Recipe for Butter Cookies :
250 gr fresh cow butter
210 gr granulated sugar
1 organic egg
1/2 teaspoon of vanilla(natural)
300 gr all purpose flour
I put the ingredients into the mixer gradually ( wire – see photo ) at the maximum speed following the order I’ve written the ingredients above. When it’s the turn of the flour operate the mixer to 1 ( the lowest speed). Then remove the bucket from mixer and shut it down, place the bucket on your work surface and knead the ingredients by hand with soft movements , for the cookies not to go hard.
Form the dough into a round mass with the top and the buttom flat(see photo) and put it enclosed in a gelatin wrap with a plate in my fridge ( see photo) for at least 2 hours until frozen and when you want to roll it with a rolling pin cut the dough into pieces in a size you will need. The biscuits I have formed with any cookie cutter I want .
Then in a preheated oven at 200 degrees Celsius bake your cookies in a pan ( after I first placed them onto the baking sheet ) and bake them for 10 minutes ( 5 minutes if they are the small size) on the middle rack of the oven until they turn up a very light color . (or depending on the strength of my oven )
The decoration on top is made with sugar paste in any desired color, roll it with the help of a small rolling pin and icing sugar to prevent sticking on your rolling surface . The rolled sugar paste cut it with the same cookie cutter that you used for eack cookie after having baked and cooled it(the cookie) , glue the sugarpaste onto your cookie with royal icing or if you do not have royal icing when you remove the cookies from the oven and are still hot place the formed sugar paste onto your cookie and it will attache on it.
Sugarpaste (white):
320 grams powdered sugar
4 grams edible gelatine without smell (for jellies, creams etc.and pastry in general)
2-3 soup spoons glucose syrup
36 ml. cold water
1/2 teaspoon liquid natural vanilla extract (for pastry use)
1 teaspoon cow butter (optionally), if we use cow butter, we only store the sugar paste in the fridge for 1 week top, wrapped in a plastic wrap.
Firstly, I deep the gelatine in the water for at least 5 min. to soften(it will not dissolve in water) and then I warm the gelatine in a pot with the same water I used before at low temperature and stir constantly until it melts, then I remove the pot from the heat and add the glucose syrup and keep stirring until it melts too. I also put the vanilla in the syrup and stir. In a glass bowl I mix the powdered sugar with the syrup with a spoon, because the syrup is HOT. And until it’s ok to touch the ”dough” I keep mixing with the spoon. When the ”dough” gets cold we knead it with our hands and last we also put the cow butter in. We keep kneading until the sugarpaste gets soft without being sticky on our hands, if it still sticks on our hands we add some more powdered sugar and keep kneading.
Bon appetit !