Butter Crispettes

Butter cookies are a perfect pairing with tea or coffee (or even a glass of milk) on those chilly, foggy, or downright rainy days in the Andes.  This recipe results in a thin, slightly crispy cookie with a buttery flavor.

Yield:  approx. 5 dozen cookies (really depends how much you decide to pipe!)

Recipe (Brands Tested):

• 1 cup unsalted butter, softened (Nutri Mantequilla Sin Sal)
• 1 cup granulated sugar MINUS 2 tablespoons (Supermaxi brand)
• 1 large egg (Supermaxi brand - grande)
• 2 tsp. vanilla extract (La Reposteria Saborizante Sabor a Vainilla)
• 3 cups all-purpose flour (YA Harina de Trigo Fortificada Sin Polvo de Hornear)
• 1/2 tsp. table salt (Cris-Sal Sal de Mesa)
• 4 tbsp. milk (La Lechera Leche Semi-Descremada)
• Sprinkles, to taste (Grageas Condimensa)

Ingredients laid out under supervision of executive chef.

Preheat oven to 375 degrees F (190 degrees C).

Using a stand mixer (or a hand mixer), mix butter and sugar on low speed until light and fluffy.

Add the egg and vanilla extract and beat at medium-low speed until smooth.

Taking care not to overmix, slowly add the flour and salt until incorporated.

Working one tablespoon at a time, add the milk, using the minimum amount necessary to achieve piping consistency.  (I like to leave mixture pretty thick so that the piped cookies don't spread as much.)

Select a piping tip.  This one is a knock-off, but I think it's close in size to a Wilton 1M.

Next, here's my method for filling a piping bag with less mess and fuss:  place the piping bag in a tall glass and unfold the top over the rim of the glass.  Use a tablespoon to scoop the batter into the bag.

Now, pipe small circles onto a prepared baking sheet (I used a metal baking sheet with a silicone liner.)  Add sprinkles, if desired.

Chill baking sheet in the fridge for at least 20 minutes.  This prevents the cookies from spreading immediately into flat travesties in the oven.

Bake in the preheated oven for 13 minutes or until the cookie edges start to turn golden brown.

Remove from oven and cool until you can gently transfer cookies to a wire rack to complete the cooling process.

Next step, enjoy!

I have found that these taste their absolute best on the day of baking (crispiest, most delicate). They can be stored in an airtight container for consumption up to a week later, but they do tend to lose their freshness and crispiness after the first 1-2 days.