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Issue 541: Butter Crinkle Cookies

Rivky Kleiman

Buttery with a chewy center, this is not your ordinary crinkle cookie

Wednesday, May 10, 2017

 Mishpacha-Recipe

Food and prop styling by Janine Kalesis
Photography by Hudi Greenberger

This is not your ordinary crinkle cookie. This dairy version has a crunchy outer layer with a chewy center….mmmm. Be forewarned, it’s really hard to stop at one.

INGREDIENTS

YIELDS 4 DOZEN COOKIES

  • ½ cup (1 stick) butter, chilled
  • ½ cup sour cream
  • 1½ cups sugar
  • 1 egg
  • 2 tsp vanilla bean paste or vanilla extract
  • 2 cups flour
  • ½ cup milk powder (I used Baker’s Choice)
  • 3 tsp baking powder
  • ¼ tsp salt
  • ½ cup confectioners’ sugar

 


PREPARATION

In a large bowl, beat butter, sour cream, and sugar until blended. Beat in egg and vanilla. Slowly add in flour, milk powder, baking powder, and salt. Beat into creamed mixture. Refrigerate dough for 1 hour.

Preheat oven to 350°F (180°C).

Place confectioners’ sugar in a bowl. Line 2 baking sheets with parchment paper.

Shape 1 Tbsp of dough into a ball by hand, or use a small scoop. Roll the ball in confectioners’ sugar, coating it completely. Lay on the baking sheet and repeat with remaining dough, arranging 4 across on each baking sheet.

Bake 12–14 minutes. Cool completely before serving.

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MM217
 
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