Butter Cookies with Variations

Name: Butter Cookies with Variations
Yield: makes 4 to 5 dozen cookies
Ingredients: 1/2 pound (2 sticks) unsalted butter, softened; 1/2 cup powdered sugar; 1 egg yolk; 1 teaspoon vanilla extract; 1/4 teaspoon salt; 3 1/2 cups all-purpose flour

By Beatrice Ojakangas

December 9, 2011

Image may contain Cutlery Fork and Plant

Photo by Chelsea Kyle

Basic butter cookies are a holiday staple for good reason. This adaptable version goes beyond the basic with variations for candy-cane-shaped peppermint cookies, jam-stuffed bars, and nutty maple-flavored rounds. In a convection oven, I can bake three pans at a time. For the best flavor, wrap and refrigerate the dough for at least 24 hours. During this time the butter and additional flavors (see variations) develop.

Recipe notes

Caramelized Onion Pasta

Turn humble onions into this thrifty yet luxe pasta dinner.

Our Favorite French Onion Soup

Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.

Béchamel Sauce

This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.

Golden Mushroom Soup With Orzo & a Pat of Butter

This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.

Crème Anglaise

The silky French vanilla sauce that goes with everything.

Classic French Bouillabaisse With Rouille

This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.

Mascarpone Cheesecake

An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.

Butternut Squash–Kale Salad With Roasted Garlic Vinaigrette

Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.