Cultured Butter Sugar Cookies <br /> <br />So you made our cultured butter recipe: https://youtu.be/vSOXUgGnqZM and now you need a recipe to use the cultured butter... Look no further, here it is! <br /> <br />These have an indescribable flavour from the cultured butter. You can bake them with regular old North American supermarket butter - but why would you? <br /> <br /> <br />Ingredients: <br />256g all-purpose flour (2 cups) <br />2 mL baking powder (1/2 tsp) <br />1 mL coarse salt ¼ tsp <br />240g, cultured butter, softened (1 cup) <br />130g granulated sugar (2/3 cup) <br />1 egg yolk <br />55g Demerara sugar, for rolling (1/4 cup) <br /> <br /> <br />Method: <br />Mix together flour, baking powder and salt. <br />In an stand mixer with the paddle attachment, cream butter until fluffy. <br />Add granulated sugar and continue creaming until light and fluffy. <br />Beat in egg yolk until combined. <br />With mixer on low, slowly add flour mixture until combined. <br />If the dough is too warm to work - refrigerate to stiffen. <br />Divide dough into two balls. <br />Roll each ball into a log that’s about 1.5” in diameter. <br />Sprinkle the Demerara sugar on your work surface, sugar in the raw works great too. <br />Roll each log in the sugar until covered. <br />Wrap and refrigerate at least one hour, or freeze to bake next week. <br />Preheat oven to 325ºF (160ºC). <br />Line a baking sheet with parchment. <br />Use a very sharp knife to cut each log into ¼” thick cookies. <br />Place cookies about an 1” apart on baking sheets. <br />Bake until edges and bottoms are a dark golden brown, about 18 minutes. <br />Cool 5 minutes on baking sheet, then transfer to a wire rack to cool completely. <br /> <br />Makes about 32 cookies
