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My review
Butter Cookies II
Ceil Wallace
"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."
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Ingredients
1 h 40 m servings 103Original recipe yields 36 servings (3 dozen)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- 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.
Footnotes
- Tip
- Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Nutrition Facts
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Reviews
Read all reviews 196234 Ratings
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Most helpful positive review
11/22/2005
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 - ...
Most helpful critical review
11/22/2006
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.
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11/22/2006
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.
11/22/2005
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 - ...
12/17/2002
I've tried to find a recipe close to the one made by my best friend's mother, and this definitely came the closest. I made a batch and a half, but I left out 1/2 cup of the flour. I also added 1...
12/8/2004
These cookies are FANTASTIC!!!! They taste just like the Danish Butter Cookies that come in the tins at the store. The key is to really beat the butter and sugar, then the egg and vanilla until...
8/14/2004
This recipe was INCREDIBLE. I did not have to chill the dough. I would recommend putting a tad bit of almond or lemon extract in, to add flavor. I served them at a baby shower and received RA...
12/12/2005
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 t...
1/18/2002
I lost my "old faithful" spritz cookie recipe, but this is every bit as good. I didn't need to chill the dough, and I removed them from the oven at the first miniscule hint of browning (my fami...
10/7/2002
I was hoping for a Christmas tin butter cookie and these werent close, in my opinion, at all. I was highly disappointed.
10/27/2005
Excellent recipe!! this is the first time I have used a cookie press and it worked great. I would suggest not chilling the spritz as it worked well right after mixing. It has the taste that this...