Mom's Butter Cookies
Yield
12 servingsPrep
10 minCook
20 minReady
30 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
butter
|
|
| 1 | cup |
sugar
|
|
| 2 | each |
eggs
|
|
| 2 | teaspoons |
vanilla extract
|
|
| 2 | teaspoons |
lemon extract
|
*
|
| 2 | teaspoons |
almond extract
|
*
|
| 5 | cups |
all-purpose flour
|
|
| 1 | teaspoon |
baking powder
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
butter
|
|
| 237 | ml |
sugar
|
|
| 2 | each |
eggs
|
|
| 1E+1 | ml |
vanilla extract
|
|
| 1E+1 | ml |
lemon extract
|
*
|
| 1E+1 | ml |
almond extract
|
*
|
| 1.2 | l |
all-purpose flour
|
|
| 5 | ml |
baking powder
|
|
Directions
Beat sugar and butter til fluffy.
Add egg and extracts and mix well.
(If a color dough is desired, ie. green for trees etc. add at this time).
Add dry ingredients and mix til smooth.
Chill at least 1 hour.
Great for use with cookie press.
If rolling dough for use with cookie cutters add an additional ½ cup of flour.
Bake in 400degree oven for about 5 minutes until the cookie no longer shine.
Will be dull in color.
