These are the best butter cookies in the world! Seriously! Our mummy says that she used to make these cookies when she was little, in exactly the same way as we do today, using a cookie press. This was our maternal great grandmother’s recipe although mummy has changed it a little to make it tastier.
You know what’s the best thing? They are so easy to make. So easy, we do it all on our own, we love surprising mummy on Sunday mornings with these baking away as she has a lie in – she loves being woken up to the aroma of cookies baking wafting up the stairs!
The recipe as well as the picture is taken from mummy’s website, here’s the link for it Butter Cookies. Click on it if you want to go check out her other recipes too. Or better still, show them to your mum!
Let us know if you like the cookie recipe and tell us what your favourite cookies are by leaving a comment below!
- 180g/6oz plain flour
- 30g/1oz cornflour
- 180g/6.3oz salted butter
- 50g/1.8oz icing (powdered) sugar, sifted
- half tsp vanilla extract
- Preheat the oven to 160˚C/310˚F.
- Sift the flours together.
- Beat the butter and sugar together in a large bowl until thoroughly mixed and light and pale. I find that electric beaters work best, to avoid sugar lumps in the butter.
- Using a wooden spoon, stir in the vanilla or any flavouring you prefer.
- Add the flours and mix thoroughly.
- Press or pipe out the cookies onto a large baking sheet.
- Make sure to get an adult to help with this part, bake for 15 minutes or so until the cookies are a light golden colour.
You can control the feel of the baked cookies. The lighter the colour when you take them out of the oven, the more melt in the mouth they will be. A slightly darker shade will give you a crunchier cookie.