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My review
Betty Brown's Butter Cookies
10
Julie Hermanson
"This recipe came from Great Gramma LaLonde's neighbor - Betty Brown. It is the only cut-out cookie I remember Grams Lorette ever making.
I like them really thin and crispy. Dad prefers them thicker.
Frosted is the best, using confectioners' sugar, flavoring, and milk."
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Ingredients
2 h 30 m servings 165Original recipe yields 24 servings (2 dozen cookies)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Beat butter, sugar, eggs, and vanilla extract together in a bowl using an electric mixer until smooth and creamy. Sift flour, cream of tartar, baking soda, and salt together in a separate bowl; mix, 1 cup at a time, into creamed butter mixture until dough is just mixed. Form dough into 1-inch-thick disks and place on a plate; chill in refrigerator, 2 hours to overnight.
- Preheat oven to 350 degrees F (175 degrees C).
- Roll disks into desired thickness on a lightly floured work surface using a floured rolling pin. Arrange dough on a baking sheet.
- Bake in the preheated oven until cookies are just starting to turn golden brown, 7 to 10 minutes.
Footnotes
- Cook's Notes:
- Sprinkle dough with colored sugar before baking or leave plain if you are going to frost.
Nutrition Facts
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Reviews
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5/14/2016
Couldn't find my mother's recipe... these were even better!!! (shhh)
5/26/2015
Nice tender sugar cookie and I like the fact that it did not spread after cutting and baking. I did use 1 teaspoon of vanilla and 1/2 teaspoon almond extract due to personal taste. Other than th...
2/23/2017
Great recipe! I wanted a soft rolled cookie that would keep the shape of the cut-out and have that nice tang that comes from the cream of tartar. This delivered on all points! Thanks so much ...