Step-by-Step Cakes by DK Publishing

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Butter Cookie variations

Crystallized

Ginger Cookies

Here crystallized ginger adds

warmth and depth of flavor.

Spritzgebäck Cookies

These delicate, buttery cookies are based on a traditional German cookie

popular at Christmas. ▶

Almond Butter Cookies

The addition of almond extract makes these delicious cookies quite

grown up and not overly sweet.

Special equipment food processor with blade attachment (optional) 3in (7cm) round cookie cutter

Ingredients 11 tbsp unsalted butter, softened and diced

(^1) ⁄ 2 cup sugar
11 ⁄ 2 cups all-purpose flour, sifted, extra for dusting
1 tsp ground ginger
2oz (50g) crystallized ginger, finely chopped
1 large egg yolk
1 tsp pure vanilla extract
Special equipment
3in (7cm) round cookie cutter
food processor with blade attachment (optional)
Ingredients
11 tbsp unsalted butter, softened and diced
(^1) ⁄ 2 cup sugar
11 ⁄ 2 cups all-purpose flour, sifted, extra for dusting
(^1) ⁄ 3 cup sliced almonds, lightly toasted if preferred
1 tsp almond extract
1 large egg yolk
Method
1 Preheat the oven to 350°F (180°C).
Combine the butter, sugar, and flour in
a bowl, or in the bowl of a food processor
fitted with a blade, and rub or process
together until the mixture forms fine crumbs.
Stir in the ground and crystallized gingers.
2 Add the egg yolk and vanilla extract,
and bring the mixture together into a
dough. Turn out onto a lightly floured work
surface and knead it together briefly to
form a smooth dough. Flour the dough
and work surface lightly, and roll it out to
1
⁄ 4 in (5mm) thick. Cut out cookies with the
cookie cutter and transfer them to several
non-stick baking sheets.
3 Bake in the oven for 12–15 minutes
until they are golden brown at the edges.
Leave on the baking sheets for a few
minutes, then transfer to a wire rack
to cool completely.
STORE The cookies will keep in an airtight
container for 5 days.
Method
1 Preheat the oven to 350°F (180°C).
Combine the butter, sugar, and flour in
a bowl, or in the bowl of a food processor
with a blade attachment. Rub or process
together until it forms fine crumbs. Mix in
the almonds.
MAKES
30
15
MINS
12–15
MINS
UP TO 8
WEEKS
MAKES
30
15
MINS
12–15
MINS
UP TO 8
WEEKS

BAKER’S TIP

Always look for almond extract, as bottles labeled “essence” are made from synthetic flavorings. For excellent after-dinner cookies to have with coffee, roll the cookies out as thin as you dare and bake for 5–8 minutes only.

MAKES 45

45 MINS

15 MINS

and the sugar is absorbed. Add two-thirds

of the flour, stirring in a little at a time.

2 Add the rest of the flour and ground

almonds and knead the mixture to make

a smooth dough. Shape the dough into

rolls and use the cookie press or piping bag

to squeeze 3in (7.5cm) lengths of the dough

onto the prepared baking sheets.

3 Bake for 12 minutes, or until lightly golden,

and transfer to a wire rack to cool. Melt

the chocolate gently in a microwave or in

a bowl over a pan of simmering water.

Dip one end of the cooled cookies into the

chocolate, and return to the rack to set.

STORE The cookies will keep in an airtight

container for 2–3 days.

Method

1 Preheat the oven to 350°F (180°C). Line

2–3 large baking sheets with parchment

paper. Place the butter in a bowl and beat

until smooth. Stir in the sugar, vanilla

extract, and salt until the mixture is thick

Special equipment cookie press, or piping bag and star nozzle

Ingredients 28 tbsp unsalted butter, softened 1 cup sugar few drops of pure vanilla extract pinch of salt 31 ⁄ 4 cups all-purpose flour, sifted 11 ⁄ 4 cups ground almonds 4oz (100g) dark or milk chocolate

2 Add the egg yolk and almond extract,

and bring the mixture together into a

dough. Knead briefly to form a smooth

dough. Roll out to^1 ⁄ 4 in (5mm) thick.

3 Cut out cookies with the cookie cutter and

transfer to several non-stick baking sheets.

Bake in the oven for 12–15 minutes until

golden brown at the edges. Leave for a few

minutes, then transfer to a wire rack to cool.