I was browsing through Google images to get some ideas for my daily turndown service treats. I found a cookie recipe that was fairly easy and quick to make. It was featured in Chicago Tribune and called Grandmother Sophie's Butter Cookies.
Placing a chocolate chip or pecan in the middle of the dough before baking is optional. I like the idea of putting chocolate chip in the middle. It adds a style to the plain cookie. Note that the cookie is so fragile that it breaks easily. I had to work slowly and be very careful putting each cookie into a muffin liner. (It's for individual serving)
Grandma Sophie's Butter Cookies:
Yields 42 cookies
226 g unsalted butter, softened
1/4 tsp salt
2/3 cup sugar
2 egg yolks
1 tsp vanilla extract
1/4 tsp almond extract
2 cups flour
chocolate chips, to garnish
In a bowl of an electric mixer, beat butter and salt until creamy. Then add sugar. Beat until smooth. Scrape down the sides of bowl as needed.
Add egg yolks and extracts. Mix until blended. Turn the mixture to low. Add flour and mix until combined.
Divide dough in half. Place dough in a baking paper. Form into logs. Roll back and forth to make it smooth. Refrigerate until dough is firm.
Cut logs into 1/3 inch thick slices. Place in a cookie sheet lined with baking paper.
Press cookie chip, flat side up, in the middle of each slice.
Bake in a preheated 170 degree C oven for 15-20 minutes or until lightly browned.
Cool cookies in cookie sheet for 10 minutes before transferring into a wire rack. Cool completely.