Alma Raider’s Old Fashioned Butter Cookies
📜 Collection: PatsyCollection | ✍️ Attribution: Alma Raider | 📂 Category: Desserts A classic, versatile roll-and-cut butter cookie recipe perfect for festive shapes. This rich, tender dough yields a delicate, buttery treat ideal for any occasion.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 20 mins | 8 mins | 1 hour | 4–5 dozen cookies |
🔪 Key Equipment
- large mixing bowl
- medium mixing bowl
- electric mixer
- rolling pin
- cookie cutters
- ungreased baking sheets
- wire cooling rack
Ingredients
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 3 Cups | Flour | sifted |
| 1 Tsp | Baking Powder | none |
| ½ Tsp | Salt | none |
| 1 Cup | Butter or Margarine | softened, 2 sticks |
| ¾ Cup | Sugar | none |
| 1 | Egg | unbeaten |
| 2 Tbsp | Milk | none |
| 1 ½ Tsp | Vanilla | none |
Instructions
Step 1: Prepare the Dough
- In a medium bowl, sift together the 3 cups flour, 1 tsp baking powder, and ½ tsp salt.
- In a large bowl, cream together the 1 cup butter or margarine and ¾ cup sugar with an electric mixer until light and fluffy.
- Add the 1 unbeaten egg, 2 tbsp milk, and 1 ½ tsp vanilla to the creamed mixture and beat well.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until a soft dough forms.
Step 2: Chill and Roll
- Divide the dough in half, wrap each in plastic wrap, and chill for at least 1 hour.
- Preheat your oven to 400°F.
- On a lightly floured surface, roll one portion of the dough out to ⅛-inch thickness.
- Cut into shapes with cookie cutters and place on an ungreased baking sheet.
Step 3: Bake
- Bake for 5-8 minutes, or until the edges are just beginning to turn golden.
- Let the cookies cool on the baking sheet for a minute before transferring them to a wire rack to cool completely.
💡 Make-Ahead & Storage: The dough can be prepared and kept chilled for up to 2 days, or frozen for up to 1 month before rolling and baking.
Original Recipe Scan
