Kerrygold Butter Cookies
From thegoldminer 16 years ago
- 16 minutes to make
- Serves 8
I came across this recipe and I had never heard of Kerrygold butter. The cookie looked great and I had to make this cookie to see what difference the butter made in taste. The cookie was very buttery in flavor and tasted enchanting. Read more I made variations as listed and pictured. See less
Ingredients
- • 2 cups unbleached all-purpose flour shopping list
- • 1/2 teaspoon baking powder shopping list
- • 1/4 teaspoon salt shopping list
- • 1 package (8 oz or 1 cup) salted Kerrygold Pure Irish butter, at room temperature shopping list
- • 2/3 cup granulated sugar shopping list
- • 2 large egg yolks shopping list
- • 1 teaspoon vanilla extract shopping list
- • 1 large egg white shopping list
- • 1/3 cup granulated sugar or coarse sugar crystals for rolling the cookie log shopping list
- • pecan halves or walnut halves (optional) shopping list
- • Macadamia halves and chopped pieces shopping list
- • cinnamon shopping list
- • chocolate chips shopping list
How to make it
- Sift flour, baking powder and salt into medium bowl and set aside.
- In large bowl beat butter and sugar until lightened in color and fluffy, using an electric mixer on medium speed, about 2 minutes.
- Mix in egg yolks and vanilla.
- Add flour mixture, mixing on low speed just until flour is incorporated and soft, smooth dough forms.
- Divide dough into 2 pieces; form each into a log about 7 1/2 inches long and 1 1/2 inches in diameter.
- Wrap each in plastic wrap. Refrigerate about 1 hour until cold and firm, or overnight.
- Or freeze, wrapped securely, for up to 1 month. (Defrost in the refrigerator before slicing and baking.)
- Position rack in middle of oven. Heat oven to 325° F.
- Line two baking sheets with parchment paper.
- In small bowl, use fork to beat egg white until foamy, about 30 seconds. Use pastry brush to brush each log with egg white.
- Sprinkle the 1/3 cup sugar on strip of wax paper then roll each log back and forth in sugar to coat lightly.
- Use large sharp knife to cut each log into 1/4 inch-thick rounds. Place 1 inch apart on prepared baking sheets.
- Press nut half into each cookie before baking, if desired.
- Bake one sheet at a time until cookie edges and bottoms are light brown, about 18 minutes.
- Cool 5 minutes on baking sheet, then transfer to wire rack to cool completely.
- Store in tightly covered container at room temperature up to 3 days.
- Makes about 24 cookies
The makings
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Kerry butter
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The package
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Flour etc.
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Butter & sugar
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Mixed
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Weighing
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One lb each
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8 inches
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Rolling
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Wrapped
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Egg whites
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Whipped egg white
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Brushed log
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Sugar crystals
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Ready for rolling
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Rolled sugar crystals
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Cut logs
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Cooked
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Finished
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Nice
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Macadamia
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Macs
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Chopped pecans
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Pecan roll
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Choc chips
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Chips roll
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Chip log cut
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Cinnamon
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Cin roll cut
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Cinn cookies
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Pecan chip cookies
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Tray full-Final
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Chopped macs
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The Rating
Reviewed by 8 people-
AWWWWWW BUTTER COOKIES MELT IN YOUR MOUTH YUMMMMMM
minitindel
in THE HEART OF THE WINE COUNTRY loved it
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AWSOME RECIPE!!! I know we will be fans of this Biscuit.. I mean Cookie :-) This is the only butter we use here in our home. Having recently moved state-side from the UK this is one indulgence that my husband insists on 'from back home' We paid 'pen...more
dee
in Tampa loved it
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Great pictures and a great recipe!
jett2whit
in Union City loved it
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All Comments
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