Butter "S" Cookies
Buttery and simple butter cookies in an "s" shape
- Prep time
- 14 min
- Cook time
- 31 min
- Yield
- 40 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 Cup Unsalted Butter, Soften ((226 g / 8 oz))
- 1 1/4 Cup Powdered Sugar ((155 g / 5.5 oz))
- 1/2 Stick Vanilla Bean, seeds only
- 1/2 Cup + 2 TBS Whole milk, room temperature
- 1 TBS Vanilla Extract
- 2 2/3 Cups AP Flour ((320 g / 12 oz))
- 1 1/2 tsp Kosher Salt
Instructions
- 1
Line 3 cookie sheets with parchment paper and set a side.
- 2
In a medium bowl sift the flour and sugar, set aside.
- 3
In a bowl of a standing mixer, fitted with the paddle attachment, place the butter and mix for about 20 seconds.
- 4
Add the sugar and vanilla bean and mix for about 4-5 minutes, until a fluffy and airy mix in formed . Scrape the sides and bottom of the bowl.
- 5
Add the milk and vanilla extract and mix and mix until you have a cottage like mix. Scrap the sides and bottom of the bowl and mix on medium-high until you the milk and butter have combined to the most part.
- 6
Reduce mixer to low and gradually add the flour. Mix just until the dough comes together.
- 7
Scrap the bottom and sides of the bowl with a rubber spatula and bring the dough together.
- 8
Fill a pastry bag fitted with a large star tip and pipe 2"-long "S" shapes making sure there is about 1.5" apart between each cookie.
- 9
Place sheets in the refrigerator and allow to chill for minimum of 1 hour or over night.
- 10
When ready to bake, heat oven to 375F and bake of the second level (between lower and medium level) for 7-10 minutes or just until the sides of the cookies are golden.
- 11
Remove from the oven and allow to cool.