Butter Cookies II

SUBMITTED BY: Ceil Wallace PHOTO BY: Alexandra de la C.-B

"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."

PREP TIME	15 Min
COOK TIME	10 Min
READY IN	1 Hr 40 Min

SERVINGS & SCALING

Original recipe yield: 3 dozen

USMETRIC

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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

READ REVIEWS (49)

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.

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REVIEWS

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Reviewed on Nov. 22, 2006 by Juanta

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.

27 users found this review helpful

Reviewed on Nov. 22, 2005 by deemeows

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 probably 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!

10 users found this review helpful

Reviewed on Dec. 12, 2005 by MrsKWaters

I made a double batch of these yesterday. However, I didn't use the cookie press, I just rolled them out and cut them into circles. I baked them just until they were set- no browning (I like them soft). I made a frosting out of 1 stick of margarine softened, 1 lb. powdered sugar, 1 tsp. vanilla extract, and a scant 1/4 c. milk to use on them, then decorated with colored sugars. They turned out great! My husband loved them and wouldn't even let me throw 3 or 4 cookies out that I had cut too thin and had browned! These are the best, although I don't know how much I would have liked them if I wouldn't have put icing on them.

8 users found this review helpful

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