Will It Be Sugar or Butter?

If I had to pick between a Sugar Cookie or a Butter Cookie, Butter would win every time. Even on a Nation Day such as this. Sorry, Sugar Cookie.

Maybe it’s just me, but when I think Sugar Cookie, I think Holiday Cookies and not just because I feel like baking. Of course, those of you who have been around awhile know I’m really not a big fan of baking. Don’t get me wrong, I can bake. But baking requires a discipline I lack. When you cook, you can wing it. Mistakes can be corrected with a pinch of this or a dab of that. Recipes are merely suggestions. In baking, there is a science to the ingredients with exact measurements, in a particular order. Except biscuits. For some reason you can pinch this and mound that in biscuits. Must be a southern thing.

Today is National Sugar Cookie Day. The closest I can offer are Butter Cookies. They are my second favorite cookie. My absolute favorite are White Chocolate Macadamia Cookies. While Hubby is a fan of Macadamia nuts, he does not like white chocolate. Kiddo likes white chocolate, but not the nuts. So the only time I get my favorite cookies are when someone else bakes them. Really, what am I going to do with a dozen or more cookies that only I will eat? Hubby is such a sweetheart. If someone brings White Chocolate Macadamia Cookies to the office, he will bring me home a few cookies. Hum, I wonder if I could make White Chocolate Macadamia Butter Cookies? I bet you can. Just add some white chocolate chips and chopped Macadamia to the dough. Simple enough, don’t you think?

That would be a test for another day. Today we are sticking with the Ultimate Butter Cookie. When a recipe calls for 8 ounces of butter, you know it’s a heart attack just waiting to happen. Or a cookie that will melt in your mouth. Enough chatter, let’s get to making the dough. While it’s chilling, we can relax with a cup of Italian Roast Coffee. Who’s with me?

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The Ultimate Butter Cookie
8 oz Butter
1 large Egg Yolk
3/4 cup Sugar
1/4 teaspoon Salt
1-1/2 teaspoons Vanilla Extract
2 cups Flour

Set butter out on the counter to soften. Separate egg white from yolk. Discard or save white for another purpose. Set yolk aside until ready to use.

In the bowl of a stand mixer beat butter, sugar, salt and vanilla together until smooth and creamy. Add egg yolk, mix until well incorporated. Add the flour, mix until just blended without overworking the dough.

Lightly flour a cutting board. Scrape dough out onto the board, knead a few times just until the dough is smooth. Turn out onto a sheet of plastic wrap; form into a long Wrap in plastic and refrigerate for several hours or freeze for quicker set up.

Heat oven to 325-degrees. Line baking sheets with parchment paper or silicone pad. Set aside.

Unwrap well chilled dough, slice into 1/8-inch thick rounds, place on prepared baking sheets about an inch apart. Bake in the heated oven until JUST beginning to turn golden around the edges, about 10 to 12 minutes.

FYI: I used a vegetable slicer to make the ridges for something a little different.

Remove from oven, let cool on the baking sheet about 2 or 3 minutes. Transfer to a wire rack and cool to room temperature or eat while still warm if you like.

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My words are from the uprightness of my heart,
And my lips speak knowledge sincerely.
Job 33:3