- 200g Softened Butter
- 140g Caster Sugar
- 1 egg yolk
- 2 tsp Vanilla Extract
- 300g Plain Flour
(you could obviously make these more festive by adding in cinnamon, almond extract or whatever else you fancy, I just kept it simple and made them seasonally appropriate with the moulds I used).
- Mix the butter and sugar in a large bowl with a wooden spoon (or, if you're me and have a fancy KitchenAid mixer, use that on a low setting).
- Then add the egg yolk and vanilla extract and briefly beat to combine.
- Sift over 300g Plain Flour and stir until mixture is well combined- you may need to get your hands in there to bring the dough together.
- Some recipes for butter cookies suggest wrapping the dough in cling film and letting it cool in the fridge for 20mins..I didn't do that but each to their own. Mostly I was just impatient to eat some Christmas shaped cookies while decorating our tree.
- Roll out the dough and cut out into your preferred shapes- I used dough cutters in a tree and angel mould but a star shape would be lovely too.
- Pop onto a non stick baking tray or grease a regular tray, into the oven at 180C/fan 160C/gas mark 4 for 15 mins or until golden brown, remove from the tray and place on a wire rack to cool.
- Decorate as you wish. I made these for a girly Christmas get together so I decorated each cookie with each lovely lady's name, as you can see below. I used the Dr Oetker icing pen decorating kit, which is really handy. Be warned though- the icing pens will only work if they've been well heated up- I had to put mine in a bowl of just boiled hot water before I could use them, otherwise they won't flow properly and will result in you shaking your fist at the sky and cursing Dr Oetker, whoever he or she may be.