French Butter Cookies

These are a snap to make and require just a touch of planning. As the dough most defineately needs to chill for a few hours, especially if you are making them during the summer and fighting warm weather. Sweet and buttery, light and crumbly they melt in your mouth and eating just one is not possible.

Yield:

Makes 20 cookies

Ingredients

1. 2 cups all purpose flour
2. 1/4 teaspoon sea salt
3. 1 teaspoon baking soda
4. 1 teaspoon cream of tarter
5. 1/2 cup unsalted butter (1 stick)
6. 1/2 cup solid vegetable shortening (crisco at room temp)
7. 1 1/2 cups confectioners’ sugar
8. 1 large egg, room temperature
9. 1 teaspoon vanilla extract

Directions

1. In a bowl, sift together the flour, salt, baking soda, and cream of tarter. Set aside.
2. In a bowl of a heavy duty mixer fittd with the paddle, cream the butter and shortening on medium speed till light and fluffy.
3. Add the confectioners’ sugar and beat on low speed until smooth.
4. Add the egg and vanilla extract and continue beating on low until well combined.
5. On low speed, slowly add the reserved dry ingredients. Beat well till combined.
6. Cover the dough with plastic wrap and transfer to the refrigertor and chill until very firm, at least 2 hours.
7. Preheat the oven to 350 degrees.
8. Using a melon baller or small ice cream scoop, take some dough and shape into 1 inch balls.
9. Keep remaining dough in the refrigerator, as it must stay chilled)
10. Place the dough balls on an ungreased cookie sheet and press with the tines of a fork to flatten.
11. Bake until pale golden, but not brown for 10 to 12 minutes.
12. Cool slightly on the baking sheet on a rack.
13. Then, using a spatula, transfer the cookies to the rack to cool completely.

Notes