Tuesday, May 10, 2016

Kentucky Derby Time

We did some easy, fast cooking for the party - all repeat food.  However, I had grand plans to make these Butter Cake Cookies. Nobody ever eats cake, but who can resist a cookie?  Turns out, I ran out of time, but I made them the next day.  They are absolutely delicious!

Kentucky Butter Cake Cookies Serves: 24 cookies


•1 cup butter, room temperature
•1 cup granulated sugar
•2 eggs
•1 teaspoon vanilla
•2 teaspoons baking powder
•½ tsp salt
•3 cups all purpose flour

•¼ cup butter
•½ cup granulated sugar
•1 tablespoon water
•1 teaspoon vanilla
•optional ~ powdered sugar to dust

1.Preheat oven to 350°F/175°C
2.Line a baking sheet with parchment or a silicone mat. Set aside.
3.In the bowl of the stand mixer beat butter and sugar together for 1 minute until mixed. Add in eggs and vanilla and mix until incorporated, scraping sides as necessary.
4.Add in baking powder and salt, continuing to mix and finally the flour. Mix until dough just comes together.
5.Using a medium (2 tablespoon) cookie scoop drop the dough onto the lined baking sheet. Alternately you can roll the dough into balls if you want a thicker cookie. 6.Bake for 9-11 minutes until the edges are slightly golden. Don't over-bake.

1.While the cookies are baking combine all ingredients into a small saucepan over medium-low heat. Stir continuously until the butter is melted and the sugar is dissolved. Do not bring to a boil.
2.Allow the glaze to cool slightly (about 5 minutes) to thicken.
3.When the cookies are done spoon one teaspoon of the glaze onto each cookie while they're warm. If the glaze gets too thick just heat it up a bit more.
4.Dust with powdered sugar after the glaze has set if desired.

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