Butter Cookies

Another special request this week - butter cookies for a very particular butter monster. I remember these kinda cookies from a very young age. They were so addictive...I remember reaching into that tin can many many times throughout a day just because I simply couldn't get enough of these butter cookies.

They may be plain looking and super simple to make, however, you'll be surprised by how easily hooked you will be once you pop one in your mouth! It is wonderfully crisp at the edges with a sweet and buttery flavour. You can have them plain, or you can sprinkle some coarse or fine sugar on the cookie dough before baking or you can dip them into any jam of your choice.

Since butter is the star in this recipe, I strongly urge you to use a really good brand of butter. Or if you can, European butter would be a good indulgence as it has 6% more butterfat than American butter, this will definitely bring out the buttery taste more in the cookies.

Again, this is a super easy recipe and you won't even need too many ingredients!

- 1 cup unsalted butter

- 2/3 cup granulated white sugar

- 1 egg

- 1 teaspoon vanilla extract

- 2 1/4 cups flour

- 1/4 teaspoon salt

1. Cream the butter and sugar until it is light and fluffy.

2. Beat in the egg and vanilla extract.

3. In another bowl, whisk together the flour and salt. Then pour it into the butter mixture in two additions and mix well.

4. Divide the dough into two and shape them into a log about 4cm diameter. Do this on a floured surface. (The dough at this time, is rather soft and sticky.)

5. Plastic wrap the logs and refrigerate for about 2-3 hours, until it is firm.

6. Once the logs are firm, remove from the refrigerator and preheat the oven to 350 degrees F and line 2 baking trays with parchment paper.

7. Slice the logs at 0.5cm thick and place the slices on the tray.

8. If you like some sugar on your cookies, sprinkle coarse or fine sugar on the cookie dough slices.

9. Bake for 12-14 mins or until the edges are brown.

This recipe will bake about 48 cookies. If you like less, you may halve the recipe. Enjoy!