Braided Butter Cookies

Preheat oven to 350 F. Line 3 baking trays with parchment paper; set aside.

Sift flour and baking powder together in a medium sized bowl and set aside.

In the bowl of your stand mixer, beat butter and sugar on low until pale and creamy. Add 6 egg yolks (not the whites) one at a time and beat until well combined. Set aside.

In a separate bowl beat 6 egg whites on high until soft peaks form; set aside.

Add vanilla extract to the butter and sugar mixture and mix until thoroughly combined. Then alternately fold in milk, egg whites and flour mixture until a soft but still slightly sticky dough forms. Start with 3 cups of flour. Then check the consistency of the dough before adding more flour (a tablespoon at a time), and when you can pick a bit into your hands and roll it into a small ball without it sticking to your fingers, it’s ready to shape.

Lightly flour a work surface; transfer the dough to the surface and knead the dough for 3 minutes.

To shape the dough into braids or twists, take walnut-size pieces of dough and use your fingers to roll them into strands about 6 inches long. Bend each strand in half, then twist to form a braid. Place on prepared baking trays, about an inch apart, and brush with whisked egg yolk.

Bake for 8 to 10 minutes, or until lightly golden, but not brown. Then remove pans from the oven. Cool them slightly on the baking tray, then move to cooling rack to cool completely. Serve with coffee or tea.

Notes:

– Butter and eggs should be at room temperature.
– Store cookies in an airtight container at room temperature for up to 5 days.
– Store cookies in airtight container and freeze for up to 3 months.