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Serving: Serve butter cookies with a cup of tea, coffee, or milk. They also make wonderful holiday or special occasion gifts when packaged in a decorative tin.
Storage: Store cooled cookies in an airtight container at room temperature for up to 1 week. For longer storage, you can freeze them for up to 2 months.
Variations:
Chocolate Dipped: Once cooled, dip half of each cookie into melted chocolate and sprinkle with crushed nuts or sprinkles.
Flavored Twists: Add a teaspoon of almond, lemon, or orange extract along with the vanilla for a unique flavor.
Decorative Touch: Before baking, sprinkle the tops with a little extra icing sugar or colorful sugar crystals for a festive look.
FAQ:
Q: Can I make the dough ahead of time?
A: Yes! You can prepare the dough up to 2 days in advance and store it in the fridge. Just let it soften slightly before piping.
Q: Why do I need to chill the piped cookies before baking?
A: Chilling helps the cookies hold their beautiful piped shape and prevents excessive spreading in the oven.
Q: Can I use margarine instead of butter?
A: Butter is recommended for the best flavor and texture, but high-quality margarine can be used in a pinch.
Q: My dough is too stiff to pipe. What should I do?
A: If the dough feels too firm, allow it to sit at room temperature for a few minutes or add a teaspoon of milk to loosen it slightly.
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