I am always looking for easy recipes to help keep up with my three kids and their constant demands for something sweet. I don’t like to buy packaged cookies for many reasons but mainly as they are made with palm oil, vegetable shortening, numerous chemicals and preservatives.
These crispy buttery cookies are melt in mouth. It is tough to eat just one!
This cookie recipe is the slice and bake type making it easy to store in the freezer. My kids are always hungry and these are perfect for a quick snack.
Adapted loosely from Dorie Greenspan
Makes about 40 cookies
230 g unsalted butter, at room temperature
2/3 cup (80 g) confectioners’ sugar, sifted
2 large egg yolks, at room temperature
Pinch of salt
1 teaspoon vanilla extract
2 cups (280 g) all-purpose flour
zest of 2 oranges
1/2 cup dried cranberries (finely chopped)
- Put the butter in the bowl of a stand mixer fitted with the paddle attachment and beat at medium speed until it is smooth.
- Add the sifted confectioners’ sugar and beat again until the mixture is pale and airy.
- Beat in the egg yolks and vanilla, followed by the salt, zest of orange and cranberries.
- Reduce the mixer speed to low and add the flour, beating just until it disappears. It is better to underbeat than overbeat; if the flour isn’t fully incorporated, use a spatula to blend in the remaining flour.
- Turn the dough out onto a counter, make it into a ball, and divide it in half.
- Wrap each piece of dough in plastic wrap and refrigerate for about 30 minutes.
- Working on kitchen counter top, form each piece of dough into a log that is about 1 to 1 1/4 inches thick. The thickness will determine the size of the cookie. You may choose to make a thicker log or thinner log.
- Wrap the logs in cling wrap and chill for 2 hours. At this stage the dough can be wrapped airtight and kept refrigerated for up to 3 days or stored in the freezer for up to 1 month.
Baking the Biscuits
- Pre heat the oven to 180°C. Line two baking sheets with parchment paper.
- While the oven is preheating, using a sharp knife, slice each log into cookies. (You can make the cookies thicker if you’d like; just bake them longer.)
- Place the cookies on the lined baking sheets, leaving about 1/2 inch (1.5 cm) space between them.
- Bake the cookies for 12 to 14 minutes, or until they are set but not browned.
- Transfer the cookies to cooling racks to cool to room temperature.
- Packed airtight, the cookies will keep for about 5 days at room temperature, or in the freezer for a month.