One of our favorite ways to connect with neighbors, friends, and community members in the doldrums of winter is to share our butter. Especially in the form of baking. A box of freshly baked cookies shared with others reminds us of the importance of connection and caring for one another. 

And while you may think butter cookies are squarely a holiday cookie, we beg to disagree. Their light crumb and versatility make them perfect for all times of year. Especially if you mix up the sparkle dusting and butter used for the cookie dough.

Ploughgate Butter Cookies (inspired by The Kitchn)

Ingredients:

-One 8 ounce package of Ploughgate Unsalted Cultured Butter (you can also experiment with our savory and sweet limited flavors)

-1/2 cup granulated sugar

-2 large eggs (one for the cookie batter, one for the glaze)

-1 teaspoon vanilla extract or maple syrup

-2 cups all-purpose flour (we used King Arthur Flour), plus more for rolling

-1/4 teaspoon kosher salt

-1 teaspoon room temp water

-1/4 cup of whatever coating you'd like to use: sanding, sparkling, or coarse sugar, flower sprinkles, spices for savory, etc.

Recipe Instructions:

1. Cut the cultured butter into smallish cubes then place the butter and 1/2 cup granulated sugar in a stand mixer fitted with the paddle attachment. Beat on medium speed until fluffy and light in color.

2. Add 1 egg and the vanilla to the creamed butter. Make sure to stop the mixer from time to time and scrap the sides of the bowl. 

3. Slowly add 2 cups all-purpose flour and 1/4 teaspoon kosher salt with the mixer on low speed. Make sure the dough is evenly mixed. 

4. Scrape the dough out of the bowl place on lightly flour parchment paper. Play another sheet of parchment paper and roll into a rough 9x12-inch rectangle about 1/4-inch thick.

5. Place the dough, flattened between parchment, on the baking sheet and refrigerate for at least 2 hours. 

6. While the dough is chilling, whisk the remaining 1 large egg with 1 teaspoon water together in a small bowl. Heat the oven to 350.

7. Take the cookie sheet out of the refrigerator and remove the top sheet of parchment. Cut the dough into 1.5x2-inch rectangles. Arrange the cookies 1-inch apart on 2 ungreased, unlined aluminum baking sheets (not nonstick).

8. Brush the top of the cookies with the egg wash and sprinkle with 1/4 cup sanding or coarse sugar or the topping of your choice. If you're icing or using a flower sprinkle, wait until the cookies have been baked and cooled. 

9. Bake the cookies until lightly golden-brown, typically 10-14 minutes. You may  want to rotate the baking sheets for even cooking. 

10. When the cookies are done baking, let them cool for 5 minutes and then place on a cooling rack. 

11. Wrap in parchment and package portions in small containers or tins to deliver to your community. Or store in your favorite cookie jar at home. Repeat the above instructions multiple times or double the ingredients to make bigger batches of cookies.