For Christmas I made these tender, absolutely delicious cookies and decorated them with the help of my girls. I prepared them according to a recipe from Savori Urbane, which is also called tender cookies with butter 3 2 1, according to the amount of flour, butter and sugar used. be tempted to add more flour, if you want to get some fresh cookies.
300 g white flour
200 g soft butter with at least 80% fat
100 g powdered sugar
vanilla essence or 1 sachet of vanilla sugar
a pinch of salt
Dr. Oetker colored pencils
Method of preparation:
It is important that the butter is greasy (min. 80%) and soft, taken out of the fridge at least 1-2 hours before. Mix the soft butter, diced with powdered sugar, salt and a few drops of vanilla essence.
When the butter has become creamy, add the whole egg and mix a little.
The dough is soft, creamy. No matter how much you think of adding more flour… DO NOT do it!
After it has hardened, it is spread in a thin sheet of about 3-4 mm thick. The worktop must be kneaded very well, as well as the rolling pin and the surface of the dough (it tends to stick and break). Carefully stretch the sheet and cut it out.
Gather the remaining edges and place in the bowl and let the bowl cool for 5 minutes and roll out the dough again and cut.
Line the tray with baking paper and transfer the dough to them. Put the tray in the preheated oven at 180 degrees C, for 8-9 minutes, taking care not to brown and stay as white as possible.
These tender butter cookies are delicious after a day, during which time they become even more tender. They can also be kept in the pantry for 2 weeks, in closed cardboard boxes.