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Braided Butter Cookies | www.diethood.com | Dry butter cookies that are soft to the bite, sweet, and will satisfy even the strongest cookie cravings. They go very well with coffee or tea | #recipe #cookies

Braided Butter Cookies

These Braided Butter Cookies are dry, but soft to the bite, sweet, and will satisfy even the strongest cookie cravings. They do very well with a good dip into coffee or tea.
Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings 40
Calories 34 kcal

Ingredients

  • 3 to 4 cups all-purpose flour , plus more for dusting
  • 1 teaspoon baking powder
  • 2 sticks butter , room temperature
  • 1 cup castor sugar or superfine sugar
  • 6 eggs , at room temperature, separated
  • 1 teaspoon pure vanilla extract
  • 1/2 cup warm milk
  • 2 egg yolks , whisked, used for brushing tops

Instructions

  1. Preheat oven to 350.
  2. Line 3 baking trays with parchment paper; set aside.
  3. Sift flour and baking powder together and set aside.
  4. In your mixer's bowl, beat butter and sugar on low until pale and creamy.
  5. Add egg yolks one at a time and beat until well combined.
  6. In a separate bowl beat egg whites on high until soft peaks form; set aside.
  7. Add vanilla extract to the butter and sugar mixture and mix until thoroughly combined.
  8. Alternately fold in milk, egg whites and flour mixture until a soft but still slightly sticky dough forms. Start with 3 cups of flour, check the consistency of the dough before adding more flour (a tablespoon at a time), and when you can pick a bit into your hands and roll it into a small ball without it sticking to your fingers, it’s ready to shape.
  9. Lightly flour a work surface; transfer the dough to the surface and knead the dough for 3 minutes.
  10. To shape the dough into braids or twists, take walnut-size pieces of dough and use your fingers to roll them into strands about 6 inches long.
  11. Bend each strand in half, then twist to form a braid.
  12. Place on prepared baking trays, about an inch apart, and brush with whisked egg yolk.
  13. Bake for 8 to 10 minutes, or until lightly golden, but not brown.
  14. Cool slightly on baking tray, then move to cooling rack to cool completely.
  15. Serve with coffee or tea.

Recipe Notes

Butter and Eggs should be at room temperature. Store cookies in airtight container for up to 5 days. Store cookies in airtight container and freeze for up to 3 months.

WW SmartPoints: 2

Nutrition Facts
Braided Butter Cookies
Amount Per Serving
Calories 34 Calories from Fat 9
% Daily Value*
Fat 1g2%
Saturated Fat 0g0%
Cholesterol 34mg11%
Sodium 11mg0%
Potassium 24mg1%
Carbohydrates 5g2%
Sugar 5g6%
Protein 1g2%
Vitamin A 55IU1%
Calcium 13mg1%
Iron 0.1mg1%
* Percent Daily Values are based on a 2000 calorie diet.