Saturday, October 12, 2013

Butter Cookies!!

So it has been quite a while since I've posted anything but Sydney was sad that I hadn't posted anything in a while. :/ Sorry.

A month ago I was like craving some butter cookies and actually found a pretty good recipe. I found it on, but I followed another person's review. (Thanks to Kathleen.) I hope you all enjoy these!! I am pretty much addicted.

1 cup butter*, room temperature
1 1/2 cups all-purpose flour
1/2 cup confectioner's sugar (powedered sugar)

Preheat oven to 350 degrees F (175 degrees C)**.

In a large bowl, use an electric or stand up mixer to cream the butter, about 5 minutes.

Add confectioner's sugar and beat another 5 minutes.

Then add flour, 1/2 cup at a time, beat for 5 minutes after every addition.

On the last addition beat mix for 10 minutes, until light and fluffy.

Spoon (or pipe) onto parchment lined cookie sheets, spacing cookies 1-2 inches apart***.

Bake for 15-17 minutes in the preheated oven, or until the bottoms of the cookies are lightly browned.

Remove from oven, and let cool on cookie sheet for 5-10 minutes, then transfer cookies on to wire rack to cool. Store in an airtight container, separating each layer with waxed paper.

*DO NOT use margarine. DO NOT use microwave to soften butter.

**Cooking temperature and time depends on your own climate and how your oven works wherever you are.

***You can dip the cookies into big sugar crystals before placing on the baking sheet. You should be able to find these at a grocery store or any craft store that has cake decorating supplies.

==Andersen Girlie Tips==

I used unsalted butter, but I don’t know if there is a difference between using salted or unsalted butter.

If you want, you can turn the cookies into spiced butter cookies like pumpkin butter cookies or cinnamon butter cookies. Do this AFTER you have combined everything. Add 1/2tsp at a time of either or both spices and taste a little piece to make sure the spice is not too strong after every addition.

The original recipe called for green and red maraschino cherries for decoration. For this you would quarter each cherry and add them to the middle of the cookie before baking.

1 comment:

  1. These cookies are bomb I remember making them together. Im sure going to be making more soon. Theyre so light and crispy yet smooth! Perfectly sweet without being too sweet too.