It’s almost Christmas time and if you haven’t done your Christmas baking yet, here’s a great butter cookies recipe. My friend originally found and shared this recipe with me and I have been using it since for my Christmas butter cookies. I love how easy it is to make and the results are always great!
I’ve been making this butter cookies recipe for years and everyone really enjoys them. Usually I roll the dough into a log, slice and bake them. I’ve also rolled them out and cut them into shapes and used icing to decorate them. Being not too keen on sweets, I use a half cup of sugar and use the whole egg instead of what the original recipe calls for. If you just use the egg yolk, the cookie turns out more shortbread-like, which is delicious too.
The kiddies always look forward to this Memorable Treat around Christmas time. I roll them out into a thinner roll and the cookies end up being smaller. The size is great for the kiddies’ hands. However, I end up eating more of them because they’re smaller 😉
- 8 ounces unsalted Butter
- 3/4 cup granulated Sugar
- 1/4 tsp Salt
- 1 1/2 tsp pure Vanilla Extract
- 1 large Egg yolk
- 2 cups all-purpose Flour
- 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.
For best results, make sure butter and egg should be at room temperature.
Original recipe from: Food.com