Ingredients
- 1 cup butter, room temperature, cubed (2 sticks)
- 1 cup light brown sugar, packed
- 1 egg
- 1 tsp. vanilla extract
- 3 1/3 cup all purpose flour, leveled
- 1/4 tsp. salt
Preparation
Step 1
Using the back of a spatula, mix butter until creamy. Mix butter and sugar together until it is combined well.Beat in egg and vanilla extract.
In a separate bowl, combine salt and flour together and incorporate into the wet mixture and combine until dough forms, the dough should be “cleaning” the bowl by picking up most pieces that were stuck to the side.
Sprinkle a bit of flour lightly on countertop, transfer dough and form into a rectangular log. Wrap in plastic wrap and place in freezer for thirty minutes. The trick to getting the dough smooth and uniformly shaped is to smooth it once it’s in the plastic wrap.
If you’re a perfectionist you can push the sides of the cookie dough log against a flat surface (like a cutting board) for a more uniform shape.
Remove from freezer, cut into 1/4 inch rectangles. Place on cookie sheets and freeze for at least three hours.
If you prefer to only use one cookie sheet, you can freeze in layers, separating each layer of cookies with aluminum foil so they do not stick to one another.
Freezer Cooking : Freezer Butter Cookies Recipe. Make and freeze cookie dough in advanced. Pop a few out of the freezer and bake when a sweet tooth strikes. Fresh baked cookies each time without all the work!
Remove from freezer, transfer to freezer bag. Store for up to three months.
To Bake:
Place frozen cookies on cookie sheet, and preheat oven to 350. The cookies will thaw slightly while the oven preheats. Bake for 10 to 14 minutes, or until the tops are firm to the touch and the bottoms are lightly browned.