Classic butter cookies with a delicate vanilla flavor and a tender, melt-in-your-mouth texture. This simple recipe can be finished with a dusting of powdered sugar or dipped in chocolate, making it a tea-time favorite.
Beat the softened butter and powdered sugar until pale and creamy. Add the egg and vanilla and mix.
Gradually add the flour until you have a soft dough that can pass through a piping bag.
Transfer the dough to a piping bag and pipe rosettes or sticks onto a parchment-lined baking sheet. Alternatively, roll and flatten portions by hand.
Bake in an oven preheated to 170°C / 340°F for about 18 minutes, until the edges are lightly browned. The tops should remain pale; only the bottoms and edges should take on color. Remove once cooled slightly.
Butter that is very soft and at room temperature makes a creamy dough. Contains wheat (gluten), egg, and milk (butter). Store the cookies in an airtight container; they stay fresh for up to 1 week.
Tuz-şeker dengesi bende tam oturmadı, kişisel damak zevkine göre değişir. Herkes bayıldı diyor ama bende beklediğim tat çıkmadı.
Herkesin fırını farklı davranabiliyor, deneyerek en iyisini bulabilirsiniz.
İlk denemede tuzunu kaçırdım, ikinci seferde daha dikkatli oldum. Hamur bir türlü toparlanmadı, un eklemek zorunda kaldım.
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