Old-fashioned butter cookies
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | cups | Pillsbury's Best All Purpose Flour*, sifted |
| 1 | teaspoon | Double-acting baking powder |
| ½ | teaspoon | Salt |
| 1 | cup | Butter |
| ¾ | cup | Sugar |
| 1 | Egg; unbeaten | |
| 2 | tablespoons | Cream or milk |
| 1½ | teaspoon | French's Vanilla |
| French's Colored Sugars or Cake | ||
| Decorations or plain sugar | ||
Directions
BAKE at 400 degrees for 5 to 8 minutes. MAKES about 7 to 8 dozen. Sift together flour, baking powder and salt. Cream butter. Gradually add sugar, creaming well. Stir in egg, cream or milk and vanilla; mix well. Blend in the dry ingredients gradually. If desired, chill dough 1 hour for easier handling. Roll out dough on floured surface, one-third at a time, to ⅛-inch thickness. Cut into desired shapes with cookie cutters or pastry wheel. Place on ungreased baking sheets. Sprinkle with colored sugars or cake decorations or plain sugar. Bake in moderately hot oven (400 degrees) 5 to 8 minutes until delicate golden brown. *For use with Pillsbury's Best Self-Rising Flour, omit baking powder and salt.
For Christmas Trees, bells or other Christmas shapes add a few drops of French's Red or Green Food Coloring. For Christmas Silhouettes, add a few drops of French's Red or Green Food Coloring to half the dough. Leave remaining dough plain. Roll out white dough on floured surface to ⅛-inch thickness. Cut into rounds with 3 or 4-inch cutter. Cut out centers of cookie with a smaller Christmas-shaped cutter. Repeat with colored dough.
Transfer white centers to colored rounds and colored centers to white rounds.
NOTES : "Developed by Ann Pillsbury" Recipe by: Best Loved Foods of Christmas, Pillsbury, undated booklet Posted to MC-Recipe Digest V1 #882 by NGavlak@... on Nov 3, 1997