Classic Butter Cookies Ii Recipes

WORLD'S BEST BUTTER COOKIES

Steps:

• Beat the butter, sugar, salt and vanilla together until smooth and creamy.
• Mix in the egg yolk until well incorporated, scraping down the sides of the bowl at least once.
• Add the flour and mix just until incorporated.
• Scrape onto a lightly floured board and knead a few times, just until the dough smooths out.
• Turn onto a sheet of plastic wrap and roll into a log, wrap up and refrigerate for several hours or freeze.
• Before baking, preheat the oven to 325°F.
• Line your baking sheets with parchment.
• Slice the dough into slices about 1/8" thick and place them on the sheets about an inch apart (they won't be spreading very much, but they need air room around each cookie).
• Bake until JUST beginning to turn golden around the edges, about 16-18 minutes.
• Note: you can do many things with these cookies.
• You could roll the dough out and cut shapes.
• You could slice them even thinner and sandwich them with chocolate or jam or lemon curd.
• You could make them and then dip them half into chocolate.
• You could just make them and eat them, which is my favorite.
• Whatever you do, they will be delicious.

BUTTER COOKIES II

Steps:

• 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.

CLASSIC BUTTER COOKIES

Steps:

• Preheat over to 350.
• Put the flour and salt into a small mixing bowl and whisk to combine, reserve.
• In a large mixing bowl, combine the butter and sugar. Using a mixer, mix until light and creamy. Add the vanilla and egg; mix until combined. Add the reserved dry ingredients and mix on low until just combined.
• Press cookie dough out onto an ungreased/unlined baking pan about 2 inches apart.
• Bake in preheated oven for 10 to 12 minutes, or until lightly golden around the edges.
• Cool cookies before removing from the pan.

CLASSIC BUTTER COOKIES II

Steps:

• Cream the butter until light. Gradually add the sugar and beat until light and fluffy. Beat in the egg and almond extract.
• Gradually blend in the flour. Cover and chill dough for at least 1 hour.
• Preheat oven to 350 degrees F (175 degrees C).
• Roll dough out on a lightly floured surface to 1/8 inch thickness. Cut into desired shapes, using lightly floured cookie cutters. Place cookies on ungreased cookie sheets.
• Bake at 350 degrees F (175 degrees C) for 8 to 12 minutes or until golden. Remove to wire racks to cool completely. Decorate as desired.

CLASSIC BUTTER COOKIES II

Steps:

• Cream the butter until light. Gradually add the sugar and beat until light and fluffy. Beat in the egg and almond extract.
• Gradually blend in the flour. Cover and chill dough for at least 1 hour.
• Preheat oven to 350 degrees F (175 degrees C).
• Roll dough out on a lightly floured surface to 1/8 inch thickness. Cut into desired shapes, using lightly floured cookie cutters. Place cookies on ungreased cookie sheets.
• Bake at 350 degrees F (175 degrees C) for 8 to 12 minutes or until golden. Remove to wire racks to cool completely. Decorate as desired.

CLASSIC BUTTER COOKIES II

Steps:

• Cream the butter until light. Gradually add the sugar and beat until light and fluffy. Beat in the egg and almond extract.
• Gradually blend in the flour. Cover and chill dough for at least 1 hour.
• Preheat oven to 350 degrees F (175 degrees C).
• Roll dough out on a lightly floured surface to 1/8 inch thickness. Cut into desired shapes, using lightly floured cookie cutters. Place cookies on ungreased cookie sheets.
• Bake at 350 degrees F (175 degrees C) for 8 to 12 minutes or until golden. Remove to wire racks to cool completely. Decorate as desired.