Dutch Butter Cookies

Preparation info
  • Makes


    • Difficulty


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By Anne Willan

Published 1989

  • About

Best quality butter should be used to flavor these cookies (Dutch boterkoekjas). As the dough stiffens quickly, cover the bowl with a damp cloth until you shape the cookies.


  • 1 cup/250 g butter
  • ½ cup/100 g


  1. Heat the oven to 350°F/175°C and grease two baking sheets. Cream the butter, add the sugar and beat until soft and light. Beat in the vanilla extract. Stir the egg yolks into the mixture one by one, alternating with the flour. The dough should be soft but not sticky; if necessary stir in more flour. Press the dough into a ball and leave it in the bowl.
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