Patterned Butter Cookies: A Mesmerizing 10-Minute Delight
Ingredients
For the Base Dough:
- 170g (¾ cup) unsalted butter, softened to room temperature
- 160g (1¼ cups) powdered/icing sugar, sifted
- 22ml (1½ tablespoons) vegetable oil
- 22ml (1½ tablespoons) water
- ½ teaspoon vanilla essence
- 5g (1⅛ teaspoons) baking powder
- 8g (1 tablespoon) cornstarch
- 320g (2½ cups) all-purpose flour, sifted
For the Chocolate Portion:
- 2 tablespoons cocoa powder, unsweetened
Detailed Instructions
1. Creating the Perfect Base Dough
- Start with your butter at room temperature (about 65°F/18°C). Cream it with the sifted powdered sugar using an electric mixer on medium speed for 3-4 minutes until light and noticeably paler in color.
- While mixing on low speed, gradually add the oil, water, and vanilla essence. The mixture may look slightly curdled – this is normal.
- In a separate bowl, whisk together the flour, baking powder, and cornstarch to ensure even distribution.
- Gradually add the dry ingredients to the butter mixture, mixing on low speed just until combined. Avoid overmixing as this can lead to tough cookies.
2. Preparing the Two-Toned Dough
- Divide the dough into two equal portions using a kitchen scale for accuracy.
- Take one portion and mix in the cocoa powder until completely uniform in color. I find using clean hands works best for this step.
- Wrap both portions separately in plastic wrap and chill for 10 minutes if the dough feels too soft.
3. Creating the Pattern
- Working with manageable amounts, roll each dough portion into ropes approximately 1cm in diameter.
- Cut each rope into 7-8 equal pieces.
- Roll each piece into a thin rope about 20cm long.
- Arrange the ropes alternating vanilla and chocolate, pressing them gently together.
- Carefully roll the assembled ropes into a uniform log, maintaining the pattern.
4. Baking to Perfection
- Preheat your oven to 170°C (340°F). Position racks in the upper and lower thirds of the oven.
- Wrap the log in plastic wrap and chill for 30 minutes until firm.
- Using a sharp knife, slice the log into ½cm thick rounds.
- Place cookies on parchment-lined baking sheets, leaving about 1 inch between each cookie.
- Bake for 14-16 minutes, rotating pans halfway through, until the edges are just barely golden.
- Let cool on the baking sheets for 5 minutes before transferring to a wire rack.
Storage and Make-Ahead Tips
These cookies keep beautifully in an airtight container at room temperature for up to one week. The unbaked dough can be frozen for up to 3 months – just wrap it well and thaw overnight in the refrigerator before slicing and baking.
Nutrition Information (per cookie, based on 24 servings)
- Calories: 145
- Total Fat: 7g
- Saturated Fat: 4g
- Cholesterol: 15mg
- Sodium: 12mg
- Total Carbohydrates: 19g
- Dietary Fiber: 0.5g
- Sugar: 8g
- Protein: 2g
Troubleshooting Tips
- If your pattern isn’t distinct, your dough might be too warm. Chill it for 10-15 minutes before trying again.
- For the sharpest pattern, use a very sharp knife and wipe it clean between cuts.
- If the edges of your cookies crack while slicing, let the dough log warm up slightly at room temperature.
- Achieve perfectly round cookies by gently rolling the log on the counter between cuts.
Master these patterned butter cookies once, and you’ll have a stunning, delicious treat that’s perfect for any occasion, from afternoon tea to holiday cookie exchanges.
