Butter Cookie Recipes - Afternoon Tea Cookies Recipe

Ingredients

• 2 2/3 cups/400 g all-purpose/plain flour

• 2/3 cup/100 g cornstarch

• 1/8 tsp salt

• 3/4 cup/150 g granulated sugar

• 1 tbsp vanilla sugar

• 1/4 tsp vanilla extract/essence

• 3 oz/90 g marzipan, cut up and softened

• 1 cup/250 g cold butter, cut up

• 1 large egg, lightly beaten + 1 egg yolk, mixed with 1/2 cup/125 ml water

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Method:

1. Sift the flour, cornstarch, and salt into a bowl. Stir in the granulated sugar, vanilla sugar, and vanilla.

2. Dot the butter and marzipan evenly over the dry ingredients. Use a pastry blender to cut in the ingredients until the mixture resembles coarse crumbs.

3. Make a well in the center and add the egg. Work the dough until combined and knead once or twice on a lightly floured surface into a smooth dough.

4. Wrap in plastic wrap and refrigerate for 30 minutes, or until firm. Preheat the oven to 350°F/180°C/gas 4. Butter two cookie sheets.

5. Roll out the dough on a lightly floured surface to a thickness of about 1/8 inch (3 mm). Use small cookie cutters to stamp out different shapes.

6. Gather the dough scraps, re-roll, and continue cutting out cookies until all the dough is used. Arrange on the prepared cookie sheets, spacing 1 inch (2.5 cm) apart.

7. Brush with the egg glaze. Bake for 10-15 minutes, or until golden brown. Cool on the cookie sheets for 5 minutes. Transfer to racks to cool.