Butter Cookies Two Ways

It's madness, absolute madness around here. I got rid of the cookies (I'm finishing off the leftovers :D), but my family keeps finding new jobs for me. Today we decided there were too many oranges left and the bananas had been waiting too long, so the girls and I quickly made orange-apple-banana marmalade. It will be just right for gifts :)

I also made 9 gingerbread houses for Lou's birthday party. I won't show them off, though, because they're not very pretty. I'll show off the result of our fun instead :) The shopping is done too and the kids' little gift packages are ready, so I can catch my breath and "whip up" a recipe for my dear fans who love cookies as much as I do :)

Butter cookies two ways

By Krystyna's request, I'm sharing a recipe for butter cookies in two versions. They're cut-out cookies for decorating. I didn't decorate mine, but if you feel like it, go right ahead. If you're looking for even easier butter cookies, take a look HERE.

I still have a few more recipes for you before Christmas:

Cookies: coconut macaroons, shortbread with cranberries

Cakes: Christmas chocolate cake and apple layer cake

Savory: duck with red cabbage, tenderloin with cranberries

Do you have your heart set on something in particular?

All right, time for the recipe. I'm just finishing them off :)

Instructions - Butter Cookies Two Ways:

Add the butter, sugar, egg, salt and lemon zest to the flour. Work the butter well into the flour, then quickly knead the dough. Wrap it in plastic wrap and refrigerate for 60 minutes.

Preheat the oven to 180°C (350°F). Line a baking sheet with parchment paper.

Divide the dough into several parts, then roll it out into a 5 mm sheet and cut out cookies. Bake in the preheated oven for about 13 minutes, until lightly golden. Cool on a wire rack. Once cooled, you can decorate them or dust them with powdered sugar.

You can add 2 tbsp of cocoa to half of the dough. This gives you delicious dark butter cookies. Both versions are worth making.

Enjoy!