Chinese Butter Cookies
- 12 tablespoons (1 1/2 sticks) unsalted butter, softened
- 3/4 cup confectioners' sugar
- 1 large egg
- 1/2 teaspoon pure vanilla extract
- 1 1/2 cups self-rising flour
- Mixer with paddle attachment
- Cookie press
- 1. Preheat the oven to 375u0b0F. Line a baking sheet with parchment paper.
- 2. In a standing electric mixer, cream the butter until smooth. Add the confectioners' sugar and cream until fluffy. Add the egg and vanilla extract. Slowly sift in the self-rising flour and beat until a smooth dough forms.
- 3. Add the dough to a cookie press and attach a star or flower-shape disk. Press the cookies onto the lined baking sheet, leaving 1 inch of space around each cookie.
- 4. Bake for 15 minutes, or until lightly golden on top. Transfer to a wire rack to cool completely before storing. The cookies can be stored at room temperature in an airtight container for 3 to 4 days.
unsalted butter, sugar, egg, vanilla, flour, attachment
Taken from www.epicurious.com/recipes/food/views/chinese-butter-cookies-51149800 (may not work)