Butter Cookies II

138 Reviews

Prep: 15 min
Cook: 10 min
Ready In: 1 hr 40 min

“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.” - by Ceil Wallace

Ingredients

1 cup butter
1 cup white sugar
1 egg
2 2/3 cups all-purpose flour
1/4 teaspoon salt
2 teaspoons vanilla extract

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Metric US

Original recipe yields 3 dozen

Directions

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.
Preheat oven to 400 degrees F (200 degrees C). Press dough out onto ungreased, chilled cookie sheets.
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.

Nutrition

Amount Per Serving (36 total)

Calories
103 cal
5%

Fat
5.3 g
8%

Carbs
12.7 g
4%

Based on a 2,000 calorie diet

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Reviews (138)

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356

Juanta

Nov. 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...." See more"

257

deemeows

Nov. 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 pr..." See moreobably 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!"

232

DANEIRA

Dec. 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..." See more 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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