Ingredients
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1 cup (226g) unsalted
butter, softened
2/3 cup
(140g) granulated sugar
1/4 tsp salt
2 large egg yolks
1 tsp vanilla extract
2 cups (283g) all-
purpose flour (scoop
and level to measure)
2 tsp GOODDAY Fresh
Milk
Chocolate or candy
melts, optional
BUTTER
COOKIES
Method
1. Preheat oven to 350 degrees.
2. In the bowl of an electric stand mixer fitted
with the paddle attachment, cream together
butter, sugar and salt until combined.
3. Mix in egg yolks and vanilla.
4. Add flour and mix until crumbly. Then, add in
milk. If needed, add in another 1 - 2 tsp milk.
For a more pipe-able consistency, add as
little as possible for less spreading through.
5. Transfer to a 16-inch piping bag fitted with a
large open star tip (smaller tips won't work
for piping this thick batter).
6. Pipe dough into rounds onto two ungreased
baking sheets (if you normally have issues
with cookies spreading through, chill them
for 30 minutes on a baking sheet before
baking).
7. Bake one sheet at a time in the preheated
oven until golden brown at the bottom for
about 12 - 16 minutes.
8. Let cool on the baking sheet
for 5 minutes. Transfer to a wire
rack to cool completely. Store in
an airtight container.
Recipe by:
Jaya Mary Chrishila
(KL Office)