A classic, versatile butter cookie recipe from Alma Raider. This rich, tender dough is perfect for rolling out and cutting into festive shapes for any occasion.
Author
Alma Raider
Recipe
| Measurements | Ingredients |
|---|---|
| 3 Cups | Sifted Flour |
| 1 Tsp | Baking Powder |
| ½ Tsp | Salt |
| 1 Cup (2 sticks) | Butter or Margarine, softened |
| ¾ Cup | Sugar |
| 1 | Unbeaten Egg |
| 2 Tbsp | Milk |
| 1 ½ Tsp | Vanilla |
Instructions
- Make the Dough: In a medium bowl, sift together the flour, baking powder, and salt.
- In a large bowl, cream together the softened butter and sugar with an electric mixer until light and fluffy.
- Add the unbeaten egg, milk, and 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.
- Chill: Divide the dough in half, wrap each in plastic wrap, and chill for at least 1 hour.
- Bake: 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.
- 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.
