Introduction
Cindy here from your UW bakery, I thought I’d share my favourite cookie that I grew up with. Something that always showed up like a warm hug made by both my Mother and Grandmother whenever a little extra love was needed. The simple and delicate flavour of these cookies are loved by all, making this not only a holiday cookie but a favourite go to treat. This recipe is very versatile, giving endless opportunities for different flavours and creativity. - Cindy Uuldriks, Village Bakery
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# of servings: |
Approximately 24 |
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Prep Time: |
10-15min, chill 2 hours |
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Cook Time: |
13-15min |
INGREDIENTS:
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1 c. Unsalted butter, softened
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1 c. All Purpose flour
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½ c. Rice flour
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½ c. Icing Sugar
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1 tsp Vanilla Extract or ½ Vanilla bean scraped
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Pinch of salt (1/8 tsp)
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Decorations or toppings of choice
DIRECTIONS:
Place all ingredients into a bowl (or stand mixer with paddle attachment), then whip on low speed until a smooth consistency has formed (takes 2-3 minutes)- Chill the dough for a minimum of 2 hours. If the dough seems too soft, add one tbsp of flour at a time until desired consistency.
Spoon or pipe dough onto parchment lined baking sheets with 2” spacing 
Decorate and add toppings if desired - Bake in pre-heated oven 350 F until lightly golden (approx. 13-15 minutes max)
Cool for 5 minutes on sheet then transfer to cooling rack in order for it to completely cool. - Store in airtight container for 1 week at room temperature or freeze up to 3 months.
TIPS:
- If you don’t have Rice flour, you can use "all purpose" flour, but add an extra 1 TBSP of butter.
- For different flavours, try zesting a lime or an orange. You can also try adding white chocolate and craisins, or pumpkin spice! There are so many wonderful ways to enjoy this cookie.
- Some decoration & topping ideas: red and/or green maraschino cherries, coloured sugar, sprinkles, melted chocolate to dip or drizzle.
