Made these last Tuesday nite for our Learn2Bake Club's June Part 2 assignment. Honestly, I hate (read: utter dislike) baking CNY cookies btw, I myself am not a cookie person to start with, I am a cake (or cupcake) person.....but well, my babes, dad and Zac loves anything buttery....so I shall give this butter cookie a chance......
Well, verdict is, I am soooo glad I baked these! Really! I had over 12 pieces of the ones with raisins for breakfast yesterday morning over my cuppa coffee....gosh! And obviously my favourite is the 'Oh! Raisins!' ones. And 'lou gung' said last nite: "I think yours is more fragrant than the ones in the blue tin!" (referring to Kjeldsens') :O
Hoooohhh!!! That's kinda pressuring...LOL!
Alright, 30 minutes ago, I packed a container of these cookies for Sis#2, she's bringing em to work to be shared with her lady boss.... :O I shall wait and see what does she think of these....*with a bated breath* LOL!
But then, for those of you who would like to try this recipe out, here it is:
- 2 cups butter, softened (use good butter please)
- 1 1/2 cups white sugar (I used just 1 1/4 cup) and plan to try using caster sugar next time for a different texture!
- 4 egg yolks
- 1 1/2 teaspoons vanilla extract
- 4 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- In a large bowl, cream together the butter and sugar. Beat in the yolks one at a time, then stir in the vanilla. Combine the flour and salt; stir into the creamed mixture. Shape dough into logs about 2 inches in diameter. Wrap in waxed paper and refrigerate or freeze until firm. (***FYI, I didn't chill my dough, I shape em immediately to bake!)
- Preheat oven to 350 degrees F (175 degrees C). Unwrap rolls. You can roll the logs in nuts or sprinkles before slicing. Slice into 3/8 inch wide slices. Place slices 1 inch+ apart onto ungreased cookie sheets.
- Bake for 8 to 10 minutes in the preheated oven. Do not brown. Remove to a wire rack to cool completely. (***I had to bake mine for approx 12-13minutes at 180C, different oven will bake differently, so please try yours at 8 minutes to begin with to avoid over-browning ya)
And those who this recipe, please let me know how yours turn out, alright? You can leave your feedback of your butter cookies in the comment box.....it'd be interesting to know :)
Today, Saturday 26th June 2010, I gave some of these butter cookies to Godma. An hour++ later, I got an sms from her that read: "4got to sms u. Ur cookies better than d 1 that we bot. (round tin imported)"
*referring to Kjeldsen's :D
So, this far, it's 3 against 1.....LOL! Hubby, godma and myself (trust me, I tried the cookies side by side...just curious) thought that this recipe's butter cookies are better than Kjeldsen's, while Sis#2 begged to differ.....she thinks Kjeldsen's fine textured butter cookies are better, though mine are still yummy.