(Un)usual, Extra Buttery Cookies

These unusual, ordinary, buttery cookies are an incredible hit. Little kids' hands in particular can't resist them. They are tender, crumbly, fragrant and incredibly addictive. I recommend making a few batches of dough and freezing the extra. When you get a craving for something sweet, just slice and bake them (if they are still frozen, bake them a little longer than in the recipe). Really, it's worth it. I just ate the last one and I already miss them :)

If you really love cookies, I invite you to try my other little bakes – HERE

very buttery cookies

The recipe comes from the book "Four Ingredient Book" by Joanna Farrow. Oh, how I love this book :) I only reduced the sugar from 90 g to 70 g.

very buttery cookies – in the making

Instructions:

Put the flour and butter into the bowl of a stand mixer and mix with the pastry attachment until it turns into crumbs. Add the sugar and vanilla extract and keep mixing until the mixture starts to come together, but no longer. Take the dough out of the bowl and shape it into a log 30 cm long and 5 cm in diameter. Wrap it in plastic wrap and refrigerate for 1 hour.

Preheat the oven to 200°C (400°F) (convection 180°C/350°F). Line 2 flat baking sheets with parchment paper. Take the dough out of the refrigerator and, using a sharp knife, cut it into 5 mm slices and place them on the baking sheets, fairly close together (the cookies don't spread much, they just melt out a little). Bake for 8-10 minutes (I baked mine for 12 minutes, 2 sheets at once, with the convection setting), until golden brown. Leave them on the baking sheet for 5 minutes, then transfer to a wire rack to cool. Dust with powdered sugar before serving (optional).

Enjoy!