Butter Log Cookies

BUTTER LOG COOKIES (Yields about 23 cookies)

Ingredients

-125g room-temp. butter

-60g powdered sugar

-pinch of salt

-1 egg yolk

-170g all-purpose flour

Instructions

1. Cream the butter until really creamy and pale. Do it with a hand mixer or wooden spoon, whichever you want.

2. Scrape down the sides of the bowl constantly. Add the sugar powder and salt to the butter. Stir (I used a wooden spoon for the whole recipe) well until combined and creamy.

3. Add an egg yolk and stir until combined and creamy, again.

4. Sift in the flour and cut it into the butter mixture until combined well but don't over-stir.

6. Put the dough on top of plastic wrap and from a log with your hands. The circles at the ends of the log (since it's a cylinder shape) should be 2.5cm in diamater.

7. Refrigerate for 30 min. Then take it out and without removing the wrap, smooth the log out and shape it better. Your shape in this step will be the shape of the final product.

8. Freeze the log for 1 hour. Preheat your oven at this point, towards the end of the freezing, to 180 degrees Celsius. Also line two baking pans with parchment paper.

9. Take the log out out of the freezer and place it on a cutting board. Slice the log into 1cm thick cookies. Do this quickly so that the log doesn't melt. The cookie will spread in the oven if the log melts. If it does melt, pop the cookies in the freezer for a few minutes before baking.

10. Place the cookie slices on your two baking pans, spacing them out a bit. Bake them in the oven for 15 minutes until golden brown around the edges. Cool and enjoy!

Recipe adapted from a Korean cookbook named 진짜 기본 베이킹 책 by super recipes. http://www.super-recipe.co.kr/etc_06/etc_s4_01.php?inc=view&idx=130&tbname=notice

#shortbread