Butter Cookies 香噴噴牛油曲奇餅 - Merry Christmas Everyone!

Merry Christmas!! What did you make for your Christmas dinner? I made butter cookies, and they turned out great! I added a little "twist" to the butter cookies recipe I got. Surprisingly, the cookies turned out to become the perfect balance between crunchy and soft. They are a little bit crunchy outside just like the other butter cookies, but inside is relatively soft (外脆內軟)~ My mom likes these cookies more than those I made before (without the twist) because before they were just crunchy.

Butter cookies are great for snack or dessert or tea time! However, keep in mind that they are very buttery, so you probably don't want to finish all by yourself because you will get fat quickly.
Also, instead of using white sugar as the recipe says, I used brown sugar. The only difference came out is that brown sugar makes the butter cookies less sweet compare to white sugar, which is better because they are healthier. ^_^

Butter Cookies (牛油曲奇餅):
Total time~3 hours
Prep time~20 mins
Inactive time~2 hrs 30 mins
Cooking time~10 mins
Serves~50 cookies
Level - easy

Ingredients:

• All purpose flour    3 1/2 cups  (*plus more if the twist makes the dough too soggy, but this didn't happen to mine's)
• salt    3/4 teaspoon
• unsalted butter (softened)    3 1/2 sticks
• brown sugar    1 1/4 cups  (*I used brown because it is less sugary, but white sugar will be fine)
• large eggs    2
• vanilla extract    1 teaspoon
• ground cinnamon    1/4 teaspoon  (you can omit this if you don't have it)
• my twist: half-half    1 tablespoon

Methods:

1. Sift the flour into a bowl, then add salt (dry ingredients)
2. In another large mixing bowl, put in the softened butter and use a mixer
   (hand/stand) to mix on medium high until fluffy and light. Refer to image above.
3. Keep beating and add sugar and eggs. Eggs should be added one at a time. Then add vanilla extract and cinnamon. Reduce the speed to low, gradually add the flour+salt (don't put all at once!) into the batter/mixture. Mix until batter looks smooth. At this point, there should be a dough.
4. *Twist: once the dough has shown, add the half-half into the large mixing bowl and mix in low speed until they combine together. Make sure the dough is not too soggy. If it appears to be too soggy, don't panic xD, just add about 1/4 teaspoon flour at a time and see how it goes.
5. Once the dough return normal (not too soggy, but not too dry), take a piece of plastic wrap and place the dough on top of it. Put the dough into the fridge (not freezer) to chill for 2 hrs and 30 mins.
6. Preheat oven to 350 degrees F
7. Roll out the dough and use a cookie cutter to cut into pieces. *If you don't have a cookie cutter, roll the dough into strip and cut out into pieces (like cutting a cucumber ^_^)
8. Place them on a baking sheet and line up each one for about 1" apart
9. Bake for 8 minutes. Take cookies out and let them cool.
10. ENJOY! Serve yourself a cup of milk or hot chocolate or coffee or even milk tea along with the wonderful butter cookies~