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Electric butter churn — artisan butter from cream in minutes
Hand-crank butter churn — homemade cultured butter from cream
Water-sealed French crock keeps butter soft without refrigeration
Air-insulated sheet — no burnt bottoms on delicate cookies
Carved wooden mold — stamp decorative pattern on homemade butter
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Electric butter churn — artisan butter from cream in minutes
Hand-crank butter churn — homemade cultured butter from cream
Water-sealed French crock keeps butter soft without refrigeration
Air-insulated sheet — no burnt bottoms on delicate cookies
Carved wooden mold — stamp decorative pattern on homemade butter
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Preheat oven to 350°. Line 3 baking sheets with parchment paper. Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and next 5 ingredients (through eggs) in a large bowl. Beat with a mixer at medium speed until smooth. Stir in candy. Shape dough into 54 (3/4-inch) balls. Place balls 2 inches apart on prepared pans, flattening slightly with fingers. Bake at 350° for 12 minutes or until edges are browned. Cool cookies on pans 2 minutes. Transfer cookies to wire racks; cool completely.