The origin of butter cookies goes back to the 12th century, where the first written recipe is collected. It is of British origin, and they are very popular to accompany tea. The biscuits in origin barely had sugar and were more compact than those we know today. A cookie was a wafer flat and thin, hard, square and "doubly cooked" Its origin and evolution are evident in the names it has received throughout history. Around the 3rd century BC, the biscuit appeared in Rome as a thin biscuit: bis coctum in Latin, literally "twice cooked", as an allusion to its low humidity compared to bread or cake. To soften these cookies, the Romans used to dip them in wine.

Here I leave the recipe and preparation of this easy and delicious product.

FUENTE

Ingredients
250 g. Butter
150 g sugar
350 g. wheat flour
1 teaspoon vanilla essence
A little sugar for sprinkle

Preparation
Mix the butter with the sugar in a large bowl to obtain a light paste. Add vanilla essence. Mix the flour with the butter by sifting them. When they are well integrated, add the mixture little by little, in about three batches and work the dough with the rods of the mixer to make it even. Place it in the previously heated oven at about 180º for about 10-12 minutes.