Butter Cookies IV

Butter Cookies IV

14

"This recipe can be used for ANY holiday -- just change your cookie-cutter shape! A special thank you goes out to my mom Elaine who gave me this excellent recipe!"
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Ingredients

servings 239 cals
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Original recipe yields 18 servings

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Nutrition

  • Calories:
  • 239 kcal
  • 12%
  • Fat:
  • 12.3 g
  • 19%
  • Carbs:
  • 29.8g
  • 10%
  • Protein:
  • 2.7 g
  • 5%
  • Cholesterol:
  • 41 mg
  • 14%
  • Sodium:
  • 184 mg
  • 7%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Sift the flour, baking powder, salt and sugar together. Cut in the butter until the mixture resembles coarse crumbs. Stir in the egg, cream and vanilla extract. Blend thoroughly (this usually works best with your hands).
  2. Form dough into a flattened ball, wrap and refrigerate for at least 24 hours. This mixture can keep for several days.
  3. Preheat oven to 400 degrees F (205 degrees C).
  4. Roll dough out on a floured board to about 1/4 to 1/8 inch thick. Cut out shapes with a cookie cutter and decorate with different types of sprinkles.
  5. Bake at 400 degrees F (205 degrees C) for 5 to 8 minutes.

Reviews

14
  1. 20 Ratings

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Most helpful positive review

I'm one serious baker. I bake all the time and only use the finest, freshest ingredients available. In search of a butterfly cookie lollipop recipe, I came across this. It was the very cookie I...

Most helpful critical review

Well, this sounded like a good idea when I made it. The cookies, however, turned out somewhat bland and floury tasting. I will say that the dough was easy to work with and made very nice looki...

I'm one serious baker. I bake all the time and only use the finest, freshest ingredients available. In search of a butterfly cookie lollipop recipe, I came across this. It was the very cookie I...

Well, this sounded like a good idea when I made it. The cookies, however, turned out somewhat bland and floury tasting. I will say that the dough was easy to work with and made very nice looki...

Great Recipe but I made a couple additions of my own. I added a tsp of cinnamon & 1 tsp of almond extract. I also topped these cookies with the Pink Valentine's Frosting. With these additions th...

This is a great recipe. Cooks nicely. Does not PUFF like sugar cookies. To make gingerbread cutouts ( nobody here actually likes gingerbread but me) I knead cocoa powder into part of the dough t...

Perfect! My daughter's teacher asked me to bring 3 dozen heart-shaped cookies for Valentine's day for the kids to decorate. I wanted a cookie that would stand up to the frosting and sprinkles ...

These cookies tasted very bland and were extremly dry. Even after sprinkling them with icing sugar, they still tasted bad. Nearly the entire batch went into the trash because nobody in my family...

These butter cookies turned out absolutely fab! I decorated them with pecan nuts and sprinkles aswell as leaving some plain. Try dipping them in melted chocolate and letting them set!

This is a great recipe for the novice. First one I tried off this site (or ANY site for that matter) and it worked like a champ!

In search of a butter cookie recipe for my honey who LOVES them, this recipe takes the cake! The dough was easy to work with and the end product was a delicious butter cookie that tasted store b...