Basic Butter Cookies and Variations

By norsegal8

Scandinavian homemakers often keep this basic cookie dough on hand to quickly bake into a variety of shapes. With just slight variations, it can be make into butter fingers, spritz cookies, refrigerator cookies or nut cookies.

Ingredients

• 1 cup butter, softened
• 1/2 cup sugar
• 1 egg yolk
• 2 1/2 cups all-purpose flour

Details

Servings 60

Preparation

Step 1

Cream the butter with the sugar and egg yolk. Blend in the flour to make a smooth dough. Some of the variations below require further ingredients, some require chilling the dough at this stage. Refer below for further instructions.

BUTTER FINGERS: Chill the dough for 30 minutes or until firm enough to handle.

Preheat the oven to 350 degrees. Cover baking sheets with parchment paper.

Divide the dough into six parts. Roll eacdh part between the palms of your hands and shape into long strands that are about 1/2-inch thick. Place the strands close together and brush with egg white. Cut into 1 1/2-inch strips and then roll each strip in a mixture of 1/4 cup chopped almonds and 3 tablespoons sugar. Place on a cookie sheet.

Bake for 15 minutes, or until golden.

SPRITZ COOKIES: Preheat the oven to 350 degrees.

Put the unchilled dough in a spritz press and press it into long strips or fancy shapes onto an unbuttered baking sheet.

Bake for 10 minutes, or until golden.

REFRIGERATOR COOKIES: Add 2 tablespoons vanilla extract to the basic cookie dough. Shape the dough into 2 rolls about 1 1/2-inches thick. Roll the dough in a mixture of 1 tablespoon cocoa and 1 tablespoon sugar. Wrap in plastic wrap and chill for 30 minutes, or until firm enough to handle.

Preheat the oven to 350 degrees. Using a sharp knife, cut the rolls into 1/8-inch thick slices and place on an parchment-lined baking sheet. Bake for 6 to 8 minutes, until firm but not browned.

NUT COOKIES: Chill the dough for 30 minutes or until firm enough to handle.

Preheat the oven to 350 degrees.

Shape the basic dough into balls about 3/4-inch in diameter. Roll the balls in egg white, then in finely chopped hazelnuts. Place on parchment-lined baking sheets. Make an indentation in the center of each ball with your thumb.

Bake for 10 minutes, or lightly browned. While the cookies are baking, melt 1 tablespoon butter with 1 ounce semisweet chocolate. Stir in 1/2 cup powdered sugar. When the cookies come out of the oven, transfer them to a rack. While still warm, dot the center of each one with the icing.