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Butter Cookies II

Butter Cookies II

  • Prep

    15 m
  • Cook

    10 m
  • Ready In

    1 h 40 m
Ceil Wallace

Ceil Wallace

This is a simple butter cookie that can be used in a cookie press, as a drop cookie or made into a roll and sliced. There is no mystery cookie for a cookie press...any stiff butter type can be used. Just be sure to chill it thoroughly so it keeps its shape while baking.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 36 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 103 kcal
  • 5%
  • Fat:
  • 5.3 g
  • 8%
  • Carbs:
  • 12.7g
  • 4%
  • Protein:
  • 1.2 g
  • 2%
  • Cholesterol:
  • 19 mg
  • 6%
  • Sodium:
  • 55 mg
  • 2%

Based on a 2,000 calorie diet

Directions

  1. In a large bowl, cream together the butter and white sugar until light and fluffy. Beat in the egg, then stir in the vanilla. Combine the flour and salt; stir into the sugar mixture. Cover dough, and chill for at least one hour. Chill cookie sheets.
  2. Preheat oven to 400 degrees F (200 degrees C). Press dough out onto ungreased, chilled cookie sheets.
  3. Bake for 8 to 10 minutes in the preheated oven, or until lightly golden at the edges. Remove from cookie sheets to cool on wire racks.
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Reviews

Juanta
523

Juanta

11/22/2006

Not at all what I expected, I'm from Chicago and I was really looking for those rich, finger printed, lunch room cookies! so if any one has that recipie please share.

deemeows
324

deemeows

11/22/2005

Great, simple spritz butter cookies! Not too sweet, but nice and buttery. This recipe made 4 trays full, about 5 dozen cookies not including the gobs of dough my 4 year old swiped. One hint - you probably won't need to refrigerate the dough to use in a cookie press unless it's really hot in your kitchen. We used dough at room temp and the cookies came out perfect on our first try. This one's a keeper!

DANEIRA
290

DANEIRA

12/15/2003

I've tried to find a recipe close to the one made by my best friend's mother, and this definitely came the closest. I made a batch and a half, but I left out 1/2 cup of the flour. I also added 1/2 tsp of almond extract for a little extra flavor, and it was wonderful. No need to chill the dough, and since my cookie press was broken, I used a small scoop, and pressed the dough down slightly with wet fingers, which also helped the sugar and sprinkles to stick. And a 350 degree oven seemed to work just as well A wonderful recipe.

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