Polish Butter Cookies
Yield
6 dozenPrep
2 hrsCook
10 minReady
2 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
butter, unsalted
at room temperature |
|
| 2 | each |
egg yolks
hard cooked, pressed through sieve |
*
|
| 1 | each |
egg yolks
lightly beaten |
*
|
| 1 | teaspoon |
almond extract
|
*
|
| 1 | teaspoon |
vanilla extract
|
|
| 2 | cups |
all-purpose flour
|
|
| ½ | cup |
sugar
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
butter, unsalted
at room temperature |
|
| 2 | each |
egg yolks
hard cooked, pressed through sieve |
*
|
| 1 | each |
egg yolks
lightly beaten |
*
|
| 5 | ml |
almond extract
|
*
|
| 5 | ml |
vanilla extract
|
|
| 473 | ml |
all-purpose flour
|
|
| 118 | ml |
sugar
|
|
Directions
Using an electric mixer, cream together the butter and sugar in a mixing bowl until light and fluffy.
Beat in the cooked and raw egg yolks and both extracts.
Using a wooden spoon, gradually incorporate the flour to make a smooth, somewhat stiff dough.
Wrap dough in plastic wrap and refrigerate 2 hours.
Preheat the oven to 350℉ (180℃).
Roll out the dough ⅔ inch thick on a lightly floured surface.
The cookies are supposed to be plump.
Cut into shapes with small 1 to 1½-inch cookie cutters, hearts and stars work nicely.
Gather up the scraps, re-roll, and cut out more cookies.
Place ½ inch apart on ungreased baking sheets.
Bake cookies until they just begin to take on the slightest tinge of color, about 10 mins.
Cool on wire racks and store in an airtight container up to 1 week.
