I have talked before about my love of Alice Waters and her lovely cookcook, The Art of Simple Food. No recipe in it has yet let me down. So why, oh why, did I wait so long to try her butter cookie recipe? What is wrong with me?
This simple recipe will knock your socks off with its perfect buttery saltiness. And then you can change it up and add some raspberry jam, or a light powdered sugar glaze to decorate them. They will make your Valentine’s Day extra yummy.
PS. This realization that everything in this cookbook is amazing means that I am now going to start cooking almost exclusively from this book, because YUM.
Butter Cookie Recipe: Adapted from Alice Waters,’ The Art of Simple Food.
1 cup (2 sticks) unsalted butter, room temperature
2/3 cup sugar
1 tsp vanilla
1/2 tsp salt
1 egg, at room temperature
2 tsps milk
2.5 cups unbleached flour
Preheat over to 350F. Cream together butter and sugar. Then add vanilla, salt and egg. Gradually add the flour, mixing until just combined. Divide into thirds, and shape into logs. Wrap in saran wrap, and chill until firm. Then slice into 1/4 inch slices, and place two inches apart on baking sheet. (Even though the dough has no levening agent, the cookies do spread). Or, instead of logs, divide the dough in half, and form round disks, wrap in saran warp and put in fridge until firm. Roll dough out to 1/4 thick and cut with cookie cutters. Place spaced out on cookie sheet. Bake at 350F for 10 minutes, or until lightly golden. Let cool on sheet for a bit. Feel free to frost or make jam-filled cookie sandwiches (my favorite).
Happy Valentine’s Day!