French Butter Cookies from Joy of Baking

Recipe by Annacia
READY IN: 1hr 37mins
SERVES: 36
YIELD: 3 dozen
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In the bowl of your electric mixer (or with a hand mixer), beat butter and sugar until light and fluffy (2-3 minutes).
  • Add the egg and vanilla extract and beat until blended.
  • In a separate bowl, whisk together the flour, baking powder and salt.
  • Add the flour mixture to the butter mixture and beat just until incorporated. Do not over mix the dough.
  • Transfer the dough to a lightly floured work surface, knead the dough a few times to bring it together, and then divide the dough in half.
  • Wrap each half in plastic wrap and refrigerate until firm (at least an hour).
  • Preheat oven to 350 degrees F (177 degrees C) and place rack in the center of the oven.
  • Line two baking sheets with parchment paper and set aside.
  • Remove one portion of the dough from the refrigerator and place on a lightly floured work surface. Roll out the dough until it is 1/4 inch (1 cm) thick. Using a lightly floured 2 inch (5 cm) round fluted cookie cutter, cut out the cookies, placing them on the prepared sheet.
  • Place the baking sheet of cut out cookies in the refrigerator for about 15 -20 minutes to chill the dough.
  • Meanwhile, in a small bowl, whisk the egg with the water for the egg wash. Remove the cookies from the refrigerator and brush the tops with the egg wash.
  • Then, with the tines of a fork (or I like to use the end of a toothpick), make a crisscross pattern on the top of each cookie.
  • Bake cookies in the preheated oven for about 12-14 minutes (depending on size of cookie) or until golden brown around the edges.
  • Cool cookies on wire rack.
  • Store in an airtight container for up to a week.
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