat butter at medium-high speed until creamy. Slowly add sugar, one tablespoon at a time, until mixture is light and fluffy.
- With mixer on low speed, gradually add flour just until blended.
- Roll dough into one-inch balls; arrange two inches apart on prepared cookie sheets. With the palm of your hand, gently flatten each ball; press an almond in the center of each cookie.
- Bake cookies 20 to 25 minutes just until pale golden around the edges only (do not brown). Cool on cookie sheets for five minutes.
Tips for Success
- Cooking Tips
- Ingredient Tips
Reviews
Source Information
Classic Sourdoughs, A Home Baker's Handbook, ,
- Recipe adapted from The New Book of Middle Eastern Food by Claudia Roden
- From the May, 2003 issue of O, The Oprah Magazine
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