Crisp vanilla butter cookies
Ingredients
225g butter, softened
170g icing sugar, sifted
1 tbsp Nielsen-Massey Vanilla Extract
2 eggs
250g self-raising flour
¼ tsp baking powder
¼ tsp cinnamon
¼ tsp salt
For decoration:
100g chocolate pieces of your choice, melted
Method
· Cream the butter, icing sugar and Nielsen-Massey Vanilla Extract until smooth. Beat in the eggs, one at a time until combined, and light and fluffy. Beat in the remaining dry ingredients until just blended. Shape into a 12inch log and wrap in Baking parchment. Chill for 3-24 hours.
· Preheat oven to 350°C/180°F/Gas4. On a non-stick cookie baking sheet, place ¼ inch slices of the cookie dough. Bake for 10-12 minutes or until golden Brown. Cool on a wire rack.
· When cool decorate with melted chocolate: take a teaspoonful of melted chocolate and Drizzle over the cookies backwards and forwards in a fast zig-zagging motion to create a pattern on their surface. Leave to harden.
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