SummerSimo Travel Troubles Notes and The Purring Page

Ingredients:

• ½ cup butter, softened (let it sit out until it’s nice and soft)
• ½ cup powdered sugar (sift it to make it smooth)
• 1 egg yolk (let it come to room temperature)
• ½ teaspoon vanilla extract
• 1 ⅛ cups all-purpose or cake flour
• ¼ cup granulated sugar (for coating)

Instructions:

1. Cream it up: In a big bowl, mix together the softened butter and powdered sugar until it’s light and fluffy. Add in the egg yolk and vanilla extract and mix until everything’s nice and blended. Then gently add in the flour and stir until it all comes together into a soft dough.
2. Chill out: Wrap the dough in plastic wrap and pop it in the fridge for about 20 minutes so it can firm up a bit.
3. Roll it out: After chilling, split the dough into two equal parts. Roll each part into a log shape that’s roughly 4 inches long and about an inch thick.
4. Freeze time: Wrap each log in plastic wrap again and stick them in the freezer for around 45 minutes.
5. Ready to bake: Preheat your oven to 356°F (180°C) and line a baking sheet with parchment paper. Take the dough logs out of the freezer and roll them in the granulated sugar until they’re nicely coated. Then slice each log into rounds that are about ⅜ inch thick and place them on the baking sheet.
6. Bake away: Pop the cookies into the oven and let them bake for 15-18 minutes until they’re a lovely golden color. Once they’re done, let them cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely. Enjoy your tasty French butter cookies!