A month ago I was like craving some butter cookies and actually found a pretty good recipe. I found it on http://allrecipes.com/, but I followed another person's review. (Thanks to Kathleen.) I hope you all enjoy these!! I am pretty much addicted.
Ingredients:
1 cup butter*, room temperature
1 1/2 cups all-purpose flour
1/2 cup confectioner's sugar (powedered sugar)
Process:
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.
***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.
