Getting ready for the cottage trip, we decided to make cookies, butter cookies. Just the thought of it makes my mouth water. The best cookie melts into your mouth and that's exactly what we made.
To make this best cookie in the world, we had to use loads and loads and loads of BUTTER (think of all the fat I'm ingesting). Sugar 1/2cup, flour 1 1/2 cup, baking powder 1tbs, pinch of salt and 2 egg yolks.
First off, we sieve the flour and baking powder into a bowl. Then in another bowl, blend in the sugar bit by bit with butter using an egg beater. By the time it's done it resembled a paste-ish batter. Afterwards, add the two egg yolks to the batter and blend with a spatula. Finally mix everything together by first putting in half of the sieved mixture, mix, and then the remaining half. Ta-da!! the cookie dough is done!!
Wrap it in cling-wrap and leave it in the fridge for half an hour.
And remember to preheat the oven to 200 degrees...
We made a batch of raisin cookies (kneel in a some raisins) and a batch of jam cookies. Mixing in the raisins requires some skills as the dough is soft and the butter melts easily, so it is best to do it as quick and touching as little as possible so as not to melt everything with the warmth of the palm.
We didn't have baking paper so we buttered some normal printing paper on the baking tray instead. For the jam cookies, we jabbed a hold in the middle and added jam.
The buttery babies were baked for 15 minutes until it turned golden brown. They're still soft when they just came out of the oven but when they cooled they turn into the world's best butter cookies!!!
To make this best cookie in the world, we had to use loads and loads and loads of BUTTER (think of all the fat I'm ingesting). Sugar 1/2cup, flour 1 1/2 cup, baking powder 1tbs, pinch of salt and 2 egg yolks.
First off, we sieve the flour and baking powder into a bowl. Then in another bowl, blend in the sugar bit by bit with butter using an egg beater. By the time it's done it resembled a paste-ish batter. Afterwards, add the two egg yolks to the batter and blend with a spatula. Finally mix everything together by first putting in half of the sieved mixture, mix, and then the remaining half. Ta-da!! the cookie dough is done!!
Wrap it in cling-wrap and leave it in the fridge for half an hour.
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| Since it was still -ve degrees outdoors, we left our dough outside the window instead of inside the fridge... |
We made a batch of raisin cookies (kneel in a some raisins) and a batch of jam cookies. Mixing in the raisins requires some skills as the dough is soft and the butter melts easily, so it is best to do it as quick and touching as little as possible so as not to melt everything with the warmth of the palm.
We didn't have baking paper so we buttered some normal printing paper on the baking tray instead. For the jam cookies, we jabbed a hold in the middle and added jam.
The buttery babies were baked for 15 minutes until it turned golden brown. They're still soft when they just came out of the oven but when they cooled they turn into the world's best butter cookies!!!
nomnomnomnomnomnomnomnomnom*
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