The weather is starting to get chilly which means Chanukah is around the corner! Besides the festive feel of the days, my favorite part of the holiday, as with most, is the special foods we make this time of the year. I love consecutive days of yummy rich dairy meals of latkes with sour cream, doughnuts with cream filling, and for my family yummy butter cookies made with Breakstone’s Butter.
Cookies made with Breakstone’s Butter have a smoother texture than those made with margarine and they simply taste better. As chefs everywhere agree, butter is the ideal ingredient. Made from just cream and salt, Breakstone’s Butter has no trans fats.
Just some tips to keep in mind…..Unsalted butter is best for baking and salted butter is better for cooking and sauteing. When a recipe calls for room temperature butter, be patient and let the butter rest on the counter until ready. Trust me, I am not that patient, but using the Breakstone’s butter at the right temperature improves both the taste and quality of your cookie dough. The whipped kind of butter, my Grandmother’s favorite, is perfect for spreading on toast or even matza.
Sugar cookies have always been a favorite of mine. They are fun because you can cut them into so many different shapes. They are great to make for all different occasions. There are also so many ways you can top them. I know making your own Buttercream may sound very intimidating but it is actually very easy and delicious. Making both the dough and the buttercream icing with Breakstone’s butter makes your cookies taste divine.
*This post was sponsored by Breakstone’s Butter. All words and opinions are my own. Thanks for supporting my sponsors!*