The below butter cookie recipe, easy to make, and the variations demonstrate when there is a base to build from, adding an ingredient or two changes the dynamics of the cookie and the taste. As in life, when we change our attitude we have a new way to experience living. Jay The Baker
Please use extracts and real butter for the best flavor and texture.
Basic Butter Cookie/Wafer Recipe
Pre-heat Oven & Bake at 325 degrees for 5 to 7 minutes, firm to touch
Makes 16 round cookies/varies on size
3/4 cup Sifted Unbleached Flour, set aside in separate bowl. (If you are making chocolate cookies add 3 Tbs. unsweetened cocoa powder to flour when sifting*)
2/3 cup Sugar (Chocolate cookies, increase to 3/4 cup)
1 Egg room temperature
1 tsp. Vanilla Extract (For Almond or Lemon cookies add 1 tsp. of almond or lemon extract in addition to the vanilla extract)
4 oz. (1 stick) Unsalted Butter, set out for a 1/2 hour or until soft to touch
Line cookie sheet with parchment paper or silicon pad
Cream butter and sugar in mixing bowl until smooth
Add egg and vanilla extract, mix well
Add the flour, mix on low until dough is formed
You can roll into 1/2 inch balls or use a teaspoon for drop cookies, place in preheated oven
Bake for 5 to 7 minutes, times vary due to individual oven temperatures. Please check at 5 minutes. When done remove from oven. Remove cookies from cookie sheet and cool on wire rack.
*Chocolate Cookies: I use one of two unsweetened cocoa powders; Scharffen Berger unsweetened natural cocoa powder or Valrhona, Poudre de cacao (Cocoa Powder) 100% cacao, unsweetened and dark. These are my favorites when baking chocolate cookies or muffins. I use the Valrhona when making chocolate espresso muffins.
Throughout the year, please remember to donate to your local food bank. Jay