Around the Chinese New Year, Chinatown bakeries fill up with tins of butter cookies, waiting to be given as gifts to relatives. Of course, they’re still sold and eaten year-round, and once you have just one of these bite-size cookies, it’s hard to stop. They’re a tad less sweet than American cookies, but their rich butteriness makes them irresistible.
- Yield: 4 Servings
- 12 tablespoons (1½ sticks) unsalted butter, softened
- ¾ cup confectioners’ sugar
- 1 large egg
- ½ teaspoon pure vanilla extract
- 1½ cups self-rising flour
- special equipment
- Mixer with paddle attachment
- Preheat the oven to 375°F. Line a baking sheet with parchment paper.
- In a standing electric mixer, cream the butter until smooth. Add the confectioners’ sugar and cream until fluffy. Add the egg and vanilla extract. Slowly sift in the self-rising flour and beat until a smooth dough forms.
- Add the dough to a cookie press and attach a star or flower-shape disk. Press the cookies onto the lined baking sheet, leaving 1 inch of space around each cookie.
- Bake for 15 minutes, or until lightly golden on top. Transfer to a wire rack to cool completely before storing. The cookies can be stored at room temperature in an airtight container for 3 to 4 days.