Sugarfoot Farms

Conway, SC

Since 2009

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Bennecake Butter Cookies

5 ounces unsalted European-style butter, softened
4 ounces (½ cup packed) light brown sugar
5 ounces (about 1 heaping cup) fine pastry flour, or an equal amount by weight of  unbleached, all-purpose flour
2.5 ounces bennecake flour
¼ teaspoon baking powder
½ teaspoon fine sea salt
1 large egg
1 teaspoon vanilla extract
1 scant tablespoon milk

1. Beat the butter in the bowl of a stand mixer with a paddle attachment until light and fluffy, about 2 minutes. Scrape down the bowl. With the mixer running on medium-low speed, add the sugar, then increase the speed to medium-high and beat until the mixture is light and aerated, about 3 minutes, scraping down the bowl once or twice. Meanwhile, turn the flour, bennecake flour, baking powder, and salt into a medium mixing bowl and whisk to combine. Crack the egg into a glass measuring cup. Add the vanilla and milk, and beat lightly with a fork until combined.

2. With the mixer running on low speed, add the beaten egg mixture 2 tablespoons at a time, beating between additions, and scraping down the bowl once or twice. With the mixer continuing to run on low speed, stir in the dry ingredients and mix until they are incorporated completely. Detach the bowl from the mixer and scrape it down. The dough will be quite soft. Cover the bowl with plastic wrap and put it in the refrigerator for 10 minutes.

3. Adjust an oven rack to the middle position and heat the oven to 350 degrees. Line 2 sheet pans with parchment paper.

4. Using a digital scale weigh out 22 .8-ounce bits of dough one at a time, roll each bit lightly between your palms into a ball, and arrange them on 2 sheet pans. (If you do not have a scale, pull off and roll bits of dough to form 22 evenly sized balls slightly smaller than a golf ball.) Flatten them slightly with moistened palms and press decorative prints onto the surface with a fork and wooden skewer or toothpick. Bake 1 sheet of cookies at a time, until light brown on the tops and deep golden on the bottoms, about 15 minutes, rotating the pan from front to back halfway through. Slide the parchment sheet onto a cooling rack and cool 15 minutes. Bake the remaining tray.

Makes 22 3 ½-inch cookies

This entry is related to the following products. Click on any of them for more information.
Butter, Dairy, Butter, Unsalted Butter,