Another One for Your Afternoon Tea

The cookie book (500 Cookies) that I got this particular cookie recipe from frequently calls for superfine sugar. The book also specifies that you can make your own by putting the sugar in a food processor and blending it. Further investigation into castor sugar talked about how it only really needed to be superfine if the recipe depended on the ability of the sugar to dissolve quickly. Anyway, I usually don't have the time or foresight to blend all of my sugar before using, so I always tend to just use plain granulated sugar.



I made these butter cookies for gb, and they actually ended up being refrigerated a lot longer than recommended (about two days), due to an incident with Velveeta and hamburger buns. This ended up only making the cookies easier to slice off and the end result was creamy, buttery, and a little salty.



All in all, the cookies were very suitable for a teatime or if you're feeling creative, you could make a filling or put jam in between the cookies.



Butter Cookies
Makes 2 1/2 dozen

1 cups unsalted butter
3/4 cup superfine sugar
1 1/2 teaspons vanilla extract
1/4 teaspoon salt
2 cups all-purpose flour

Preheat the oven to 350 degrees.

Beat the butter, sugar, and vanilla until smooth and creamy, but not fluffy!

Add the salt and flour and mix to a smooth paste.

Shape the dough into a log about 1 1/2 inches thick, wrap in foil and refrigerate for 2 hours until the dough is firm.

When ready to bake the cookies, cut the log into 1/4-inch-thick slives. Place the slices 1 1/2 inches apart on a non-stick baking sheet or use parchment on a standard baking sheet. Bake for 12 to 14 minutes.