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Classic Butter Cookies I

Classic Butter Cookies I

Sally

Sally

Great tasting buttery cookies with many options for baking.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 96 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 37 kcal
  • 2%
  • Fat:
  • 2 g
  • 3%
  • Carbs:
  • 4.4g
  • 1%
  • Protein:
  • 0.4 g
  • < 1%
  • Cholesterol:
  • 7 mg
  • 2%
  • Sodium:
  • 34 mg
  • 1%

Based on a 2,000 calorie diet

Directions

  1. Cream the butter in a large mixing bowl, gradually add the sugar and beat until light and fluffy. Beat in the egg and vanilla.
  2. Combine the flour, baking soda, cream of tartar and salt. Add the flour mixture to the creamed mixture.
  3. For all the types of cookie shapes preheat oven to 400 degrees F (205 degrees C) before baking. Bake all cookies on an ungreased cookie sheet.
  4. Shape the dough in one of the following ways: Roll out the chilled dough and cut with cookie cutters. Sprinkle with colored sugar if desired. Bake for 6 to 8 minutes.
  5. OR: Form dough into logs 2 inches in diameter and slice 1/8 inch thick when chilled. Sprinkle with chopped nuts, if desired, and bake for 7 to 9 minutes.
  6. OR: Shape into balls and bake. Balls may be rolled in sugar mixed with cinnamon if desired. Bake for 10 to 12 minutes.
  7. OR: Put unchilled dough into a cookie press and press into desired shapes chill shaped cookies before baking. Bake chilled cookies for 8 to 10 minutes.
  8. OR: Add 1 cup chopped walnuts and 1/2 cup flour to dough. Chill then shape into balls and bake for 8 to10 minutes. Roll still warm cookies in confectioners' sugar. Once cool sprinkle chilled cookies with more confectioners' sugar.
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Reviews

Pam
43

Pam

12/23/2006

I baked these cookies last night. I don’t have much patience with cut-out cookies, but I wanted to use mini cookie cutters and make something festive. This dough was so marvelous to work with. It rolled out smoothly and easily and the cookies did not spread out overly much on the cookie sheet. Then the taste test. This is probably the most delicious cookie I’ve ever eaten! They are my new standard of excellence. The cookies are tender, but not fragile and I am going to try shipping them and see how they do. I did use a half tsp of almond extract in addition to the vanilla just because I like that flavor. And I was out of cream of tartar so I checked online for a substitution and used a half teaspoon of baking powder in addition to the soda. Also, as others mentioned, watch them closely toward the end of baking as they can quickly become too browned on top. Thanks so much Sally for sharing this terrific recipe with us!

JLFRAT
36

JLFRAT

12/17/2002

I didn't have cream of tartar, so I omitted that and the baking soda and added instead 1-1/2 tspns of baking powder. These turned out great in my cookie press. My kids and I made green Christmas trees and wreaths. Next time we plan to decorate these tasty, quick and easy cookies.

GET COOKING
22

GET COOKING

10/9/2005

I am 11 years old and I made these cookies without a problem. They were very good!

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