The Lunar New Year is approaching and I’m sure everyone is going to be busy baking their favorite cookies for entertaining guests.
These cookies are adapted from the recipe pamphlet inserted when I bought Lurpak butter some time back. They sold the butter in 3 x 250 grams, binded together with a plastic container for storing the butter. Thoughtful and ingenious way of selling! I admit I was attracted to the container and quickly snapped up 2 packages.
That was a while back and since they were approaching expiry, I decided to make the butter cookies based on the helpful easy recipe from the Lurpak pamphlet. I got creative and added in some stuff.
Vanilla Orange Butter Cookies (adapted from Lurpak)
- 500 grams Lurpak salted butter, cool but softened
- 300 grams icing sugar
- 2 eggs, room temperature
- 700 grams all-purpose flour
- Seeds from 1 vanilla bean
- 1 tbsp orange extract (I used Nielsen-Massey Orange Extract)
- Cut the butter into small pieces.
- Cream butter with the icing sugar, either by hand or using a mixer, until light and fluffy.
- Add in the eggs, one at a time, mixing well after each addition.
- Add in seeds from vanilla bean and orange extract. Mix well.
- Add in flour in 3 additions, mixing well after each addition. Stop once flour is incorporated. Do not overmix.
- Roll the dough into 2 x oblong sausage. Wrap in baking paper and refrigerate for 2 hours. Alternatively, you can place the dough logs into a freezer-safe ziploc bag and freeze it. It keeps for 2 months.
- Cut the dough into desired thickness. I cut them into about 1 cm width. Take note the thicker the cookies, the longer the baking time required and vice versa.
- Bake for 10-15 minutes at 200 degrees C or until golden.
- Cool completely on a rack and store in sealed cookie tin or jar.
I baked mine at a lower temperature than indicated above and it came out slightly harder than I wanted. However, they still tasted good. 🙂