Butter Cookies

I love these cookies because they keep well longer than most cookies, they’re perfect for gifting and they’re such a pretty cookie.

They have a rich buttery flavor and a satisfying crisp tender texture, and anytime a chocolate dip is involved no one can turn them away.

I made these two ways, the traditional flavor with vanilla extract then for a funfetti flavor (the white chocolate version with rainbow sprinkles) I added almond extract.

You can’t go wrong which ever route you go, even if you decide to skip the chocolate you’ll still have a perfectly delicious homemade cookie!

Ingredients

• 1 cup (226g) unsalted butter, softened
• 2/3 cup (140g) granulated sugar
• 1/4 tsp salt
• 2 large egg yolks
• 1 tsp vanilla extract*
• 2 cups (283g) all-purpose flour (scoop and level to measure)
• 2 tsp milk
• Chocolate or candy melts, optional (see notes)

Instructions

1. Preheat oven to 350 degrees.
2. In the bowl of an electric stand mixer fitted with the paddle attachment cream together butter, sugar and salt until combined.
3. Mix in egg yolks and vanilla.
4. Add flour and mix until crumbly then add in milk (if needed add in another 1 - 2 tsp milk for a more pipe-able consistency, add as little as possible for less spreading though).
5. ........................................

for full recipes please see : www.cookingclassy.com

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