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Wednesday, March 4, 2015

[Basic Butter cookie] A perfectly buttery and crumbly cookie to boost your morning~

I know cookie is not the best thing to have for breakfast. 

But, it's also true that it boosts my mood on monday morning and gives me something to look forward to when I  have baked some delicious cookies the night before. Yes, I admit that having one or two big butter cookies is my secret guilty pleasure I'd like to keep to myself.
Nonetheless, I must share this butter cookie recipe since it's too good not to. :) I can't quite believe that I didn't post this simple, but scrumptious recipe at my blog. I've used this recipe for past 2-3 years so that I can assure you that it's a real foolproof recipe.

I tested a few different butter cookie reipes, to find the "perfect fit" for me. I want my butter cookie to be buttery, crumbly and filling so that I don't need to eat more than a couple of them at a time.

And, as we all know, you'd better to stick to it when you find the one! 

Here goes the basic butter cookie recipe I like very much:
(adapted from Celebrations)

1 cup butter, room temperature
1 cup sugar
1 egg, room temperature
2 2/3 cups all-purpose flour
1/4 teasoon salt
2 teaspoons vanilla extract


1. Cream your butter and sugar together in a stand mixer until light and fluffy. It takes give and take about 5 minutes. 

2. Next, beat in the egg and vanilla.

3. Sift the dry ingredients in a separate bowl, before adding slowly into the sugar and butter mixture.  You don't want to overmix batter unless you want it to be kind of chewy. Mix it until just combined.

4. Form the batter into a disque and wrap it completely and chill in the fridge for at least one hour. For best results, also chill your cookie sheets before baking to maintain the shapes as they are formed.

5. Preheat your oven to 400 degrees. 

Meanwhile, press the dough onto ungreased cookie sheets to desired thickness. 

or you can cut them into equal sizes and shape with a rolling pin.

You can make any type of desired patterns in the cookies. I used the cookie stamps I acquired recently. 

6. Bake for 8-10 minutes or until golden around the edges. If you bake over 10 minutes, edges start to get brown quickly. 

Let sit for 1-2 minutes, then remove to a cooking rack to cool.

Each time I bake them, I have a grand hope that the batch last for at least 3-4 days, but it never happened so far. Maybe in the future.... I didn't totally give up my hope yet, you see~ Believe me, they go away really quickly. 

I'm sure they are just good enough to boost your morning!


  1. Hey Colleen,
    I recently figured out the other blog of yours is semi-closed now. As a fan of your fun and enthusiastic life (well reflected in the blog, I guess), I feel kinda sad for not being able to see it as much as before!
    Hope it wasn't some crazy hater or zealous freak that disturb you. You know how some of Koreans could be.. (Really hope there's a private comment option in Blogspot haha.) If it was just a personal decision, then well, I'd respect that. You're gonna keep having the dynamic life you have enjoyed anyhow.
    Talking about myself, I currently reside in El Salvador; my husband (officially married without ceremony.. Well it would make me a λΆˆνš¨λ…€ back at home though haha), in Bolivia. Enjoying my work here, but a bit frightened by the security (well to be exact, the insecurity) situations. The fame of the highest homicide rate in the world lives up to its expectation. Anyway looking forward to going to go to Mallorca this Christmas, and so on.
    To conclude, I came here to say you'll be missed and take care!

  2. Hi Colleen, I came for the same reason with carolina, well I miss you! I know I never write comments or anything but reading your posts was like my 5 minute break in my long busy day! Hope u r ok, everything with u is ok and really hopefully you get to your blog soon. Prob the ones who have been coming back to your blogs were there not just because of the recipes, we loved that you share a part of your life with us! well, seriously, we miss you!

  3. Hi, Colleen :) I have been one of the big fans of you for many years. I'm also writing this memo for the exactly same reason with Carilina and Iseul. I really love your easy but amazing recipes and jolly and witty life story posting. We miss you :| Hope you are okay and (if it possible) hope to hear from you in any way.

  4. the same with others! I can easily guess that many people miss you, Colleen~ U are the Julia Child for myself :)) I really loved your pumpkin pies and beef bourguignon recipes~~ I don't know anything so I think there's not much thing that I can say to you but I just wanna say that I miss you and your lovely posts~~ From one of your fans since 2013 :)

  5. Dear Colleen,
    I am indeed happy with your coming back to the blog; I hope you're the same with your decision.
    Just a quick update on my side (I don't know why I want to share my private life with you, but strangely, I do!): I moved to Rome (from El Salvador) and started to work last month. I know, what a huge difference, huh? At first, the fact that my title is "economist" stresses me out a bit (it seemed too much for me, even though I have a degree in it); but after figuring out that my job would mainly consist of policy analysis and capacity building for policy makers, I feel more comfortable and confident. Let's see how it goes..
    Romain cuisine is excellent, although Rome does not provide diverse culinary options like other big cities (Romain proud)!!!
    Oh and when it comes to the language, I just turn the end of most Spanish words into "i" and it's fairly working haha.
    Anyway wish me luck with my adventure. I wish the very best for you and your family. Ciao!