This butter cookies recipe is crispy, you can serve the cookies plain or sandwich them with jam or your favourite spreading. Room temperature butter is the key to the success of this recipe, if the butter is too soft the cookie pattern will disappear and if it’s too hard it will be difficult to squeeze out. Place the softened butter in a mixing bowl and lightly press it with a spatula then add powdered sugar and mix them until the powdered sugar is incorporated in the butter.
Take an electric whisk and start beating the butter and sugar mixture for about 5 minutes or until super soft and pale white. This recipe only uses one egg yolk and this will ensure the cookies come out crispy, beat the egg yolk in the butter until combined then add whipping cream and whip it well.
Sift in cake flour in two additions to make it easier when mixing and use a spatula to combine the flour into the butter. In the next batch, add the remaining flour and almond flour, almond flour increases the fragrance, combine until all the flour is moistened and you have a smooth batter.
You will need 8 tooth piping and add the batter into the piping bag, line a parchment paper on a sheet pan and pipe the cookies spacing them well to leave room for them to spread when baking.
Bake the cookies in a preheated 300 degrees Fahrenheit/ 150C for 25 minutes. If your squeezed cookies and bigger or thicker it will take longer to bake, bake just until they are golden brown. Enjoy these crispy and melt in your mouth cookies.
- 60g /2.1Oz Butter
- 30g / 1Oz Icing sugar
- 1 Egg yolk
- 10ml Whipping Cream
- 80g / 2.8Oz Cake flour
- 10g / 0.4Oz Almond Flour
- Add butter at room temperature with powdered sugar and beat until light white
- Add the egg yolk and light cream in portions, and beat until mixed
- Sift in the flour and almond powder 2 times, stir until there is no powder, add to the piping bag
- After piping, bake at 150°C for 25 minutes