And I wish I were baking them now, as it's -12° here this morning...
|Easy to cutout|
|Umm, the aroma!|
I reworked the dough a couple of times while rolling out and cutting. It’s the first cookie dough I’ve made that did not crumble and dry out when re-rolling. It's a magnificent dough to work with!
The Chicago Tribune Holiday Cookies cookbook featured this recipe that won second place for Ivy Risch in the 2009 cookie contest.
She can trace the recipe back to her missionary grandparents’ years in China and her grandmother’s friendship with Madame Chiang Kai-shek.
Her grandmother called the cookies “speculatius.”
I say they’re spectacular!
They truly are spectacularly buttery ~ and delicious!
Mutti’s Butter Cookies
2½ sticks (1¼cups) butter, softened
2 cups sugar
1 teaspoon salt
3 cups flour, divided
¼ teaspoon cinnamon
Combine butter, sugar, eggs and salt in small bowl; stir with wooden spoon until smooth, about 1 minute.
Combine 2¼ cups of the flour and cinnamon in a medium bowl; add to butter mixture, 1 cup at a time, stirring to make a soft, sticky dough.
Sprinkle remaining ¾ cup of the flour on counter; place dough on the flour.
Knead, incorporating more flour just until dough is no longer sticky.
Wrap dough in plastic wrap; refrigerate 1 hour or overnight.
Heat oven to 350°.
Remove dough from refrigerator; cut off a 2” piece.
Re-wrap remaining dough; return to refrigerator.
Roll dough out on lightly floured surface to ⅛” thick.
Cut shapes with cookie cutters.
Transfer cookies to parchment-lined baking sheets; bake until edges turn golden brown, 7 to 8 minutes per batch.
Transfer cookies to wire rack to cool.
Repeat with remaining chilled dough.
Makes 100 cookies.