Yield: 4 servings
Measure | Ingredient |
---|---|
1 cup | (2 sticks) unsalted butter, |
\N \N | Room temperature |
½ cup | Sugar |
½ teaspoon | Salt |
1 large | Egg yolk |
2¼ cup | All-purpose flour |
In a large bowl of an electric mixer, cream the butter with the sugar, salt and egg yolk until smooth. Blend in the flour until the mixture blends into a smooth dough. Wrap the dough in a plastic bag and refrigerate ½ hour or up to two days.
Preheat the oven to 350 degrees. Roll out the dough on a lightly-floured surface to ⅛-inch thickness. Cut into desired shapes using cookie cutters. Place on lightly-greased cookie sheets.
Sprinkle with decorating sugar. Bake for 12 to 15 minutes.
Yield: 3½ dozen
Candy Cane Butter Cookies: add 1 teaspoon almond extract, 1 teaspoon anise and 10-12 drops red food coloring Hungarian Holiday Butter Nut Cookies: add 1 teaspoon vanilla, 1 cup ground pecans
Maple Butter Cookies: add 1 teaspoon maple flavoring, substitute ¼ cup brown sugar for ¼ cup of the white sugar BAKERS' DOZEN BEATRICE OJAKANGAS SHOW #BD1A56