Side Pannel
Braided Butter Cookies
Braided Butter Cookies
- Recipe Submitted by maryjosh on 04/03/2018
Ingredients List
- 3 to 4 cups all-purpose flour , plus more for dusting
- 1 teaspoon baking powder
- 2 sticks butter , room temperature
- 1 cup castor sugar or superfine sugar
- 6 eggs , at room temperature, separated
- 1 teaspoon pure vanilla extract
- 1/2 cup warm milk
- 2 egg yolks , whisked, used for brushing tops
Directions
Preheat oven to 350.
Line 3 baking trays with parchment paper; set aside.
Sift flour and baking powder together and set aside.
In your mixer's bowl, beat butter and sugar on low until pale and creamy.
Add egg yolks one at a time and beat until well combined.
In a separate bowl beat egg whites on high until soft peaks form; set aside.
Add vanilla extract to the butter and sugar mixture and mix until thoroughly combined.
Alternately fold in milk, egg whites and flour mixture until a soft but still slightly sticky dough forms. Start with 3 cups of flour, check the consistency of the dough before adding more flour (a tablespoon at a time), and when you can pick a bit into your hands and roll it into a small ball without it sticking to your fingers, it’s ready to shape.
Lightly flour a work surface; transfer the dough to the surface and knead the dough for 3 minutes.
To shape the dough into braids or twists, take walnut-size pieces of dough and use your fingers to roll them into strands about 6 inches long.
Bend each strand in half, then twist to form a braid.
Place on prepared baking trays, about an inch apart, and brush with whisked egg yolk.
Bake for 8 to 10 minutes, or until lightly golden, but not brown.
Cool slightly on baking tray, then move to cooling rack to cool completely.
Serve with coffee or tea.
Line 3 baking trays with parchment paper; set aside.
Sift flour and baking powder together and set aside.
In your mixer's bowl, beat butter and sugar on low until pale and creamy.
Add egg yolks one at a time and beat until well combined.
In a separate bowl beat egg whites on high until soft peaks form; set aside.
Add vanilla extract to the butter and sugar mixture and mix until thoroughly combined.
Alternately fold in milk, egg whites and flour mixture until a soft but still slightly sticky dough forms. Start with 3 cups of flour, check the consistency of the dough before adding more flour (a tablespoon at a time), and when you can pick a bit into your hands and roll it into a small ball without it sticking to your fingers, it’s ready to shape.
Lightly flour a work surface; transfer the dough to the surface and knead the dough for 3 minutes.
To shape the dough into braids or twists, take walnut-size pieces of dough and use your fingers to roll them into strands about 6 inches long.
Bend each strand in half, then twist to form a braid.
Place on prepared baking trays, about an inch apart, and brush with whisked egg yolk.
Bake for 8 to 10 minutes, or until lightly golden, but not brown.
Cool slightly on baking tray, then move to cooling rack to cool completely.
Serve with coffee or tea.
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