Thursday, December 24, 2009

Butter Cookies

I think other people call these sugar cookies, but the recipe in the St. Louis Post-Dispatch years and years ago was "Favorite Butter Cookies". We mix them on Dec. 23rd, roll them out on Dec. 24th, leave a plateful for Santa, and eat the rest for breakfast on Christmas Day. Then swoon from all the sugar.

2.5 cups flour
1 c. granulated sugar
1 c. butter, softened
1 egg (we use a pasteurized liquid egg product like Eggbeaters so we can eat raw dough)
1 tsp. baking powder
2 tblsp orange juice
1 tblsp vanilla

Sift flour and baking powder together. Cream butter; add sugar. Add egg, orange juice and vanilla; mix in all the flour. Divide into 3 parts and refrigerate, covered, for 2-3 hours (we leave it overnight).

Roll our on a well-floured surface to 1/4 inch thickness.

We decided the texture of the new countertops made it easier to do this, by the way.

Cut with 3 inch cookie cutters.

Arrange on ungreased cookie sheets

and bake at 400F for somewhere around 8-12 minutes until slightly golden.

Frost with butter frosting:

4 c. confectioners sugar
1/2 cup softened butter
3-4 tblsp milk
2 tsp. vanilla

Add food coloring and sprinkles as desired.


Freakmom said...

Your cookies look great! I think we always roll ours too thin.

I grossed out Violet today by eating raw chocolate chip cookie dough. Not much, just licked my fingers. I figure it hasn't killed me yet. Violet is certain will be my demise one day.

Merry Christmas!

Bette said...

I always use the eggs that have been pasteurized in the shell. Peace of mind is priceless.