Cut cold butter into 1/2 inch cubes. Place
butter and 1/2 cup sugar in stand mixer fitted
with paddle attachment. Beat on low to break up
the butter, then increase the speed to medium to
beat until fluffy and lightened in color, about
3 minutes.
Stop the mixer and scrape the sides with spatula.
Add 1 large egg and 1 tsp vanilla, and beat on
medium until combined. With the mixer on low
speed, slowly add 2 cups flour and 1/4 tsp salt
and beat until just incorporated. Scrape bowl.
Remove dough and shape into a smooth rectangle.
Lightly dust with flour. Roll dough between 2
sheets of parchment paper into 9 x 12 rectangle
about 1/4 inch thick. Place on baking sheet and
freeze until firm, 20 to 30 minutes. Preheat
oven to 350. Meanwhile, whisk the remaining egg
with 1 tsp water in small bowl.
Remove top sheet of parchment from dough. Using
a pizza cutter, cut the dough into 36
rectangles. Arrange cookies 1 inch apart on 2
ungreased, unlined aluminum baking sheets, about
18 cookies per sheet. Brush with egg wash and
sprinkle with sugar. Bake 10 to 14 minutes
until firm and lightly golden brown, rotating
the backing sheets between racks and from front
to back halfway through. Cool on sheets 5
minutes. Transfer to wire racks to cool
completely. Store in air tight container up to
1 week, or freeze for up to 2 months.
Originally Submitted
2/15/2020
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