Butter Cookies

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There are thick and thin types of butter cookies. To keep the shape of piped butter cookies, you will need relatively higher amount of flour or little amount of butter. The structure of cookies comes from flour, to bake thinner butter cookies, that spread out during baking, you need to use more butter. Use quality butter to make those cookies, because they do make a difference.

  1. Preheat the oven to 190C/375F. Line the baking tray with parchment paper and sift the flour. Cut the unsalted butter into the smaller pieces and let soften to room temperature in a mixing bowl. Beat together the egg and milk in a small bowl.
  2. Beat the butter until soft and smooth. Add in confectioners’ sugar and continue beating until fluffy and light. Whip in egg milk mixture in 3 additions, beating well between each addition, and the vanilla extract until well combined. Gradually fold in the sifted flour and mix until just moistened. Excessive mixing and stirring could cause the batter difficult to pipe out and the cookies would turn out hard.
  3. Spoon the batter into a piping bag with a star nozzle and pipe into the moulds onto the prepared tray, leaving 2cm between cookies. Bake on the top shelf in the preheated oven for about 15 minutes until the edges of the cookies starts turning golden. Remove and cool them on a rack. Store the cookies in a airtight container they have cooled completely.


Rowena 1/2/09 13:09

Hi Angie,
I just saw your comment on Maddie and now that I'm here, I have to say how SCRUMPTIOUS your blog is! Everything that you have pictured on Flickr is making my tummy rumble, so I think there is no choice but to add you as a friend. The sponge cakes in particular have caught my interest. It's only a guess, but I'm thinking that you are a pastry chef?

Angie  1/2/09 18:21

Hallo Rowena
Thank you for the stop-by and the kind comments! These days internet offers soooooooo many alternatives for us to upload, store, and share. Flickr, Picasa, Digg, Tech. Blogroll, etc. etc. etc. Just when I was about to forget the Flickr, an email arrived, reminding me having a new friend.....:-) Thank you!
I am not a pastry chef, but love to bake.


As always, any thoughts, comments, and suggestions that you may have are welcome and greatly appreciated. Please remember to use the "Name/Url" when commenting rather than linking to your profile page for more exposure!

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