Imperial Butter Cookies Recipe by Jeremy & Kristy
Imperial Butter Cookies Cooking Instructions 25 min. 1 Preheat the oven to 300°. Line a baking sheet with parchment paper or a silpat and set aside. 2 Add the flour, sugar, baking soda and salt to a large bowl and whisk together 3 Cut the butter into 1 tablespoon pieces and add to the flour mixture. Add the vinegar (it will start to fizz). 4 Use a hand mixer to blend the butter and vinegar evenly into the dry ingredients until a crumbly dough forms. Use a 1 teaspoon measure to drop rounds of dough onto the prepared baking sheet at least 3 inches apart (I use a mini cookie scoop for uniform cookies)– the cookies will spread out in the oven. 5 Bake the cookies for 12-15 minutes or until the edges are just slightly golden. 6 Let the cookies cool for 2-3 minutes on the sheet pan before transferring to a wire rack to cool completely. Store in an airtight container, in a single layer, separating each layer with a piece of parchment paper. 1 Preheat the oven to 300°. Line a baking sheet with parchment paper or a silpat and set aside. 1 Preheat the oven to 300°. Line a baking sheet with parchment paper or a silpat and set aside. 2 Add the flour, sugar, baking soda and salt to a large bowl and whisk together 2 Add the flour, sugar, baking soda and salt to a large bowl and whisk together 3 Cut the butter into 1 tablespoon pieces and add to the flour mixture. Add the vinegar (it will start to fizz). 3 Cut the butter into 1 tablespoon pieces and add to the flour mixture. Add the vinegar (it will start to fizz). 4 Use a hand mixer to blend the butter and vinegar evenly into the dry ingredients until a crumbly dough forms. Use a 1 teaspoon measure to drop rounds of dough onto the prepared baking sheet at least 3 inches apart (I use a mini cookie scoop for uniform cookies)– the cookies will spread out in the oven. 4 Use a hand mixer to blend the butter and vinegar evenly into the dry ingredients until a crumbly dough forms. Use a 1 teaspoon measure to drop rounds of dough onto the prepared baking sheet at least 3 inches apart (I use a mini cookie scoop for uniform cookies)– the cookies will spread out in the oven. 5 Bake the cookies for 12-15 minutes or until the edges are just slightly golden. 5 Bake the cookies for 12-15 minutes or until the edges are just slightly golden. 6 Let the cookies cool for 2-3 minutes on the sheet pan before transferring to a wire rack to cool completely. Store in an airtight container, in a single layer, separating each layer with a piece of parchment paper. 6 Let the cookies cool for 2-3 minutes on the sheet pan before transferring to a wire rack to cool completely. Store in an airtight container, in a single layer, separating each layer with a piece of parchment paper. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Shrimp Scampi Buttery Lemon Pasta with Almonds and Arugula Instant Pot Mac and Cheese Ceviche de camarones Easy Vegan Mini Crockpot Pasta Shrimp Scampi Buttery Lemon Pasta with Almonds and Arugula Instant Pot Mac and Cheese Ceviche de camarones Easy Vegan Mini Crockpot Pasta Coconut flake candle 🐑 Lamb chops - balsamic sauce Mongolian chicken with noodles 🍜 Shrimp Scampi Korean Tteokguk for lunar new year 🐰🇰🇷✨ Bierock casserole Brown Butter Chocolate Chip Cookies Honey Banana Muffins Paprika Chicken Bread Upma Coconut flake candle 🐑 Lamb chops - balsamic sauce Mongolian chicken with noodles 🍜 Shrimp Scampi Korean Tteokguk for lunar new year 🐰🇰🇷✨ Bierock casserole Brown Butter Chocolate Chip Cookies Honey Banana Muffins Paprika Chicken Bread Upma