Butter Cookies #christmas

Butter Cookies are one of these conventional Christmas cookies that everyone loves. This selfmade version is a ways higher than what you’ll find inside the tins at the shop all through the holidays and this addition of decadent chocolate takes them to an entire new level of scrumptious!

I made those two approaches, the traditional flavor with vanilla extract then for a funfetti taste (the white chocolate version with rainbow sprinkles) I added almond extract.

You can’t cross wrong which ever direction you cross, even if making a decision to bypass the chocolate you’ll nevertheless have a wonderfully delicious home made cookie!

Butter Cookies

A conventional Christmas cookies that everyone loves! This selfmade model is far better than what you will find within the tins at the store at some stage in the holidays and this addition of decadent chocolate takes them to an entire new stage of delicious! it's a crisp and soft, rich and buttery cookie and they may be best for gifting.

Course: Dessert

Cuisine: Danish

Keyword: Butter Cookies

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Servings: 24 cookies

Calories: 138 kcal

Ingredients

• 1/4 tsp salt
• 2 large egg yolks
• 1 cup (226g) unsalted butter, softened
• 2/3 cup (140g) granulated sugar
• 1 tsp vanilla extract*
• 2 cups (283g) all-purpose flour (scoop and level to measure)
• 2 tsp milk
• Chocolate or candy melts, optional (see notes)

Instructions

1. Preheat oven to 350 tiers.
2. Inside the bowl of an electric powered stand mixer outfitted with the paddle attachment cream collectively butter, sugar and salt until combined.
3. Mix in egg yolks and vanilla.
4. Add flour and blend till crumbly then upload in milk (if needed upload in some other 1 - 2 tsp milk for a greater pipe-capable consistency, add as little as viable for less spreading though).
5. Transfer to a 16-inch piping bag outfitted with a big open superstar tip (I like the Ateco 826 or 827 here, smaller pointers won't work as properly for piping this thick batter).
6. Pipe dough into rounds onto  ungreased baking sheets (if you commonly have issues with cookies spreading sit back them for half-hour on baking sheet before baking).
7. Bake one sheet at a time in preheated oven till golden brown on backside, about 12 - sixteen mins.
8. Allow cool on baking sheet 5 mins then transfer to a wire rack to cool completely. keep in an hermetic field.