Autumn Cookie Board

Autumn Cookie Board

In the mood for a quick fall board. This cookie board is sure to please everyone in the mood for a sweet treat. This board would actually work year round by adding or removing the seasonal decor. I picked up the mini pumpkins in the produce section of our local grocery store and they really brought the board to life. The chocolate pairs well with the perfect glass of red wine. I hope this display inspires you to try your own seasonal board and any leftovers can be placed in a Ziploc bag for snacks throughout the week. Be Well-Omniley

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Belle Omniley
Belle Omniley

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Butter Cookies

Happy Holidays. I hope this post finds you well. We are only a few sleep nights from Christmas. I find myself each year indulging in these decadent butter cookies, so I am finally sharing the recipe. I only cook these for Christmas as I have no self-control when it comes to them. One of the key ingredients is the pure lemon extract it breaks of the sweetness so pairing them with a cold glass of milk or Peppermint flavored bourbon cream is oh so delicious. 

One key thing I have learned over the years with baking these cookies is to make them thin and to bake on parchment paper to avoid major puffing and spreading. I think the is my best batch yet. I did a simple egg wash topping for a crispy finish.

I hope you have time to try them in the near future they are so delicious! As always thank you for following me on my journey. Seasons Greetings! Omniley?

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5 from 1 vote

Butter Cookies

These cookies are perfect for the holidays. Whether you like them cripsty or soft these are sure to please.
Prep Time25 mins
Cook Time9 mins
3 hrs
Total Time3 hrs 34 mins
Course: Dessert
Cuisine: American
Servings: 36 cookies
Calories: 66kcal
Author: Belle Omniley

Ingredients

  • 1 C butter unsalted, room temp
  • 1 ¼ C white sugar
  • 2 eggs
  • 1 tsp lemon extract
  • ½ tsp pure vanilla extract
  • 2 ½ C self-rising flour
  • 1 pinch of salt

Instructions

  • Cream together butter, sugar, extracts, and beaten eggs using an electric mixer. Sift together salt and 2 cups of self-rising flour.
  • Pour in flour mixture and mix until incorporated.
  • Pour the remaining ½ cup of flour onto countertop or board and gently knead dough into flour until it is no longer sticky (add more flour if needed.
  • Place kneaded dough in cling wrap or Ziploc bag and let chill in refrigerator for at least 3 hours.
  • Preheat oven to 350°.
  • Remove dough from refrigerator and allow to come to room temperature for 25 minutes.
  • Add a little flour to countertop or board and roll dough to ¼" thick with rolling pin. Avoid overhandling dough.
  • Cut out cookies to desired shape and place on cookie sheet lined with parchment paper or silpat. Cook for 8-10 minutes. During the last 2 minutes brush with egg wash mixture (optional). Watch closely to avoid browning.
    Egg wash: 1 egg and ½ tsp white sugar
  • Remove from oven and allow cookies to cool on rack. Store in air-tight container for up to 5 days.

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Belle Omniley
Belle Omniley

Find me on: Web | Instagram

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