|1 cup||(2 sticks) unsalted butter,|
|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
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