These are really good! Buttery and crispy just like the name suggests! Since these are refrigerator cookies, this is a very handy recipe. These can keep in the freezer for up to 6 months.

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Recipe Summary

prep:
30 mins
cook:
8 mins
additional:
4 hrs
total:
4 hrs 38 mins
Servings:
36
Yield:
3 dozen cookies
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Ingredients

36
Original recipe yields 36 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Combine flour, baking soda, and salt in a large bowl.

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  • Beat butter and sugar in a second large bowl using an electric mixer until smooth and creamy; beat in the egg. Gradually blend in the flour mixture until dough is just mixed.

  • Divide the dough in half and shape each half into a log 1 1/2 inches in diameter. Wrap logs in waxed paper and chill for 4 hours.

  • Preheat oven to 400 degrees F (200 degrees C). Lightly grease 2 baking sheets. Cut the logs into ¼ inch thick slices and place 1 inch apart onto baking sheets.

  • Bake in the preheated oven until cookies are lightly colored, 8 to 10 minutes. Transfer to wire racks to cool.

Nutrition Facts

94 calories; protein 0.9g 2% DV; carbohydrates 10.9g 4% DV; fat 5.3g 8% DV; cholesterol 18.7mg 6% DV; sodium 72mg 3% DV. Full Nutrition
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