A classic buttery cookie made with plain vanilla flavoring, melting in the mouth. This basic recipe, made with few ingredients, is a tea-time staple that can be varied by dusting with powdered sugar or dipping in chocolate.
Beat the softened butter and powdered sugar until light in color and creamy. Add the egg and vanilla and mix.
Add the flour a little at a time to get a soft dough that can be piped through a piping bag.
Fill the dough into a piping bag and pipe rose or bar shapes onto a baking tray lined with parchment paper. If you prefer, you can also shape them by hand, rolling and pressing.
Bake in a preheated 170-degree oven for about eighteen minutes, until the edges are lightly browned. Note: the tops should stay white — only the bottoms and edges should take on color. Remove once cooled.
Having the butter at room temperature and thoroughly softened makes the dough creamy. Contains gluten (flour), egg, and milk (butter). The cookies stay fresh in a sealed container for a week.
Shaping the dough with a piping bag makes the cookies both neat and elegant. Using the seeds from a real vanilla pod noticeably enhances the aroma.
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