Go Back
+ servings
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

Katerina | Diethood
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.
Servings : 40
Prep Time 30 mins
Cook Time 10 mins
Total Time 40 mins

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
 

  • Preheat oven to 350.
  • Line 3 baking trays with parchment paper; set aside.
  • Sift flour and baking powder together and set aside.
  • In your mixer's bowl, beat butter and sugar on low until pale and creamy.
  • Add egg yolks one at a time and beat until well combined.
  • In a separate bowl beat egg whites on high until soft peaks form; set aside.
  • Add vanilla extract to the butter and sugar mixture and mix until thoroughly combined.
  • 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.
  • Lightly flour a work surface; transfer the dough to the surface and knead the dough for 3 minutes.
  • 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.
  • Bend each strand in half, then twist to form a braid.
  • Place on prepared baking trays, about an inch apart, and brush with whisked egg yolk.
  • Bake for 8 to 10 minutes, or until lightly golden, but not brown.
  • Cool slightly on baking tray, then move to cooling rack to cool completely.
  • Serve with coffee or tea.

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.
 

Nutrition

Calories: 34 kcal | Carbohydrates: 5 g | Protein: 1 g | Fat: 1 g | Saturated Fat: 0 g | Cholesterol: 34 mg | Sodium: 11 mg | Potassium: 24 mg | Sugar: 5 g | Vitamin A: 55 IU | Calcium: 13 mg | Iron: 0.1 mg | Net Carbs: 5 g

Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.

Course: Dessert
Cuisine: Macedonian
Keyword: best butter cookie recipe, braided butter cookies, butter cookies recipe, cookies for coffee, cookies for tea, easter cookie recipe, easy butter cookie recipe, homemade cookie recipe