Classic Butter Cookies II

Classic Butter Cookies II

58

"Simple and tasteful is always a classic."
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Ingredients

servings 67 cals
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Original recipe yields 48 servings

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Nutrition

  • Calories:
  • 67 kcal
  • 3%
  • Fat:
  • 4 g
  • 6%
  • Carbs:
  • 7.1g
  • 2%
  • Protein:
  • 0.8 g
  • 2%
  • Cholesterol:
  • 14 mg
  • 5%
  • Sodium:
  • 29 mg
  • 1%

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. Cream the butter until light. Gradually add the sugar and beat until light and fluffy. Beat in the egg and almond extract.
  2. Gradually blend in the flour. Cover and chill dough for at least 1 hour.
  3. Preheat oven to 350 degrees F (175 degrees C).
  4. 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.
  5. 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.

Reviews

58
  1. 70 Ratings

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Most helpful positive review

These were great. I was able to cut out immediately without refrigerating and that means a lot to me. As usual, I rolled out dough between two sheets of wax paper and then cut out the cookies....

Most helpful critical review

I didn't think these tasted very good at all. My husband said he liked them though. I thought they tasted like flour. I used real butter too. I don't know maybe they need more sugar or somet...

These were great. I was able to cut out immediately without refrigerating and that means a lot to me. As usual, I rolled out dough between two sheets of wax paper and then cut out the cookies....

We always enjoy butter cookies after dinner with a good cup of coffee. These cookies were the best. I used just a bit more sugar, afterall, they are butter cookies not sugar, and used vanilla i...

Very good butter cookie. Easy to make. I too added vanilla instead of the almond extract. Would make again.

My sister and i made these just yesterday for valentines day and they came out great! They are very easy to make. They do not spread so u can put a lot on one pan.the dough is easy to work with!...

I love this recipe, it is really simple and the cookies turn out GREAT! I replaced the almond extract with vanilla essence though.

This is the same recipe as Holiday Butter Cookies here. We have made them for the last couple generations in my family and Christmas wouldn't be the same without them. They hold a cookie cutter...

These cookies were deliciously crumbly and buttery. They were a snap to make, with so few ingredients. My family snatched them up as soon as I took them out of the oven. Thanks for a great re...

I didn't think these tasted very good at all. My husband said he liked them though. I thought they tasted like flour. I used real butter too. I don't know maybe they need more sugar or somet...

I just made them for a party, They were great. I used vanilla instead of almond. Also, I used my cookie press, and it worked great.