Simple and tasteful is always a classic.

Heidi
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Ingredients

48
Original recipe yields 48 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Cream the butter until light. Gradually add the sugar and beat until light and fluffy. Beat in the egg and almond extract.

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  • Gradually blend in the flour. Cover and chill dough for at least 1 hour.

  • Preheat oven to 350 degrees F (175 degrees C).

  • 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.

  • 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.

Partner Tip

Reynolds® parchment can be used for easier cleanup/removal from the pan.

Nutrition Facts

67 calories; 4 g total fat; 14 mg cholesterol; 29 mg sodium. 7.1 g carbohydrates; 0.8 g protein; Full Nutrition

Reviews (67)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/30/2006
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. This saves adding lots of flour during the rolling and makes things a lot easier all around. Thanks for a great recipe! Read More
(74)

Most helpful critical review

Rating: 3 stars
12/24/2005
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 something. When the dough is chilled it's pretty hard but it gets sticky real fast when you are working with it. It also doesn't make a whole lot of cookies. I'm not going to use this recipe again, and in the morning I'm going to go to the store to get more butter to make different cookies since I don't want to serve these to my family for Christmas Eve. Read More
(13)
81 Ratings
  • 5 star values: 46
  • 4 star values: 15
  • 3 star values: 8
  • 2 star values: 6
  • 1 star values: 6
Rating: 5 stars
12/30/2006
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. This saves adding lots of flour during the rolling and makes things a lot easier all around. Thanks for a great recipe! Read More
(74)
Rating: 5 stars
12/30/2006
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. This saves adding lots of flour during the rolling and makes things a lot easier all around. Thanks for a great recipe! Read More
(74)
Rating: 5 stars
01/22/2007
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 instead of almond extract and instead of chilling the dough I made little balls and smashed them with the bottom of a sugared cup they baked well and my family loves them! Thank you for the very simple and GREAT recipe! Read More
(46)
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Rating: 4 stars
12/25/2004
Very good butter cookie. Easy to make. I too added vanilla instead of the almond extract. Would make again. Read More
(28)
Rating: 5 stars
02/14/2007
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! They have a simple taste like a butter cookie. They are very good. Absolutely perfect with the cookie icing on this site. The cookie was not super sweet but with the icing (which hardens to stackability) it gives it the perfect level of sweetness. Thanks for this recipe!! Very yummy! I like them even w/o icing. You could have them plain w/ tea or something. the cookie comes out white pretty for decorating! Read More
(18)
Rating: 5 stars
11/20/2007
I love this recipe it is really simple and the cookies turn out GREAT! I replaced the almond extract with vanilla essence though. Read More
(13)
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Rating: 5 stars
10/25/2007
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 very well but not stamps. They must really be iced or else they are very bland. I use the powdered sugar/milk/vanilla mixture for my icing...although they don't look nearly as pretty as the picture above. Read More
(13)
Rating: 3 stars
12/24/2005
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 something. When the dough is chilled it's pretty hard but it gets sticky real fast when you are working with it. It also doesn't make a whole lot of cookies. I'm not going to use this recipe again, and in the morning I'm going to go to the store to get more butter to make different cookies since I don't want to serve these to my family for Christmas Eve. Read More
(13)
Rating: 5 stars
01/02/2004
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 recipe Heidi. Read More
(11)
Rating: 4 stars
12/13/2004
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. Read More
(8)