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My review
Classic Butter Cookies I
Sally
"Great tasting buttery cookies with many options for baking."
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Ingredients
servings 37 calsOriginal recipe yields 96 servings (6 to 8 dozen)
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Directions
{{model.addEditText}} Print- Cream the butter in a large mixing bowl, gradually add the sugar and beat until light and fluffy. Beat in the egg and vanilla.
- Combine the flour, baking soda, cream of tartar and salt. Add the flour mixture to the creamed mixture.
- For all the types of cookie shapes preheat oven to 400 degrees F (205 degrees C) before baking. Bake all cookies on an ungreased cookie sheet.
- Shape the dough in one of the following ways: Roll out the chilled dough and cut with cookie cutters. Sprinkle with colored sugar if desired. Bake for 6 to 8 minutes.
- OR: Form dough into logs 2 inches in diameter and slice 1/8 inch thick when chilled. Sprinkle with chopped nuts, if desired, and bake for 7 to 9 minutes.
- OR: Shape into balls and bake. Balls may be rolled in sugar mixed with cinnamon if desired. Bake for 10 to 12 minutes.
- OR: Put unchilled dough into a cookie press and press into desired shapes chill shaped cookies before baking. Bake chilled cookies for 8 to 10 minutes.
- OR: Add 1 cup chopped walnuts and 1/2 cup flour to dough. Chill then shape into balls and bake for 8 to10 minutes. Roll still warm cookies in confectioners' sugar. Once cool sprinkle chilled cookies with more confectioners' sugar.
Nutrition Facts
Per Serving: 37 calories; 2 g fat; 4.4 g carbohydrates; 0.4 g protein; 7 mg cholesterol; 34 mg sodium. Full nutrition
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Reviews
Read all reviews 100121 Ratings
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Most helpful positive review
12/23/2006
I baked these cookies last night. I don’t have much patience with cut-out cookies, but I wanted to use mini cookie cutters and make something festive. This dough was so marvelous to work with. ...
Most helpful critical review
12/13/2009
these cookies were not the texture i was looking for. i was going for a soft, rich, buttery cookie, but these were crispier and less cakey than i wanted. they also didn't have the rich flavor....
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12/23/2006
I baked these cookies last night. I don’t have much patience with cut-out cookies, but I wanted to use mini cookie cutters and make something festive. This dough was so marvelous to work with. ...
12/11/2001
I didn't have cream of tartar, so I omitted that and the baking soda and added instead 1-1/2 tspns of baking powder. These turned out great in my cookie press. My kids and I made green Christm...
10/9/2005
I am 11 years old and I made these cookies without a problem. They were very good!
2/6/2003
I've eaten just about all of the goodies in my home and I was desperately searching for something to tame the sweet beast in me and I choose this recipe. I did add an extra 1/4 cup of brown sug...
11/16/2006
Cream the butter well, then add the eggs and vanilla. Sift the dry ingredients (we added only 1/2 cup extra flour) before mixing. Divide the dough into quarters and chill. Plan accordingly so...
4/25/2002
i thought these were good, but the dough was very sticky. i added crushed walnuts to the dough and rolled them into balls and after baking rolled them in powdered sugar. they turned out great....
12/7/2005
These were fantastic!! They taste wonderful and now there is no need to buy bakery butter cookies any more! I make the dough and roll into logs and save for later so all I have to do is slice ...
12/15/2001
By far, the most delicious and versatile cookie I've made all season. Works best for me as a slice-n-bake, NOT a rolled type of cookie. This one goes in the recipe archives AND has been reques...