Simple Butter Cookies

Ingredients

* 250 g all-purpose flour

* 125 g unsalted butter, softened

* 80 g icing sugar

* 1 egg yolk

* 1 tsp vanilla extract

* ¼ tsp salt

* 1–2 tbsp milk, only if needed

1. Cream the butter and sugar

Beat the softened butter and icing sugar until smooth, pale and creamy.

2. Add the egg yolk

Add the egg yolk and vanilla extract. Mix until fully incorporated.

3. Add the flour

Gradually add the flour and salt. Mix until a soft dough forms.

If the dough is too dry to come together, add milk 1 teaspoon at a time.

4. Shape the cookies

Roll the dough into small balls, approximately 20–25 g each.

Arrange them on a parchment-lined baking tray, leaving space between them.

5. Create the fork design

Dip a fork lightly in flour, then gently press it across the top of each dough ball to flatten it and create the classic ridged pattern.

For a crosshatch design, press the fork in one direction, then again perpendicular to the first marks.

6. Chill

Refrigerate the shaped cookies for about 20 minutes.

7. Bake

Preheat the oven to 170°C (340°F).

Bake for 12–15 minutes, until the edges are lightly golden while the centres remain pale.

8. Cool

Leave the cookies on the tray for 5 minutes, then transfer them to a wire rack to cool completely.