butter cookie

Susan Reid’s selected butter cookies are tender, crisp cut-outs made with salted butter, confectioners’ sugar and an egg yolk. This version chooses vanilla from her listed flavour options and offers its own simple icing.

The butter, dough sugar, yolk, table salt and selected vanilla are beaten until smooth before flour is mixed in. A small addition of water is offered only if the initially dry mixture fails to come together.

The dough is divided into two flattened disks, wrapped in plastic and chilled. After softening enough to roll, each disk is rolled on a floured surface with a floured pin, then cut into shapes and placed on parchment-lined sheets.

The cut-outs bake until set and barely browned around their edges, then cool on the sheets. Scraps can be rolled and cut again, and the remaining dough disk receives the same treatment.

For the optional icing, a separate portion of confectioners’ sugar is mixed with milk and light corn syrup to make a spreadable finish. Coarse sparkling sugar can adhere to the wet icing before it is left to set dry.