Holiday Butter Cookies
This recipe was passed along by Karen McMillan. Ingredients and directions for the cookies |
|
| Ingredients | |
1 |
Cup of Unsalted Butter -- butter must set on the counter overnight so it is room temperature when you use it. |
1 |
Cup of Sugar |
1 |
Egg |
1 |
Tablespoon of Milk |
1 |
Teaspoon of Vanilla extract-- other flavoring options are extracts of almond, lemon, or anise |
2 1/2 |
Cups of All-Purpose Flour |
1 |
Teaspoon of Baking Powder |
1/4 |
Teaspoon of Salt |
| Directions | |
| Preheat oven to 350 degrees Fahrenheit | |
| Whip the unsalted butter until it is creamy in a mixing bowl. | |
| Stir in sugar gradually | |
| Stir in egg | |
| Stir in the vanilla extract and milk | |
| Beat mixture until it is all very creamy | |
| Stir in flour, baking powder, and salt gradually, | |
| Place bowl in refrigerator for 1 hour to chill the dough | |
| Sprinkle flour on a surface where you plan to roll out the cookie dough | |
| Roll out the cookie dough with a rolling pin to a thickness of 1/8" | |
| Use a cookie cutter to cut out your cookies | |
| Place parchment paper on a cookie sheet and place your cookies on top | |
| Bake at 350 degrees Fahrenheit for 9 to 12 minutes | |
Ingredients and Directions
for the Vanilla Frosting |
|
| Ingredients | |
2 |
Tablespoons of butter -- remember the butter must be at room temperature. |
1 1/4 |
Cups of powered sugar |
3 to 4 |
Tablespoons of light cream -- an option is to use eggnog instead of the light cream |
1/2 |
Teaspoon of vanilla |
| Directions | |
| Whip butter until it is creamy in a mixing bowl. | |
| Stir in the sugar, vanilla, and cream (start with 3 tablespoons of cream and add more if it is too thick) | |
| Stir frosting until very creamy | |
| Stir in any food coloring at this point | |
| Frost your cookies | |
