Butter "S" Cookies
Buttery and simple butter cookies in an "s" shape
Servings 40 Medium Cookies
Ingredients
- 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
- Line 3 cookie sheets with parchment paper and set a side.
- In a medium bowl sift the flour and sugar, set aside.
- In a bowl of a standing mixer, fitted with the paddle attachment, place the butter and mix for about 20 seconds.
- 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.
- 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.
- Reduce mixer to low and gradually add the flour. Mix just until the dough comes together.
- Scrap the bottom and sides of the bowl with a rubber spatula and bring the dough together.
- 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.
- Place sheets in the refrigerator and allow to chill for minimum of 1 hour or over night.
- 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.
- Remove from the oven and allow to cool.