“These are excellent butter cookies that will hold your holiday stamp well and not change size when baking. Its our family secret to you!” - by Christie B.
Ingredients
Adjust Servings
Original recipe yields 2 -3 dozen
Directions
- Cream the butter until light. Gradually add in the sugar until light and fluffy. Beat in the egg and almond extract.
- Gradually stir in the flour. Cover and chill dough until firm.
- Preheat oven to 350 degrees F (175 degree C).
- Roll dough out on a floured surface to 1/4 or 1/8 inch thick and cut with cookie cutters or stamps.
- Bake at 350 degrees F (175 degrees C) for 8 to 12 minutes.
Nutrition
Amount Per Serving (36 total)
- Calories
- 90 cal
- 4%
- Fat
- 5.3 g
- 8%
- Carbs
- 9.4 g
- 3%
Based on a 2,000 calorie diet
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Reviews (15)
Rate This Recipe
"These are really good butter cookies and the icing really compliments them. But I think there is a typo in the description. These make really good cookies cut-outs. The shapes stay the same and the co..." See moreokies do not change size when baking so you can cram a whole bunch on the cookie sheet. But it does not hold a STAMP well. I will make these every Christmas! "
LARRYS WIFE
"This the 2nd year that I have made these cookies. They are just great. I double the recipe and roll them into balls, flatten them and sprinkle them with colored sugar. They are the best tea/christm..." See moreas cookies. We love them!!!"
sweetpmc
"Great cookies! Perfect butter cookies with just the right mild buttery flavor, especially if using frosting. But they're good alone as well, and not bland at all! This recipe is a keeper. I also sw..." See moreitched vanilla for the almond (nut allergies in the family). Doubled the recipe and made cut out hearts for Valentine's Day. They held their shape beautifully. I did have to bake them quite a bit longer though, almost 20 min, in order to get them lightly golden around the bottom edge."
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