Butter cookies

A recipe for classic, delicious butter cookies that are great for cutting out. They are usually among the first to disappear from the table. They can be covered with chocolate, sprinkled with crushed hazelnuts, coconut. If you bake them a little thinner, you can spread jam in between, and so on. Just let your imagination run wild. Because butter cookies are great for cutting out, they are especially popular for creating with the youngest.

Ingredients:

• 125g butter
• 140g powdered sugar
• 1 egg
• 1 teaspoon vanilla
• 300g flour
• 1 small level teaspoon of baking soda
• pinch of salt + flour for rolling

Procedure:

Cream the butter and sugar until fluffy, add the egg and vanilla and beat for a while until fluffy. Then add the flour, baking soda and a pinch of salt, and knead.

Place the dough in a freezer bag and let it rest in the refrigerator for at least half an hour. It is best to flatten the dough into a rectangle - this will make rolling easier. Then lightly flour the work surface - roll out the dough to the desired thickness and cut out any shapes with cookie cutters. They will hold their shape well during baking. Place them on baking paper and bake for 10 minutes at 180 degrees. You can decorate the cookies with icing, cover them with chocolate, or let your imagination run wild.

For easier rolling and #mastermove to prevent the last round of cookies from becoming too floury is to flatten the dough in the largest grocery bag and then roll it out in it, cut and open the side, and roll it out further if necessary. If you don't have a large enough bag, you can also roll it out on a floured surface, placing the bag on top so you don't flour the top side.

When you double the dough, you don't add double the baking soda. When that real "cookie week" comes, you can prepare the dough the day before and just bake and cut it the next day.

What is your favorite butter cookie recipe?