Butter cookies

Dari dulu searching terus resep butter cookies yang rasa nya jadul, penganan masa kecil, taste nya yang lembut, wangi dan bikin kangen. Tapi belum pernah dapat resep dengan hasil yang saya inginkan. Sekali ini coba resep dari Christine,  rasa cookies ini ringan dan manis nya pas, tapi tetap belum dapat juga taste yang aku mau. Adonan agak susah di spuit, tapi hasil nya kokoh dengan shape yang jelas dan tetap crispy,  tips di blog Christine menyebutkan penggunaan dua jenis gula yang sanggup menghasilkan cookies yang crispy dan berbentuk. Silakan di coba ya...

• 200 gm cake flour
• 130 gm melted butter
• 35 gm caster sugar
• 65 gm icing sugar
• 1 egg, whisked, about 50 gm
• 1/4 tsp vanilla essence

1. Preheat oven to 190C (375F).
2. Cut butter into cubes and allow to soften at room temperature. If time is limited, here is a quickest way to soften butter. Melt butter in microwave at high-medium power for 10 seconds or so, then transfer to freezer for a few minutes. When the butter begins to be frozen again and thickens, it’s ready to use. If not, put it back to freezer for more minutes.
3. Cream butter with an electric mixer over medium speed until smooth (picture 1). Add caster sugar and icing sugar, continue to cream until fluffy (picture 2).
4. Add one-third of the whisked egg into the butter mixture at a time (picture 3). Stir and combine well between adding egg each time, the volume increases and colour lightens (picture 4).
5. Stir in vanilla essence and combine well.
6. Sift flour into the egg mixture (picture 5). Use a spatula to combine all ingredients (picture 6). Don’t over stir, just incorporate the flour into the mixture. Transfer the batter into an icing bag (picture 7). Pipe the batter on a lined baking tray with baking paper, in 1.5-inch (3.8 cm) circles, that’s about 1 tablespoon each of batter, evenly spaced 1.5-inch apart (picture 8). Bake in the preheated oven for 10 to 13 minutes, or until golden brown. Let cool on a wire rack completely. Store in an air-tight container.