Speed Baking - Versatile Vanilla Cookies

Who doesn't like a cookie with a well earned cuppa? I bake most days and this is one of my go to recipes for cookies which are tasty, easily adaptable, and quick to make.  It's also a fab recipe for when children announce there is a bake sale the next day.

Versatile Vanilla Cookies

Makes about 30 cookies

225g butter, softened but not melted
140g sugar
1 free range egg yolk, lightly beaten
1 tsp vanilla bean paste
280g plain flour

Put the butter and sugar into a large bowl and beat until light and fluffy.  Beat in the egg and vanilla before stirring through the flour until completely combined. 

Chocolate Chip Cookies:

Mix through 150g chocolate chips.  Roll tablespoonfuls of the dough into balls, flatten slightly then place onto baking sheets lined with non stick baking paper - leaving room for the cookies to spread.  Preheat your oven to 190C/170C Fan/375F/Gas Mark 5 and bake for 12 - 15 minutes or until golden brown.  Leave to cool on the baking sheets for 5 - 10 minutes before transferring to a cooling rack to cool completely.

To make round or thumbprint cookies:

Roll tablespoonfuls of the dough into balls, flatten slightly then make a dent with a spoon.  Place on to trays lined with baking parchment, leaving room for the cookies to spread. Put a small dollop of jam, lemon curd, or chocolate spread into the indents.  

Thanks so much to my perfectly manicured friend who was a hand model in exchange for cookies.

Preheat your oven to 190C/170C Fan/375F/Gas Mark 5 and bake for 12 - 15 minutes or until golden brown.  Leave to cool on the baking sheets for 5 - 10 minutes before transferring to a cooling rack to cool completely.

Rolled and cut out cookies:

If you want to make shaped cookies you will need to chill it first to make it easier to work with.  Divide the mixture in half, shape into flat discs, cover with cling film and chill in the fridge for 30 - 60 minutes. 

Roll out the dough between two sheets of non stick baking paper until it's about 3mm or 1/8 inch thick. cut out your shapes then carefully transfer them to lined baking sheets - leaving room for the cookies to spread.  

Preheat your oven to 190C/170C Fan/375F/Gas Mark 5 and bake for 12 - 15 minutes or until golden brown.  Leave to cool on the baking sheets for 5 - 10 minutes before transferring to a cooling rack to cool completely.