Golden Butter Cookies
If melt-in-your-mouth cookies make you swoon, you need these Golden Butter Cookies in your life! ASAP!
These little gems are delicate, crumbly, buttery and glisten with turbinado sugar! Absolute heaven!!
And fortunately (or not, depending on your willpower) they come together in a snap with pantry and fridge staples, so you can pretty much make them whenever the fancy strikes.
The hardest part is waiting that hour for the dough log to chill!!
Anyhoo, once that agony has been endured, you simply slice the cookies, brush on a little heavy cream
Sprinkle on lots of crunchy sugar
And bake into golden perfection!!
They’re perfect on their own, with a bowl of ice cream or dunked into a mug of tea!
Try them once and I guarantee they’ll become your new go-to!!
Golden Butter Cookies
Makes about 3 dozen
Prep Time: 10 minutes, plus at least 1 hour chilling time; Bake time: 12-15 minutes
Ingredients
1 ½ cups unbleached, all-purpose flour
¼ teaspoon salt
12 tablespoons (1 ½ sticks) unsalted butter, room temp
¼ cup plus 2 tablespoons sugar
2 teaspoons heavy cream
Turbinado sugar for sprinkling on cookies
The Recipe
1. Whisk the flour and salt together in a small bowl and set aside.
2. Use an electric mixer to beat the butter and sugar together at medium-high speed for a few minutes, until the mixture is pale and fluffy. On low speed, in 3 additions, mix in the flour mixture, scraping the bowl down as needed with a rubber spatula and only mixing until the batter just begins to clump together. Remove the bowl from the mixer.
3. Gather the clumps together to form a dough. Flour your hands a little and then on a lightly floured board, form the dough into a smooth 1 ¼-inch thick log. Wrap the log in plastic wrap and chill for at least 1 hour and up to 3 days.
4. When you are ready to bake, preheat the oven to 350ºF. Line 2 large baking sheets with parchment paper and set aside.
5. Use a sharp knife to cut the log crosswise into ¼-inch thick slices and arrange the slices at least ½ an inch apart on the prepared sheets. Use a pastry brush to lightly brush the tops of each cookie with the heavy cream and then sprinkle each one with a generous amount of the turbinado sugar.
6. Bake the cookies one sheet at a time for about 12-15 minutes, turning back to front at the halfway mark to ensure even browning. Cookies are done when lightly golden brown—try not to overbake because these will continue to cook a little as they cool. Cool cookies on the sheet on a wire rack until entirely cool.
7. Store in an airtight container for up to 5 days.
Enjoy!
Note: Recipe adapted from an old issue of Gourmet Magazine.
