Chinese Butter Cookies

Slightly adapted from Chinese Takeout Cookbook

12 tablespoons (1 1/2 sticks) unsalted butter, softened

3/4 cup confectioners' sugar

1 large egg

1/2 teaspoon pure vanilla extract

1 1/2 cups self-rising flour

Preheat the oven to 375°F.

In a stand mixer, cream butter until smooth. Add the confectioners' sugar and cream until fluffy. Add the egg and vanilla extract. Slowly sift in the self-rising flour and beat until a smooth dough forms.

Add the dough to a cookie press and attach a star or flower-shape disk. Press the cookies onto baking sheet, leaving 1 inch of space around each cookie.

Bake for 15 minutes, or until lightly golden on top. Transfer to a wire rack to cool completely before storing. The cookies can be stored at room temperature in an airtight container for 3 to 4 days.
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