These simple cookies are rich and only slightly sweet. They are delightful on their own, straight from the oven, but a schmear of buttercream, ganache, or Nutella takes them to the next level.
Makes about 36 cookies or 18 sandwich cookies
- ½ cup plus 2 tablespoons (124 grams) granulated sugar
- ½ cup (113 grams) unsalted butter
- ⅓ cup water
- 3 cups (375 grams) all-purpose flour
- ½ teaspoon (2.5 grams) baking powder
- Strawberry Buttercream (recipe follows)
- In a small saucepan, bring sugar, butter, and ⅓ cup water to a boil over medium heat. Reduce heat to low, and cook just until butter is melted. Remove from heat, and let cool for 20 minutes, stirring occasionally.
- In a medium bowl, stir together flour and baking powder. Add butter mixture, and stir with a spoon until combined. Knead by hand until smooth. Shape dough into a disk, and wrap in plastic wrap. Refrigerate for at least 3 hours.
- Preheat oven to 350°F. Line a baking sheet with parchment paper.
- On a lightly floured surface, roll dough to ¼-inch thickness. Using a 3x2-inch rectangle cutter, cut dough, rerolling scraps as necessary. Place cookies about ½ inch apart on prepared pan. Using a docker or fork, prick cookies.
- Bake until light golden brown, 10 to 12 minutes, rotating pan halfway through baking. Let cool on pan for 10 minutes. Eat plain, or make sandwich cookies with Strawberry Buttercream.
Makes about 2 cups
- ¾ cup (170 grams) unsalted butter, softened
- 3 cups (360 grams) confectioners’ sugar
- ¼ teaspoon (0.75 gram) kosher salt
- ¼ cup minced fresh strawberries
- In a medium bowl, beat butter with a mixer at medium speed until creamy. Gradually add confectioners’ sugar and salt, beating well after each addition. Add strawberries, and beat until incorporated.