Food + Drink

Servatii Butter Cookies

It's a sweet time of year to make a batch of Servatii Pastry Shop's simple-yet-delicious butter cookie.

This recipe originally appeared in our February 2014 issue.

Servatii's Butter Cookies

Gary Gottenbusch says Servatii Pastry Shop’s recipe for its ever-popular butter cookie is actually quite simple. The same goes for the boiled-butter icing that tops it. The cookie dough can be prepared and refrigerated as indicated in the recipe or placed directly in a piping bag with a star tip and deposited in half-dollar-size swirls at 1/2-inch intervals on a parchment-lined baking sheet. Simply follow the same baking instructions.

For the butter Cookies

8 ounces unsalted butter
3/4 cup granulated sugar
1/4 teaspoon salt
1 1/2 teaspoons pure vanilla extract
1 large egg yolk
2 cups flour

Preheat oven to 325 degrees. Line a baking sheet with parchment paper. Beat butter, sugar, salt and vanilla until creamed (smooth). Mix in egg yolk, scraping bowl at least once. Add flour and mix lightly, until just incorporated. Scrape cookie dough onto a lightly floured board. Roll it onto a sheet of plastic food wrap, and then roll it into a log about the diameter of a half-dollar coin. Refrigerate for at least two hours. Remove dough from the refrigerator. Cut cookie-dough roll into slices about 1/8-inch thick. Place slices on baking sheet about 1/2 inch apart. Bake 16 to 18 minutes or until golden brown around the edges. Makes approximately 2 dozen.

For the boiled-butter Icing

1 cup milk
6 tablespoons flour
1/2 cup vegetable shortening
1/2 cup unsalted butter
1 cup powdered sugar
1 teaspoon pure vanilla extract
In a medium saucepan, mix milk and flour and simmer on low heat until thick. Remove from heat and cool in refrigerator.

Beat shortening, butter, sugar and vanilla until creamy. Add milk-and-flour mixture and mix until smooth. Makes approximately 4 cups.