Butter Cookies (Updated 5 June 2015)

This is literally BUTTER cookies. It's so buttery and soft, it melts in your mouth. The dough is quite difficult to shape even after refrigerated because it is soft. But softness is the key to melt in your mouth cookies. So next time I will use the piping method instead.

Melts in your mouth, not in your hands ... :)

Ingredient

345g all-purpose flour

250g butter, room temperature

112g super fine sugar or icing sugar

5ml vanilla extract
1 egg

Method

1. Cream the butter until light. Gradually add the sugar and beat until light and fluffy.

2. Beat in the egg and vanilla extract.
3. Gradually blend in the flour. Cover and chill dough for at least 2 hours.
4. Preheat oven to 175 degrees C.
5. Roll dough out on a lightly floured surface to 1/8 inch thickness. 
6. Cut into desired shapes, using lightly floured cookie cutters. 
7. Place cookies on ungreased cookie sheets/aluminium foil.
8. Bake at 175 degrees C for 8 to 12 minutes or until slightly golden.
9. Remove to wire racks to cool completely. Decorate as desired.

Note: If using piping method or cookie press, do not need to refrigerate the dough mixture. Put straight into piping bag or cookie press and start piping after mixing in flour.

Note to self: Since my oven does not have heating from bottom, I have to turn the cookie upside down and bake second round until the bottom is baked.

Updated 5 June 2015

1) Lurpak is really a soft butter. Piped using the cookie press with piping nozzle is much easier than using cookie cutter. 

Not very pretty because my very bad piping skill ... =P

2) If too lazy to shape or pipe, shape into a log and put in freezer for about 30 minutes. Remove from freezer and cut into pieces immediately as the dough will get soften very quickly.

Shape into a log

Wrap with cling film wrap and put into freezer for 30 minutes

Cut into pieces immediately after removing from the freezer