1989 Honorable Mention: Butter Cookies
Submitted by mundybertha
Simple butter cookies that earned honorable mention: just butter, sugar, flour, and vanilla rolled in sugar and stamped flat, no chilling or cutting required for crisp golden edges.
YIELD
4 servingsPREP
20 minCOOK
20 minREADY
35 minThese minimalist beauties prove that great cookies don’t need fancy ingredients or fussy technique.
Cream butter and sugar, work in flour, roll walnut-sized balls through more sugar, and stamp them flat with a cookie press or drinking glass.
Thirty-five minutes later you’ve got buttery rounds with crisp edges and tender centers, easily doubled for a crowd.
They’re the kind of cookie that makes you look like a baking genius while keeping your secret simple.
Kitchen Tips
- Use softened butter (not melted) for proper creaming and texture
- Add flour gradually to avoid overworking the dough and creating tough cookies
- Flatten evenly with a decorative stamp or glass bottom for uniform baking
Ingredients
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.
Comments
