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Oh, for the love of butter cookies. The pale-golden little crisp morsels of buttery goodness. The ones that shatter instantly on the first bite, melts in the mouth,  allowing the delicate sweetness to permeate. Incredibly addictive stuff! I like to pipe little swirls of them and sandwich the baked cookies with a dollop of melted dark chocolate. A sprinkle of powdered sugar completes the looks and turn them into yummy festive treats. And if you’re looking for an easy-peasy edible gift to make, I always turn to them especially during the holidays. Mason jars (or any recycled jam jars)  filled with these, all wrapped up and labelled, are perfect for gifting!

Viennese Cookies
180g unbleached organic all purpose flour (that’s about 1 1/3 cup)
1 stick unsalted French butter, at room temperature
1/3 cup confectioner’s sugar, more for dusting
2 egg yolks
1 tsp pure vanilla paste (i used nielsen-massey)
1/4 tsp sea salt (do not forget the salt!)

On medium speed, beat the butter and sugar until pale and creamy. Add in the salt, yolks and vanilla. Finally fold in the flour. Place the cookie dough into a piping bag fitted with a star tip. Pipe swirls onto a baking sheet, depending on your desired shape & size. Bake at 160C for about 12 minutes, again depending on the size of your cookies.

When cooled, sandwich the cookies with some melted dark chocolate. Try not to finish them all!

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