INGREDIENTS
1 cup butter (16 tablespoons or 230g) softened and at room temperature
½ cup granulated sugar (100g)
1 large egg at room temperature
2 teaspoons vanilla extract
2 cups all purpose flour (250g) spooned and leveled to measure
¼ teaspoon salt
INSTRUCTIONS
◾Preheat oven to 350° F (180° C).
◾Line two large baking sheets with parchment paper.
◾In a large bowl and using a hand mixer, cream together the butter and sugar until fluffy. About 2 minutes.
◾Add the egg and vanilla extract then beat to combine.
◾Add in the flour and salt, and beat to form a dough. It will take a while but keep beating just until the mixture comes together.
◾Place the dough into a piping bag fitted with an open star piping tip or a closed star piping tip.
◾Pipe the cookies into 1-2 inch swirl circles or roses, leaving at least one-inch of space between each cookie.
◾Bake one sheet of cookies at a time in preheated oven for 15 minutes until slightly golden brown.
◾Start checking around 12 minutes. The cookies might be ready around 12 minutes if you made them smaller. But if you made them larger, there might need a few more minutes in the oven.
◾Let the cookies cool on the baking sheet.
◾Serve warm or at room temperature.
Notes
1. Store cookies in an airtight container at room temperature for 2-3 days. Cookies can also be frozen for up to a month. Let them cool completely then put them in a freezer-safe airtight bag and freeze them.
2. To secure parchment paper onto the baking sheet, use some of the cookie dough as glue to glue the parchment paper on 4 spots (close to the sides) of the baking sheet.
