Braided Butter Cookies
Braided Butter Cookies requires roughly 40 minutes from start to finish. This lacto ovo vegetarian recipe serves 40 and costs 13 cents per serving. This hor d'oeuvre has 109 calories, 2g of protein, and 6g of fat per serving. Several people made this recipe, and 152 would say it hit the spot. Head to the store and pick up vanillan extract, butter, sugar, and a few other things to make it today. It is brought to you by Diethood. Taking all factors into account, this recipe earns a spoonacular score of 11%, which is not so great. Similar recipes include Braided Sweetheart Cookies, Triple Stuffed M&M Chocolate Chip Cookies, Toffee Cookies & Peanut Butter Cup Cookies, and Healthy Peanut Butter Surprise Cookies (Fudgy Brownie Cookies with a Peanut Butter Center!).
Servings: 40
Preparation duration: 30 minutes
Cooking duration: 10 minutes
Ingredients:
1 teaspoon baking powder
2 sticks butter, room temperature
2 egg yolks, whisked, used for brushing tops
6 eggs, at room temperature, separated
3 to 4 cups all-purpose flour, plus more for dusting
1/2 cup warm milk
1 cup castor sugar or superfine sugar
1 teaspoon pure vanilla extract
Equipment:
baking paper
bowl
oven
wire rack
baking pan
Cooking instruction summary:
Preheat oven to 350.Line 3 baking trays with parchment paper; set aside.Sift flour and baking powder together and set aside.In your mixer's bowl, beat butter and sugar on low until pale and creamy.Add egg yolks one at a time and beat until well combined.In a separate bowl beat egg whites on high until soft peaks form; set aside.Add vanilla extract to the butter and sugar mixture and mix until thoroughly combined. Alternately fold in milk, egg whites and flour mixture until a soft but still slightly sticky dough forms. Start with 3 cups of flour, check the consistency of the dough before adding more flour (a tablespoon at a time), and when you can pick a bit into your hands and roll it into a small ball without it sticking to your fingers, it’s ready to shape. Lightly flour a work surface; transfer the dough to the surface and knead the dough for 3 minutes.To shape the dough into braids or twists, take walnut-size pieces of dough and use your fingers to roll them into strands about 6 inches long. Bend each strand in half, then twist to form a braid.Place on prepared baking trays, about an inch apart, and brush with whisked egg yolk.Bake for 8 to 10 minutes, or until lightly golden, but not brown.Cool slightly on baking tray, then move to cooling rack to cool completely.Serve with coffee or tea.
Step by step:
1. Preheat oven to 350.Line 3 baking trays with parchment paper; set aside.Sift flour and baking powder together and set aside.In your mixer's bowl, beat butter and sugar on low until pale and creamy.
2. Add egg yolks one at a time and beat until well combined.In a separate bowl beat egg whites on high until soft peaks form; set aside.
3. Add vanilla extract to the butter and sugar mixture and mix until thoroughly combined. Alternately fold in milk, egg whites and flour mixture until a soft but still slightly sticky dough forms. Start with 3 cups of flour, check the consistency of the dough before adding more flour (a tablespoon at a time), and when you can pick a bit into your hands and roll it into a small ball without it sticking to your fingers, it’s ready to shape. Lightly flour a work surface; transfer the dough to the surface and knead the dough for 3 minutes.To shape the dough into braids or twists, take walnut-size pieces of dough and use your fingers to roll them into strands about 6 inches long. Bend each strand in half, then twist to form a braid.
4. Place on prepared baking trays, about an inch apart, and brush with whisked egg yolk.
5. Bake for 8 to 10 minutes, or until lightly golden, but not brown.Cool slightly on baking tray, then move to cooling rack to cool completely.
6. Serve with coffee or tea.
Nutrition Information:
covered percent of daily need
