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COOK WITH MEG: Old Fashioned Butter Cookies

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COOK WITH MEG: Old Fashioned Butter Cookies

There is something so nostalgic about a butter cookie, it’s the kind of recipe that lives on a stained, handwritten index card in the back of a wooden recipe box. Whether it was your grandmother’s holiday tin or a rainy Sunday afternoon treat, we are keeping that legacy alive one bake at a time …with a little Cook with Meg New Brunswick twist!
Created by Meg Tucker for From Yolk to Table: Cook With Meg presented by Egg Farmers of New Brunswick
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Equipment

  • Stand mixer with paddle attachment or a large bowl with an electric hand mixer
  • Baking sheets with parchment paper
  • PREP STEPS: Soften your butter to squishy room temperature

Ingredients
  

  • 1 cup super soft butter
  • ½ cup granulated sugar
  • 2 large egg yolks
  • ½ tsp. vanilla extract
  • 2 Tbsp. maple syrup
  • 2 cups all-purpose flour
  • ½ tsp. salt - just a pinch
  • Optional: sanding or coarse sugar for sprinkling on top

Instructions
 

  • In your large bowl, whip the softened butter and sugar together until the mixture is light, fluffy and pale yellow. This usually takes about 2 to 3 minutes, so take your time, it’s where the "melt-in-your-mouth" magic happens!
  • Add in your beautiful egg yolks and your vanilla extract, then whip again until everything is silky smooth and well combined.
  • Let’s now add the extra N.B. touch, your maple syrup. Whip again quickly.
  • Now let’s add our flour and salt, mixing just until the white streaks of flour disappear. Remember, over-mixing makes a tough cookie, and we want these light and delicate!
  • Roll the dough into 1-inch balls and flatten them slightly with a fork, or use a cookie press if you have one. If you're using coarse sugar, now is the time to give each cookie a little dusting.
  • Bake in your preheated oven at 350°F for 10 to 12 minutes until the edges are just barely golden brown. They will still look a bit soft in the middle, but they'll firm up as they cool. P.S. all ovens vary so watch for the golden edges. It may take extra time.
  • Let the cookies cool on the tray for a few minutes before moving them to a wire rack. Try not to eat them all while they're warm (good luck with that!).

Notes

Grab your ingredients and watch the From Yolk to Table: Cook With Meg guide video here! 
 
BE SURE TO TAG US IF YOU MAKE THE RECIPE! @cookwithmegtoday and @eggfarmersofnb 
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