VANILLA BUTTER BUTTONS
"These cookies are irresistible. They're the smaller, sweeter equivalent of potato chips. No bigger than one bite, they melt in the mouth. They are best made in cool, dry weather."
6 ounces (1 1/2 sticks) unsalted butter
1/3 cup sugar
1 large egg
1 teaspoon vanilla extract
3/4 cup all-purpose flour
Preheat the oven to 350 degrees F. Adjust the oven rack to the middle position. Have ready a pastry bag fitted with a 1/2-inch tip. Line 3 baking sheets with cooking parchment paper.
Using an electric mixer, cream the butter and sugar together on the lowest speed until pale and fluffy. Add the egg and vanilla, still mixing on low speed. Gradually add all the flour. Finish mixing by hand by scraping with a spatula from the bottom of the bowl.
Fill the pastry bag half full and pipe 1/2-inch balls of dough 1 inch apart onto the cookie sheets.
Bake 1 tray at a time, rotating the tray 180 degrees after 5 minutes. Bake for 5 minutes more, or until the cookies are brown on the edges and set in the center. Watch carefully since these cookies quickly become too brown. Let cool before removing from the sheets. Store in the refrigerator in airtight tins.
Makes 125 tiny cookies
From: Washington Post Article, Wednesday, June 9, 1999
Adapted from source: Special Desserts by Ann Amernick
"These cookies are irresistible. They're the smaller, sweeter equivalent of potato chips. No bigger than one bite, they melt in the mouth. They are best made in cool, dry weather."
6 ounces (1 1/2 sticks) unsalted butter
1/3 cup sugar
1 large egg
1 teaspoon vanilla extract
3/4 cup all-purpose flour
Preheat the oven to 350 degrees F. Adjust the oven rack to the middle position. Have ready a pastry bag fitted with a 1/2-inch tip. Line 3 baking sheets with cooking parchment paper.
Using an electric mixer, cream the butter and sugar together on the lowest speed until pale and fluffy. Add the egg and vanilla, still mixing on low speed. Gradually add all the flour. Finish mixing by hand by scraping with a spatula from the bottom of the bowl.
Fill the pastry bag half full and pipe 1/2-inch balls of dough 1 inch apart onto the cookie sheets.
Bake 1 tray at a time, rotating the tray 180 degrees after 5 minutes. Bake for 5 minutes more, or until the cookies are brown on the edges and set in the center. Watch carefully since these cookies quickly become too brown. Let cool before removing from the sheets. Store in the refrigerator in airtight tins.
Makes 125 tiny cookies
From: Washington Post Article, Wednesday, June 9, 1999
Adapted from source: Special Desserts by Ann Amernick
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