Light Cream Butter Cookies
Ingredients
- 200g Cake Flour
- 100g Butter
- 100g Heavy Cream
- 60g Granulated Sugar
- 1g Salt
Instructions
- Take the butter out of the fridge 30 minutes early to soften at room temperature until a finger can easily press into it. Add the sugar and beat with an electric mixer until the butter turns pale and fluffy.
- Add the heavy cream and salt, then continue beating. Note: add the heavy cream in small batches to make it easier to work with.
- Sift the flour into the butter mixture and stir until just combined – stop as soon as no dry flour remains. Do not overmix.
- Fit a piping tip onto a piping bag and fill with the cookie dough.
- Pipe the cookies onto a baking sheet and bake at 180C (356F) for 20 minutes. Adjust time according to your oven – the cookies are done when fully cooked.
- How to tell if cookies are done: after cooling, the center should not be soft or doughy. If underdone, simply return to a preheated oven for a few more minutes.
