Snake Butter Cookies

Makes about 3 dozen cookies

  • 1/2 c. butter, softened
  • 1/4 c. sugar
  • 1 large egg, beaten
  • 1/2 tsp. vanilla extract
  • 1-1/4 c. flour
  • red nonpareils
  • green sanding sugar (optional)

1) Preheat oven to 350 F. Line baking sheet with parchment paper and set aside. 

2) In mixing bowl, beat butter until smooth and gradually add sugar. Slowly add egg and vanilla, continuing to beat mixture until well combined. Add a small scoop of flour and mix until mixture just starts pulling together. Then add remaining flour all at once and mix until just combined. 

3) Scoop dough into large pastry bag fitted with #3 star tip. If the dough is too firm and you can't pipe it, return dough to mixer and, in separate bowl, beat another egg. Add a tiny tiny bit of egg (about 1/2 tsp. at a time), mixing completely between each addition, until the dough is soft enough to squeeze through the piping tip. Once you have the right consistency, pipe dough directly on parchment in an S-shape about 2-3 inches long, spacing cookies about 1 inch apart. Gently press two red nonpareils in place for eyes. Sprinkle with colored sugar as desired. 

4) Refrigerate cookies about 5 minutes to firm. Bake 8-11 minutes or until edges are just golden. Allow cookies to cool completely on baking sheet. 

Source: Adapted from L'Academie de Cuisine