Butter Cookies~

i baked 2 batches of butter cookies today... i wanted to find out which flour and what dough consistency would give a more pleasant butter cookie texture. Both batches were made by the rubbing-in method. The chocolate butter cookies were made from cake flour and lesser butter whereas the plain butter cookies were made from plain flour and of a higher butter ratio. Erm... as for the shape of the cookies... erh... i didn't want to use a cookie cutter so i just cut the dough into smaller pieces with a knife...

~*Plain Butter Cookies*~

These had more crisp and a fragrant buttery texture.

~*Chocolate Butter Cookies*~

These were less buttery and had more crunch. They were not as sweet due to the cocoa powder.

Ingredients

Plain Butter Cookie:

• 1 cup Plain Flour
• 1/2 cup Powdered Sugar
• A pinch of Salt
• 1/4 tsp Baking Powder
• 100 gm Cold Butter
• 1 tsp Lemon Essence
• 1 tsp Rum
• 1/2 Egg, lightly beaten

Chocolate Butter Cookie:

• 1 cup Cake Flour
• 1/2 cup Powdered Sugar
• A pinch of Salt
• 1 tbs Cocoa Powder
• 1/4 tsp Baking Powder
• 1/8 tsp Bicarbonate Soda
• 60 gm Cold Butter
• 1 tsp Coffee Cream Liquer
• 1/2 Egg, lightly beaten

Method

1. Add all the dry ingredients in a mixing bowl and mix well.
2. Cut the cold butter into smaller pieces and introduce butter into flour using a fork till they resemble bread crumbs.
3. Add in the egg and essence respectively and mix sufficiently to form a dough.
4. Place the dough on a cling wrap, flatten it out into a rectangular shape about 1 cm thickness, wrap with cling wrap and refrigerate for 1 to 2 hours.
5. Remove cookie dough from refrigerator, use a cookie cutter or knife to cut into desired shapes. Place them on a baking tray line with baking paper.
6. Bake in a pre-heated oven at 180 degree celcius for 20 minutes.
7. Remove from oven and cool cookies on a cooling rack.

Enjoy :p~