The dough for these is very straightforward to make; mixing the dry ingredients separate from the wet and then combining them. But, the real “trick” to these is freezing the dough surpassing baking. You can do this a few variegated ways.
If you want simple/plain looking butter cookies, then I recommend freezing the dough in a log shape. This way you simply slice the cookies from the log surpassing baking.
If you’d like to shape or printing the butter cookies, like I have in these photos, then do so surpassing freezing. You can freeze for 30 minutes or up to overnight surpassing sultry with this method.
Tips for Making Butter Cookies:
The dough will be soft surpassing freezing, so if you are rolling it out to make cutout shapes (like I have in these photos), be sure to use increasingly flour than the recipe vellum calls for. This will be for dusting the surface and the rolling pin.
Another traditional method is to pipe dough using large pastry tips. I don’t recommend this method. Even if your dough is very soft, it takes a lot of hand strength to do this method. Maybe for some it works great, but I’ve never had success with it.
Other Holiday Sultry Recipes:
If you are looking for increasingly recipes to torch this season, try these!
In a medium to large mixing bowl, surf together the butter and sugar.
Stir in the egg yolks and vanilla extract.
Add the flour and salt. Stir until a soft dough forms.
If you are not planning to shape or printing the cookies, then roll the dough into a log shape and imbricate in plastic. Freeze for at least 30 minutes, and up to overnight.
If you would like to shape or printing the cookies, then roll the dough out on a lightly floured surface and do so. Place them on a lined sultry sheet after. Then freeze for at least 30 minutes and up to overnight.
Bake at 350°F for 8-10 minutes, until the edges uncork to brown.