One way to shape Basic Butter Cookies

Image via Wikipedia

Note: Always decorate Basic Butter Cookies (Butter Biscuits) when completely cooled. Butter Cookie (Butter Biscuit) dough can also be formed into other shapes such as drops or rings.

Ingredients:

*1 lb/ 4 c plain/AP flour plus extra for rolling
*1 tsp double-acting baking powder
*1/2 tsp salt
*1/2 tsp ground nutmeg
*6 oz/1 1/2 sticks unsalted butter
*1 1/4 c white sugar
*2 large eggs
*1 tsp vanilla essence/extract
*few drops orange flower essence or rosewater (optional)
*Icings, coloured sugars, dragees, sprinkles etc for decorating.

Preparation:

Sift the flour, baking powder, salt and nutmeg into a large bowl.

In a separate bowl, cream together the butter and sugar until fluffy. Beat in the eggs, vanilla and orange or rosewater, if used.

Add half of the flour to the egg mixture and mix well. Add the remaining flour until combined. Cover the Butter Cookie (Butter Biscuit) dough and refrigerate overnight.

Oven at 400 F/ 200 C.

Divide the Butter Cookie (Butter Biscuit) dough into 3 parts. Work with one part and keep the remainder cold until used. Roll out the dough thinly on a floured board. Cut Cookie shapes with floured cutters. Transfer to ungreased baking sheets or use silicone liners.

Bake at 400 F/ 200 C for about 8–10 minutes, until set and lightly browned. Cool the Butter Cookies/ Butter Biscuits on wire racks. Repeat with the remaining dough, allowing the baking sheets to cool before placing the unbaked Butter Cookies/ Butter Biscuits on them.

When cool, decorate the Butter Cookies as the imagination dictates. Store in airtight tins.

Serve Basic Butter Cookies on a nice platter with Biscochitos, Wedding Cookies, Spritz Cookiesand Lebkuchen.

 Fresh Butter (Image via Wikipedia)

Granulated Sugar (http://www.bbcgoodfood.com)