Basic Country Butter Cookies
Yield
2 1/2 to 5 dozenPrep
45 minCook
10 minReady
1 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
butter
or margarine |
|
| ¾ | cup |
brown sugar
light, packed |
*
|
| 1 | teaspoon |
vanilla extract
|
|
| 1 | large |
eggs
|
|
| 2 | cups |
all-purpose flour
|
|
| ½ | teaspoon |
baking powder
|
|
| ¼ | teaspoon |
salt
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
butter
or margarine |
|
| 177 | ml |
brown sugar
light, packed |
*
|
| 5 | ml |
vanilla extract
|
|
| 1 | large |
eggs
|
|
| 473 | ml |
all-purpose flour
|
|
| 2.5 | ml |
baking powder
|
|
| 1.3 | ml |
salt
|
|
Directions
In large owl with electric mixer at medium speed, beat butter, sugar and vanilla until light and fluffy; beat egg in well.
In small bowl combine flour, baking powder and salt; with mixer at low speed, beat into butter mixture to blend well.
Flatten dough to disk shape; refrigerate, wrapped in plastic, 30 minutes.
Work with one-fourth dough at a time; keep remainder refrigerated.
Heat oven to 350℉ (180℃).
Roll dough out to ⅛ or ¼ inch thickness on lightly floured surface and cut into desired shapes; or, mold in shapes.
Place on ungreased cookie sheets, spacing about 1 inch apart; bake 8 to 15 minutes, depending on thickness of dough, until lightly browned.
Cool on wire racks. Store in airtight containers. Makes 2½ to 5 dozen cookies, depending on size. Variation: Pink Sugar Canes Beat 2 tablespoon seedless raspberry jam and few drops red food coloring into half of the dough. After chilling, roll plain and colored dough by heaping teaspoonsful into 6-inch-long ropes. Twist ropes together by twos to form candy canes. Brush lightly with beaten egg white; sprinkle with pink sugar crystals. Bake 8 to 10 minutes. Makes about 8 dozen.
