- 1
Ingredients
- 10 tbsp. salted butter, softened (Kerrygold)
- 1/2 cup sugar
- 1 egg
- 2 cups flour
Preparation
Step 1
MAKES ABOUT 60 SMALL COOKIES
1. In a bowl, use a hand mixer on medium speed to beat together butter and sugar until pale and fluffy, 2—3 minutes. Add egg and beat until smooth. Add flour and mix on low speed until just combined. Transfer dough to a work surface and form into a ball; halve ball and form each half into a flat disk. Wrap disks separately in plastic wrap and refrigerate until chilled, 1 hour.
2. Heat oven to 350º. Transfer one disk to a lightly floured work surface; using a rolling pin, roll out to ¼″ thickness. Using a 1½″ round or fluted cookie cutter, cut out rounds and transfer to parchment paper-lined baking sheets, spacing them 1″ apart; repeat with remaining dough disk. Bake, rotating baking sheets top to bottom and front to back halfway through cooking, until cookies are set but not browned, 8—10 minutes. Let cool before serving.
I agree with above, these literally have no flavor. When you bite into it tastes like flour was poured on your tongue. Maybe Americans are just used to more sweet desserts, but i do not reccommended these.
It happen to me before too that recipes tasted like flour but i found out it was just me being paranoid and added more flour to the dough so "it'll come together"... which in turn made it hard, floury tasting and blehhh
I gave it 3 stars since it was a little one dimensional recipe... would try next time adding vanilla and chilling the dough longer to add more flavor.