12 February 2017

Butter cookies

It's been ages since I've cooked anything new to put on the blog. The long Christmas break I was expecting didn't turn out as long and my to-do list is now shifting to later and later in the year.


But I have a new job and I'm still working out a routine for everything. I've also picked up two new hobbies - knitting and crocheting. My Sister Bib got me started over the holidays, she's been crocheting for years. I now have several projects on the go, with Lundulph smiling bemused and wondering how long this fad will last.

I also want to start taking something to work, my new colleagues take turns in bringing cakes in to the team meetings. I pushed in last week and brought in some Swedish cinnamon buns, which did go down a treat and a couple of colleagues even asked for the recipe. Following on this success and feeling the urge to use my cookie press, I did a quick search on the internet and found this recipe for butter cookies, which seemed rather good. Here, the amounts converted to metric.


6.32 dl plain flour
¼ tsp salt
227 g butter at room temperature
2.37 dl white caster sugar
1 large egg
2 tsp vanilla extract
sprinkles and icing for decoration


  1. Place 2 - 3 baking sheets in the freezer to chill.
  2. In a bowl, stir together the flour and salt.
  3. In another large bowl, cream together the butter and caster sugar until fluffy.
  4. Beat in the egg and the vanilla extract.
  5. Stir in the flour/salt mixture, just enough to combine.
  6. Form the dough into a ball and wrap in cling film, then place in the fridge for 1 h to chill.
  7. Pre-heat the oven to 200 °C and prepare the cookie press with the pattern of your choice.
  8. Take the dough out of the fridge and fill the cookie press.
  9. Take a chilled sheet from the freezer and stamp it full of cookies. Do not use baking paper or grease the sheet or the cookies won't stick.
  10. Bake in the oven for 8 - 10 minutes until golden brown, then remove and immediately transfer to a cooling rack and replace the sheet in the freezer.
  11. Repeat with the other chilled trays until the dough has been used up.
  12. Decorate with icing and sprinkles of your choice - some sprinkles can be done before baking, some after, in which case they'll require icing to stick.