Butter Cookies

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Aug 25, 2015


Butter Cookies

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Butter Cookies
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Yield Dozen
Author Nancy Silverton, pastry chef/co-owner La Brea Bakery and Campanile Restaurant, Los Angeles
Prep time 45 minutes
Cooking time 15 minutes
Total time 1 hour


These Butter Cookies will melt in your mouth, made with rich Plugrá butter, sugar, and flour.


  • 1 cup granulated sugar
  • 2 egg yolks, extra large
  • 14 ounces Butter, chilled and cut into pieces
  • 3 3/4 cups unbleached, all purpose flour, plus additional for dusting
  • 1 teaspoon pure vanilla extract


  1. Fill bowl of electric mixer with warm water and let stand for 2 to 3 minutes. Empty the water and wipe with a dry kitchen towel.
  2. Using the paddle attachment, starting on low speed, cream the butter until smooth, about 1 to 2 minutes, scraping down the side of the bowl as needed.
  3. Add the sugar and continue to mix until well blended, about 2 minutes. Reduce the speed to low, add the flour and mix just until the mixture forms a soft dough.
  4. In a small mixing bowl, whisk together the egg yolks and vanilla extract. Add them to the butter mixture, mixing on medium speed for about 1 minute and scraping the sides of the bowl.
  5. Mix half the flour into the butter mixture, mixing on medium speed for about 1 minute, then add the remaining half and mix until just combined, about 1 more minute.
  6. Remove the dough from the electric mixer, wrap in plastic and refrigerate until firm, about 1 hour.
  7. Line 2 baking sheets with parchment paper.
  8. Preheat oven to 325°F.
  9. Divide the dough into 4 equal pieces and work with one at a time, keeping the others refrigerated.
  10. Lightly dust a work surface with flour. Turn one piece of dough out on the work surface.
  11. Dust your hands or a rolling pin with flour and flatten or roll the dough to about 3/8" thick.
  12. Using a cookie cutter, cut out the cookies and place them about 1" apart on the parchment-lined baking sheets. Repeat with the remaining pieces of dough.
  13. Gather the scraps together into a loose ball, refrigerate until firm, about 1 hour and reroll.
  14. Bake the cookies until they are firm to the touch and lightly golden brown, about 12 to 15 minutes.