Butter Cookies
Submitted by Heather
Ingredients
Yeilds = 6+1/2 Dozen
1 Cup Butter or Margarine, softened
(It is best to leave the butter out overnight
the day before you make these.)
¾ Cup Sugar
1 Egg
½ Tsp. Vanilla Extract
2+1/2 Cups All-Purpose Flour
1 Tsp. Baking Powder
¼ Tsp. Salt
FROSTING: ingredients
½ Cup Butter or Margarine, softened
4 Cups Confectioners’ Sugar
1 Tsp. Vanilla Extract
3 to 4 Tblsp. Milk
Red Food Coloring, Optional
Directions
In a mixing bowl, cream butter and sugar. Add
egg and vanilla; mix well.
Combine flour, baking powder and salt; add to creamed
mixture and mix well.
Place the dough in a cookie press, shape is your choice.
Form cookies on UNGREASED baking sheets.
Bake at 375° for 6-8 minutes or until set but
NOT BROWN.
Cool on wire racks.
IF FROSTING IS DESIRED:
Beat Butter, sugar and vanilla until smooth.
Blend in enough milk until desired spreading consistency
is reached.
Add food coloring to a portion or all of the frosting
if desired. Frost cookies.
BE PATIENT WITH YOURSELF. THE BATTER TAKES A
WHILE TO MIX WHEN YOU COMBINE THE FLOUR TO THE BUTTER AND SUGAR.
WHEN YOU CAN NOT SEEM TO MIX WITH A SPOON OR A FORK ANYMORE, DIVE IN WITH
YOUR HANDS, IT WILL BE EASIER. I form small hamburger size patties
in my hands and press the cookie dough onto a cutting board then press
the cookie cutter into the dough. At this point you have to be careful
in transferring the cookie onto the baking sheet. I do it this way so that
the extra batter does not mess up the baking sheet.
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