Embossed Butter Cookies (Polish Recipe)

200g unsalted butter, softened
1 egg
2 Tbs olive oil
pinch salt
400g all-purpose flour
150g icing (confectioner's) sugar

Mix all ingredients and knead the dough. If too moist, add flour to the surface. If too dry, add more butter.

Wrap dough in plastic wrap and refrigerate for 30 minutes.

Preheat oven to 200°C (392°F).

Roll out dough to 1/4-inch thickness. Then roll over the dough with the embossed rolling pin to imprint the design. 

Cut cookies into rounds or squares, place on baking sheet and refrigerate for 30 minutes before baking. (This preserves the imprint more clearly.)

Bake for 9 minutes, until light golden brown. Cool on a baker's rack.

Before embossing the dough, brush the embossed rolling pin with vegetable oil or olive oil. Clean with a soft damp brush after use and dry thoroughly. Apply a light coating of vegetable oil or olive oil and wipe off excess before storing.