Butter cookies

ah lama saya buat cookies ini tapi malam ni baru dapat saya masukkan gambar dan resepinya ke dalam blog resepi saya ni.

Saya memang peminat Nigella Lawson , chef cantik lawa yang cara masakannya sama macam saya juga iaitu main campak-campak saja hehehee...... ( jangan ikut cara saya ya...ikut sukatan yang betul ) ....

Bila tengok episod Nigella buat cookies ni , saya pun teringin nak cuba maklum la raya dah nak dekat ni walaupun kena puasa dulu kan tapi saya nak cuba cari resepi cookies yang mudah dan cepat disiapkan dan resepi Nigella ni memang cepat dan sedap cookiesnya...

Saya malas la nak re-type balik resepinya soo...saya copy and paste je resepi ni dari website Nigella sendiri , kalau sapa-sapa yang nak macam-macam lagi resepi pegi saja ke sana...

Kali ni saya tak ambil pulak gambar step by step proses saya buat cookies ni kira ikut mood , kalau rajin saya ambil banyak gambar masa tengah masak kalau tak hanya bila dah siap masak baru saya ambil gambar makanan tu . So , kali ni hanya gambar cookies yang dah siap saja saya ambil ...

Ingredients

Cookies:

• 6 tablespoons soft unsalted butter
• 1/2 cup sugar
• 1 large egg
• 1/2 teaspoon pure vanilla extract
• 1 1/2 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt

Icing:

• 2 to 3 tablespoons just-boiled water
• 1 cup confectioners' sugar, sifted
• Food coloring, preferably pastes
• Special equipment: cookie cutters

Directions

Preheat the oven to 350 degrees F.

Cream the butter and sugar together until pale and moving towards moussiness, then beat in the egg and vanilla. In another bowl, combine the flour, baking powder, and salt. Add the dry ingredients to the butter and eggs, and mix gently but surely. If you think the finished mixture is too sticky to be rolled out, add more flour, but do so sparingly as too much will make the dough tough. Form into a fat disk, wrap in plastic wrap, and let rest in the refrigerator for at least 1 hour.

Sprinkle a suitable surface with flour, place disk of dough on it, and sprinkle a little more flour on top of that. Then roll it out to a thickness of about 1/4-inch. Cut into shapes, dipping the cutter into flour as you go, and place the cookies a little apart on 2 parchment or silpat lined baking sheets.

Bake for 8 to 12 minutes; obviously it depends on the shape you're using and whether they are on the upper or lower shelf, though you can swap them around after about 5 minutes. When they're ready expect them to be tinged a pronounced gold around the edges; they'll be softish still in the middle, but set while they cool.

Remove the cookies with a flat, preferably flexible, spatula to a wire rack. When they are fully cooled, you can get on with the icing. Put a couple of tablespoons of not-quite-boiling water into a large bowl, add the sieved confectioners sugar and mix together, adding more water as you need to form a thick paste. Color,as desired. I think pastes are much better than liquid, not just because the range of colors is better but because they don't dilute the icing as they tint. Ice cooled cookies, as desired.