Butter Cookies

Butter cookies sandwiched between jam, dipped in ganache, and sprinkled with almondsWhile growing up, we always had a stash of these butter cookies in the house. Reason being is that they keep very well, and we Russians seem to always have surprise guests come every once in a while. So mom always kept these handy for those emergencies. 

Butter cookies sandwiched between jam, dipped in ganache, and sprinkled with almondsShe just sandwiched them between some jam, dipped them in chocolate, and topped with nuts. 10 minutes to the table, and they always wowed the guests. These also make perfect Christmas gifts for those far away relatives. Mom, bless her soul, always sends me a box every once in a while from Florida. They can be kept for weeks and not spoil.

But the best part of these butter cookies? They are melt-in-your mouth delicious, seriously they just disintegrate with the first bight. 

Butter cookies sandwiched between jam, dipped in ganache, and sprinkled with almondsI made these today and had to skip dinner, because I just could not stop eating them!!! Too good ;)

butter cookiesIngredients:

  • 1/2 lb butter (2 sticks) softened at room temperature
  • 1 cup sugar
  • 3 egg yolks
  • 1 egg
  • 3/4 tsp vanilla
  • 2 cups flour

Butter CookiesPreheat oven to 375°F. Line baking sheets with parchment paper.

butter cookiesAdd softened butter and sugar into the bowl of an electric mixer and mix on high with a paddle attachment for about 5 minutes.

Some notes on the butter:

It’s best to let the butter come to room temperature. If it’s too hot and becomes liquid, the butter will make these cookies dense, and if they are too cold, it will take longer to mix, resulting in over mixing the dough, and dense cookies. So just leave these on the counter the night before you make them.

butter cookiesScrape down the sides and bottom of the mixing bowl, and continue mixing fro 3-5 minutes more, until fluffy.

butter cookiesWhile the mixer is still on, add the yolks, egg, and vanilla. Keep mixing for a minute.

butter cookiesTurn mixer to low and add the flour. Mix for another minute, then mix with a spatula until everything is combined.Butter CookiesAdd a 1m tip to the pastry bag

Butter CookiesFill with cookie dough

butter cookiesSqueeze long lines of cookie dough onto the prepared sheets. Bake for 6-8 minutes. They should be lightly golden.Butter CookiesTo make circular cookies, squeeze out dough starting from the center, and moving around in a circle.

For the Ganache:

ganacheHeat 1/3 cup of heavy cream in the microwave until slightly boiling. Add 3/4 cup dark chocolate chips into the heavy cream and mix until smooth.

You can also use regular melted chocolate chips without the heavy cream.

To assemble:
butter cookies
Dip one side of the cookie into the ganache, shake off excess, and sprinkle ground almonds on top.Butter CookiesArrange on a large plate so the chocolate sticks out from the edge and place in the fridge for the chocolate to stiffen up.

To assemble the round cookies:melt in your mouth butter cookiesAdd your favorite jam to one side of the cookie, sandwich together with another cookie, dip into the ganache, and sprinkle with almonds.

The variations to these cookies are endless! I will be posting another cookie recipe soon using these, so stay tuned :)Melt in your mouth butter cookiesPriyatnogo Apetita!

Butter Cookies

Prep Time: 45 minutes

Cook Time: 18 minutes

Total Time: 1 hour, 3 minutes

Yield: 65

Serving Size: 3 cookies

Butter Cookies

Melt in your mouth butter cookies with chocolate ganache and sprinkled with chopped almonds.

Ingredients

    Cookie:
  • 1/2 lb butter (2 sticks) softened at room temperature
  • 1 cup sugar
  • 3 egg yolks at room temperature
  • 1 egg
  • 3/4 tsp vanilla
  • 2 cups flour
  • Ganache:
  • 1/3 cup heavy cream
  • 3/4 cup dark chocolate chips
  • Topping:
  • jam
  • chopped almonds

Instructions

  1. Preheat oven to 375°F. Line baking sheets with parchment paper.
  2. Add softened butter and sugar into the bowl of an electric mixer and mix on high with a paddle attachment for about 5 minutes. Scrape down the sides and bottom of the mixing bowl, and continue mixing fro 3-5 minutes more, until fluffy.
  3. While the mixer is still on, add the room temperature yolks, egg, and vanilla. Keep mixing for a minute.
  4. Turn mixer to low and add the flour. Mix for another minute, turn off, then mix with a spatula until everything is combined.
  5. Add the 1m tip into the pastry bag, and fill with the cookie dough.
  6. Squeeze long lines of cookie dough onto the prepared sheets. Bake for 6-8 minutes. They should be lightly golden. To make circular cookies, squeeze out dough starting from the center, and moving around in a circle.
  7. For the Ganache:
  8. Heat 1/3 cup of heavy cream in the microwave until slightly boiling. Add 3/4 cup dark chocolate chips into the heavy cream and mix until smooth.
  9. (You can also use regular melted chocolate chips without the heavy cream.)
  10. To assemble:
  11. Dip one side of the cookie into the ganache, shake off excess, and sprinkle ground almonds on top.
  12. Arrange on a large plate so the chocolate sticks out from the edge and place in the fridge for the chocolate to stiffen up.
  13. To assemble the round cookies:
  14. Add your favorite jam to one side of the cookie, sandwich together with another cookie, dip in the ganache, and sprinkle almonds on top.

Notes

It's best to let the butter come to room temperature. If it's too hot and becomes liquid, the butter will make these cookies dense, and if they are too cold, it will take longer to mix, resulting in over mixing the dough, and dense cookies. So just leave these on the counter the night before you make them. To make the melt-in-your mouth effect, make sure your yolks are at room temperature.

http://yelenasweets.com/2013/12/04/butter-cookies/

 

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Comments: 8

  1. Oksana December 4, 2013 at 11:10 pm Reply

    Oh yum! I will be making these for my neighbors this Christmas. Thank you for the recipe!

    • Yelena December 4, 2013 at 11:46 pm Reply

      Your welcome! Thats awsome, I’m sure they will love em.

  2. Irina April 3, 2014 at 5:06 pm Reply

    Hi Yelena, thanks for the recipe. But I have a question. So it’s 2 c flour, not one? Because the batter/dough does not go thru the decorating bag and is not as soft. I aldready did the recipe twice, following close instructions and still it’s not as soft, but harder.

    • Yelena April 6, 2014 at 10:02 am Reply

      Hi Irina, sorry the cookies didn’t turn out for you. it’s supposed to be two cups of flour. How are you measuring your flour? The best way to measure to get great results is to scoop the flour into the measuring cup with a spoon, then using the back of a knife, sweep it over the measuring cup to remove excess flour. You can also weight out the flour which should equal 240 grams. Hope this helps :)

  3. Belinda August 10, 2014 at 9:18 am Reply

    Been looking for recipe for DENSE buttery cookie that is rich and may be cut out. What are your suggestions?

  4. Belinda August 10, 2014 at 9:18 am Reply

    Been looking for recipe for DENSE buttery cookie that is rich and may be cut out. What are your suggestions? Help!!!

    • Yelena September 14, 2014 at 5:41 pm Reply

      Hi Belinda, this is probably not your cookie cutter type recipe, but they are very rich and dense. And yummy :) give em a try;)

  5. Tamara November 21, 2014 at 10:45 am Reply

    first off thank you Yelena for such a wonderful recipe and detailed pictures. I am in the process of making them right now. I have a couple questions… 1. will the meringue be better if you sour the egg whites for a couple of hours at room temp, just like when you make kevski tort and 2. does the chocolate ganache stay hard at room temp.
    And @belinda if you want a butter cut out cookies check out this link its in Russian but maybe you can translate it.
    http://oxy-d.ru/tvorozhnyie-korzhiki/

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