I’ve been making these butter cookies every Christmas for over 10 years. They are the best – simple, buttery, and very addictive. My friends are huge fans – some would say these are their favorite out of all the cookies I make. The secret ingredient is the vanilla syrup – instead of using vanilla extract, I use vanilla syrup that coffee shops use to flavor their coffee. I used to decorate these cookies with icing, but now I prefer to sprinkle decorations before baking.
1 cup butter
1 ¼ cup sifted icing sugar
2 Tablespoon vanilla syrup
2 ½ cups flour
½ teaspoon baking soda
½ teaspoon salt
1. Cream butter and sugar until fluffy.
2. Beat in vanilla syrup and eggs.
3. Whisk flour, baking soda, and salt in a bowl. Gradually add into butter mixture.
4. Wrap dough in plastic wrap and chill in the refrigerator for 3 hours or overnight. You can also freeze the dough for up to 6 months.
5. To bake, preheat oven to 350 degrees F.
6. Roll out dough to ¼ inch thickness or less, and cut shapes with cookie cutters.
7. Place on an ungreased cookie sheet and add decorations (if desired).
8. Bake for 4-6 minutes, or until the edges are slightly golden.
9. If decorating with royal icing, ice after the cookies have cooled completely.
I made sent some of these cookies to my friend in Toronto. Here’s how I packaged them.
|All ready for more newspaper to cushion the cookies.|
Verdict: Delicious as always! Even better the next day as the flavours become more prominent.