The Pioneer Woman Tasty Kitchen
Avatar Image

Braided Butter Cookies

0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep:

Cook:

Level: Intermediate

System:

36

Description

Dry, but sweet, soft to the bite, and buttery—these cookies go very well with a dip into coffee or tea.

Ingredients

  • 3 cups All-purpose Flour (you May Need To Use Up To 1 Cup More)
  • 1 teaspoon Baking Powder
  • 2 sticks Butter, Softened
  • 1 cup Superfine Sugar
  • 6 whole Eggs, At Room Temperature, Divided
  • 1 teaspoon Pure Vanilla Extract
  • ½ cups Warm Milk (about 100 Degrees Fahrenheit)
  • 2 whole Egg Yolks, Whisked

Preparation

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.

No Comments

You must be logged in to post a comment.

No Reviews

You must be logged in to post a review.

Related Recipes

0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 10 Level: Easy


White Chocolate Macadamia Nut Monsters
Avatar Image by san pasqual's kitchen in Desserts
Big and beautiful and full of white chocolate goodness and crisp...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 14 Level: Easy


0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 24 Level: Easy


Caramel White Chocolate Macadamia Nut Cookies
Avatar Image by whitetictac in Desserts
You might think this is a typical cookie recipe, but check...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 24 Level: Easy


Choc-Oat-Chip Cookies
Avatar Image by san pasqual's kitchen in Desserts
Healthier chocolate chip cookies. Full of oatmeal and nuts.
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 36 Level: Easy