牛油曲奇 Basic Butter Cookies

牛油曲奇餅 Butter Sugar Cookies

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第一次做 慢工出細貨 自家製曲奇 不但可以控制糖的份量 而且可以享受 從"原材料"～例如：麵粉 牛油 糖 雞蛋等等 轉化成一塊塊美味可口的曲奇餅 當中的滿足感確實難以形容 ！ 今次的牛油曲奇餅我在表面印上了心心 增加美觀感 不過最想要的是貓貓形狀的 cookie cutter～ 要加緊努力尋找了 今次大約做了三十多塊 帶到朋友家中 Potluck 聚餐 大家一邊飲Martini 一邊吃曲奇餅 這個combination實在創新 !! 

First time making Butter Cookies, please note these are NOT typical American cookies (which I think they lack of appearance).  CINDY meow meow grew up eating lots of European cookies; they can be baked in different shapes.   

One thing I love home-baking is that all ingredients are in controlled.  I don't like food colour and food additives from commercial baking products.   Besides,  it is wonderful to watch all the raw ingredients turning into a final edible shape. I really do enjoy that.

As always, I am hunting for "cat-shaped' collectible items, in this case >> "Cat-shaped" cookie cutter. So please let me know if you ever come across with such cute items.

CINDY meow meow brought about 30-pcs to a potluck party. We were drinking Martini & enjoying all these yummy cookies. What a fun food & beverage combination !!

INGREDIENTS:




1 杯 牛油；1 Cup butter, softened
1 杯 白砂糖；1 Cup granulated white sugar
1 茶匙 雲呢拿香精油；1 teaspoon vanilla extract
1/2 茶匙 杏仁香精油；1/2 teaspoon almond extract
1 隻蛋；1 egg
2 茶匙 泡打粉；2 teaspoons baking powder
3 杯 麵粉（for cake & pastry)；3 cups all purpose flour





DIRECTIONS:


焗爐預熱至350°F  （Preheat oven to 350° F）
混合牛油及砂糖至鬆軟 （In the bowl of your mixer cream butter and sugar until smooth



加入雞蛋﹠兩種香精油 （Beat in extracts and egg）
在另一大容器  混合泡打粉﹠麵粉   並逐漸加到牛油雞蛋混合物裡  如果麵團變得很實很硬  把麵團從搞拌器拿到工作檯（先洒點粉）再用手搓至平滑柔軟（手要濕一點水） （In a separate bowl combine baking powder with flour and add a little at a time to the wet ingredients. The dough will be very stiff. If it becomes too stiff for your mixer turn out the dough onto a countertop surface. Wet your hands and finish off kneading the dough by hand）
用麵棍把麵團弄至1/4吋厚  再用曲奇餅模印切麵團   (Divide into workable batches, roll out onto a floured surface and cut （1／4 inch thick)



焗約15分鐘  將烤盤置於架子上，待曲奇涼透（Bake at 350 for 15 minutes. Let cool on the cookie sheet until firm enough to transfer to a cooling rack.）







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參考 Reference：  http://www.inkatrinaskitchen.com/2011/12/best-sugar-cookie-recipe-and-kitchenaid_28.html