INGREDIENTS YOU’LL NEED:
– 2 sticks.Of unsalted butter, softened.
– 200 grams.Of granulated sugar.
– 1 large beaten egg.
– 1 Tsp.Of vanilla extract.
– 250 grams.Of all-purpose flour.
– 1 Cup.Of finely chopped butternuts (pecans or walnuts can be substituted).
– 1/2 Tsp.Of salt.
– Confectioners’ sugar (for dusting, optional).
Set the oven to 350 degrees Fahrenheit (175 degrees Celsius) and line a baking sheet with parchment paper or grease it gently.
In a large mixing basin, blend together the softened butter and granulated sugar until the mixture becomes light and frothy. This may be accomplished with a manual mixer or wooden spatula.
Incorporate the egg and vanilla extract until thoroughly combined. This will enhance the flavor and texture of your butternut pastries.
Add the all-purpose flour and salt gradually to the liquid ingredients. Mix until the dough forms a cohesive mass. Take caution not to overmix; simply combine until no flour traces remain.
Fold the finely diced butternuts (or other desired seeds) into the cookie mixture with care. The butternuts will give your cookies a delectable texture and earthy flavor.
Create 1-inch-diameter spheres from tiny portions of the dough. Leave space between each cookie to allow for expansion during baking.
Create a crisscross pattern on top of each cookie by delicately flattening each dough ball with a fork. This not only adds a decorative flourish but also assists in baking the cookies evenly.
Bake the butternut biscuits for 10 to 12 minutes in a preheated oven, or until the edges begin to turn golden brown. The biscuits will continue to harden as they chill, so avoid overbaking them.
Allow the cookies to settle for a few minutes on the baking sheet before transferring them to a cooling stand. They can be dusted with confectioner’s sugar for added flavor if desired.