Homemade butter cookies

Instructions

1. 01

   

   Cream the butter

   Beat the softened butter with the sugar using an electric hand mixer for 3-4 minutes until pale and fluffy. This step is key to the final texture.

2. 02

   

   Add egg and vanilla

   Add the egg and vanilla extract to the butter cream. Beat at medium speed until fully incorporated, about 2 minutes.

3. 03

   

   Incorporate the dry ingredients

   Sift the flour with the baking powder and salt. Add them to the mixture in two batches, folding with a spatula until a smooth dough forms. Do not over-mix.

4. 04

   

   Chill the dough

   Wrap the dough in cling film and refrigerate for at least 30 minutes (or up to 24 hours). Cold dough gives crispier cookies and helps them hold their shape.

5. 05

   

   Shape and bake

   Preheat the oven to 175 °C (top and bottom heat). Roll the dough between two sheets of parchment to 5 mm thickness. Cut with a 5 cm round cutter and place on a lined tray. Bake 12-14 minutes until the edges are lightly golden.

6. 06

   

   Cool and serve

   Let the cookies rest 5 minutes on the tray before transferring to a wire rack. Dust with icing sugar if desired. They keep perfectly for 5 days in an airtight tin.