Swiss Butter Cookies
Crisp, light cookies made by creaming butter and sugar.
Ingredients
Softened butter (room temperature)
115 g
Powdered sugar
50 g
Egg (room temperature)
1
All-purpose flour
200 g
Cornstarch
2 tbsp
Almond flour
1 tbsp
Instructions
1
Cream the butter
Place the butter in a bowl and beat with an electric mixer or wooden spoon until soft and smooth. Add the sugar and continue beating until the mixture is light and pale in color.
2
Add the egg
Lightly beat the egg with a fork and add it to the butter mixture in small increments, beating well after each addition.
3
Mix in the dry ingredients
Add the flour, cornstarch, and almond flour. This removes any lumps and incorporates air for a light dough texture.
4
Shape and chill
Shape the dough into a ball, then flatten it into a disc for easy rolling. Wrap in plastic wrap and refrigerate for about 30 minutes until firm.
5
Preheat and prepare
Meanwhile, preheat the oven to 180°C (350°F / setting 6). Lightly grease two baking sheets or line them with parchment paper.
6
Roll and cut
On a floured work surface, roll the dough out to 3 mm (about ⅛ inch) thick. Use a 7.5 cm (3 inch) round cutter to cut out circles and arrange them on the baking sheets.
7
Bake
Bake for about 15 minutes, until golden on the surface.
8
Cool
Let rest on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
