14th August Butter Cookies
Simple yet delicious butter cookies made in celebration of Pakistan's Independence Day.
Yield: 18 small cookies
Materials
- 6 tablespoons unsalted butter (room temperature)
- 3 tablespoons white caster sugar
- ½ teaspoon vanilla extract
- 1 large egg yolk
- ½ cup + 2 tablespoons all-purpose flour
- ¼ teaspoon baking powder
- ¼ teaspoon baking soda
- ⅛ teaspoon fine salt
- green gel food color as needed
Instructions
- Preheat the oven to 190°c. Line a light-colored baking sheet with a silicone mat.
- Butter a (wide) cupcake or muffin tray. Or line baking tray or cookie sheet with parchment paper.
- Beat the butter with an electric hand beater on medium speed until light and fluffy. This can take around 20 seconds.
- Add the white sugars and beat again till the mixture looks light and fluffy. This should take less than a minute.
- Next, add vanilla extract and egg yolk and beat till the mixture is combined.
- In a small bowl, whisk together the flour, baking powder, baking soda and salt. Add this to the butter, sugar & egg mixture and beat just until combined.
- Divide the cookie dough into two equal parts. Add green gel food color to one part and mix until combined. If the mixture feels too soft at this stage, just pop it in the freezer for 5 minutes.
- Using a 1 measuring teaspoon, scoop the cookie dough into 12 balls and place them on a plate. Do the same for both colors of cookie dough.
- Pick one ball of each color and gently press them together.
- Now, if you are using a cookie sheet or a baking tray, arrange them on the tray. Make sure there is space between them. If you are using wide-slot cupcake tray, place them in the slots and press them a little. I had some left over cookie dough after that, which I baked on a regular baking tray.
- Bake for 8-10 minutes. Remove the cookies from the oven as soon as the edges start to turn golden brown.
- Let the cookies cool, then serve.
