Recipe: Indulgent Butter Cookies
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Indulgent Butter Cookies
Makes about 48 cookies
These bountiful drop cookies -- soft, chewy and buttery -- can be made with all the extras. The dough can be made and refrigerated overnight before baking; increase the baking time by a minute or two for chilled dough.
The dough can be frozen, well wrapped, for up to 3 weeks. Adapted from cookbook author Lisa Yockelson.
3 cups flour
1/4 teaspoon baking powder
3/4 teaspoon salt
1/2 pound plus 5 tablespoons (21 tablespoons) unsalted butter, softened
1 1/3 cups packed dark brown sugar
1 cup sugar
2 large eggs
Seeds scraped from 1 moist vanilla bean
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