Simply perfect butter cookies. Lovely, delicate both in flavor and texture. Four ingredients - that's it! The dough is very sticky, and for this reason, I find it easiest to use a scoop to form them. I rolled them in large crystal demerara sugar before baking for sparkle. I have found that by increasing the oven temperature to 350 degrees, the texture becomes a little crispier. These have a sable texture, similar to shortbread. This should come as no surprise. It's only logical, given the high proportion of fat (otherwise known as a "short" dough.) Also I add a few shakes of salt, since I use only unsalted butter. The salt lends depth to the buttery flavor. I bake them for 13 minutes, and the edges come out attractively browned this way. Handle carefully to avoid breakage. The next time I intend to replace half the flour with rice flour, which should increase the crispiness. Additionally, adding a couple of tablespoons of flour could render the dough less sticky, plus decrease how fragile they bake up.
Was this review helpful?
7 users found this review helpful
Simply perfect butter cookies. Lovely, delicate both in flavor and texture. Four ingredients...