I cannot believe it’s Wednesday night already! This week is just flying by. It’s a gorgeous Hump Day here, absolutely perfect for St. Patrick’s shenanigans, but my treat today is not an Irish Car Bomb. Instead, I have cookies! This recipe is from The Art of Simple Food. Like everything else from that cookbook, it’s simply amazing!
1 cup (two sticks) unsalted butter, softened
2/3 cup sugar
1 tsp vanilla
1/2 tsp salt
1 tsp lemon zest (optional)
1 egg, at room temperature
2 tsp milk
2 and 1/4 cups unbleached, all-purpose flour
This Is How We Do It
Preheat the oven to 350.
Cream together the butter and sugar until it’s light and fluffy.
Then beat in the vanilla, salt, lemon, egg, and milk. Gradually add the flour until it’s just incorporated.
This is the softest dough I’ve ever experienced. It was so fun to put my hands in — it was like a super-squishy pillow.
Separate the dough into two pieces and roll them into logs; wrap in plastic wrap and chill for about two hours. (You can also freeze the dough at this point, for up to two months.)
When the dough is firm, you can just slice the cookies off to bake. My logs were a little lumpy though, so I just reshaped the cookies into blobs with my hands.
You can sprinkle the cookies with a little sugar at this point.
For a snickerdoodle-like cookie, you can do cinnamon and sugar too! Whatever you decide, finish up by baking the cookies for about 10 minutes, or until they are golden.
The recipe makes about 30 cookies and they are pretty great. They have that little hint of lemon which I love and just taste so classic, so pure and good. So simple, kind of old-fashioned, but seriously delicious!
Happy Hump Day!