These easy to make beautiful Butter Cookies are going to be the hit of your Christmas cookie trays. Get ready for all the oohhs and aahhs from family and friends.
INGREDIENTS
2 ¼ cups flour
¼ teaspoon salt
1 cup unsalted butter softened
¾ cup sugar
2 teaspoons vanilla extract
1 large egg room temperature
2–3 teaspoons milk if needed
white chocolate chips (optional)
semi sweet chocolate chips (optional)
coconut oil (optional)
sprinkles
INSTRUCTIONS
Whisk together the flour and salt; set aside for a few minutes.
Using a stand mixer with the paddle attachment or a hand mixer on medium speed beat butter and sugar for about 2 minutes. Add the vanilla extract and egg and beat for 1 minute. Add flour mixture and beat just until incorporated.
Evaluate the dough. Is it pipeable? If unsure put a little bit into a piping bag fitted with a large open star tip like the Ateco 826 or 827. It should be stiff when piping. If it is too stiff add 1 teaspoon of milk at a time to the dough until it is pipeable.
Pipe swirls about 2 1/2 inch apart on ungreased cookie sheets. Refrigerate uncovered for 30-40 minutes.
Bake in 350 degree preheated oven for 12-15 minutes or until lightly browned. Remove from the oven and let sit for 5 minutes before transferring to cookie cooling racks. Completely cool cookies before decorating.
If desired melt chocolate in microwave according to package instructions. I use just about 1 teaspoon of coconut oil per cup of chips to thin out the chocolate but it is not a must. Dust with assorted sprinkles.
