1989 Honorable Mention: Butter Cookies
Yield
servingsPrep
?Cook
?Ready
35 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
butter
softened |
|
| ½ | cup |
sugar
|
|
| 1 ¾ | cups |
all-purpose flour
|
|
| 1 | teaspoon |
vanilla extract
|
|
| 1 ½ | teaspoon |
sugar
for rolling |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
butter
softened |
|
| 118 | ml |
sugar
|
|
| 414 | ml |
all-purpose flour
|
|
| 5 | ml |
vanilla extract
|
|
| 7.5 | ml |
sugar
for rolling |
|
Directions
Heat oven to 300 degrees. Cream butter and sugar. Add flour, a little at a time, then vanilla. Stir until blended.
Roll dough into small balls the size of a walnut, then roll theballs in sugar. Flatten with cookie stamp or bottom of a glass. Put onto ungreased cookie sheet.
Bake until edges are lightly browned, 17 to 20 minutes. This dough needs no chilling, rolling or cutting. It is easily doubled.
