Buttery, crisp, light and melt-in-your-mouth goodness! Nothing like homemade, old-fashioned butter cookies!
Course Dessert
Cuisine American, southern
Keyword butter, cookies
Prep Time 15 minutesminutes
Cook Time 12 minutesminutes
Chill 1 hourhour
Servings 50cookies
Calories
Ingredients
½cupunsalted butter, softened
½cupbutter-flavored shortening
¾cupgranulated sugar(can add up to 1 cup for sweeter cookies)
½teaspoonsea salt
2large egg yolks
1½teaspoonspure vanilla extract
½teaspoonbutter emulsion (optional)
2cupsall-purpose flour(spooned into measuring cup and leveled)
Instructions
Line a large baking sheet with parchment paper or a silicone mat. (see note) Set aside.
In a large bowl, cream together butter and shortening.
½ cup unsalted butter, softened, ½ cup butter-flavored shortening
Add sugar and mix until fluffy and uniform in color (about 2 minutes)
¾ cup granulated sugar
Add salt, egg yolks, vanilla extract, and butter emulsion, if using.
2 large egg yolks, 1½ teaspoons pure vanilla extract, ½ teaspoon butter emulsion (optional), ½ teaspoon sea salt
Mix until well combined, being sure to scrape down the sides of the bowl.
Stir in the flour a little at a time using a rubber spatula or large spoon until all the flour is combined and a soft, uniformed dough has formed. (I like to knead the dough a little bit with my hands to get all of the flour worked in)
2 cups all-purpose flour
Load the dough into your cookie press according to manufacturer's instructions. Press the cookies out onto prepared baking sheet (You can place the cookies close together since this is the pan that will go into the fridge. If you find the dough too soft for the cookie press, you can chill it for a bit)
Place the tray of cookies into the fridge for 1 hour.
Preheat oven to 350 F. and move the rack to the middle position.
Line another baking sheet with parchment paper and place the cold cookies on the baking sheet about 1-2 inches apart. (You'll need to work in batches, so keep the remaining cookies in the fridge until ready to bake)
Bake for 13-15 minutes or until the edges are golden. (may need more or less time so keep an eye on it after the 13 minute mark.)
Once done, let cookies sit on the pan until the pan is cool to the touch. (Do not try to remove the cookies before they have firmed up. They will be very fragile but will crisp up as they cool.)
Once cookies are firm and crisp, place them on a wire rack to cool completely.
Store cooled cookies in an airtight container.
Video
Notes
A silicone baking mat seems to work best for pressing out the cookies. However, parchment will do as well. You may have to give the press a little wiggle to release the cookie after it's pressed.If you find the dough too dry, you can add a few drops of milk.