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August 31, 2011
Classic Butter Cookies
Keepsake Cookies
Prep time:
18 minutes, plus chillingbaking time:
10 minutes“Grandma's butter cookies were meltingly buttery, delectable and so pretty.”
Ingredients
Serves 48
- 1 cup (2 sticks) butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 tablespoon plus 1/2 cup milk, divided
- 1 teaspoon vanilla extract
- 2 3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 (16-ounce) package confectioners' sugar
- Food coloring and tinted sugar, optional
Directions
1
Preheat the oven to 350°F.
2
Beat butter in a large bowl with an electric mixer set at high speed until smooth. Gradually add sugar, beating until light and fluffy. Beat in egg, 1 tablespoon milk and vanilla extract until smooth and creamy.
3
Combine the flour, baking powder and salt in a small bowl and mix well. Add to the creamed mixture and mix well.
4
Chill, covered, until the dough is easy to handle, about 1 hour. Roll the cookie dough 1⁄4 inch thick on a lightly floured surface. Cut with a floured cookie cutter. Arrange on baking sheets.
5
Bake until lightly browned, about 10 minutes. Remove to wire racks to cool.
6
Mix remaining milk and confectioners’ sugar in a medium bowl. Stir in 1 or 2 drops of food coloring, if desired. Spread over cooled cookies. Sprinkle with a small amount of tinted sugar, if desired.
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grandma's secret
grandma's secret
Although she never wrote it down, Grandma had a secret for making this cookie dough even richer. She said she had learned it from her mother. Instead of using 1 egg, she used 2 egg yolks. After she made these cookies, she always served omelets to use the extra egg whites.
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