A few weeks ago, I was in my friend, Sue’s, coffee shop, and she had the most wonderfully delicious-looking cookies in a pretty dish on the counter, and even though I went in only wanting an iced coffee, one of those cookies screamed my name so loudly, I had to buy it to shut it up! Really!
They were Butter Cookies, Sue said.
They were delicious. I wanted more than one, but
good sense fear of public embarrassment kept me from buying more.
But I vowed to come home and try to figure out how to make them myself so I could have them any time I wanted them, and have as many as I wanted in the privacy of my own little shack.
So I scoured my mother’s recipe box to see if she had a recipe for Butter Cookies.
Aunt Ruby could make good cookies, so I tested it out.
The recipe says to put them through a press, which I don’t have. It was also cryptic on the amount of salt, and how long to bake them, so I’ve rewritten the recipe to put in all the things I did that take that guesswork out, so you can have yummy Butter Cookies your ownself.
And it can be done without a cookie press. I mean, who has time for that hassle? I need to get them done fast so I can EAT them! It also says they usually doubled the recipe, and I can see why. It only made about 2 dozen. That might cover me, but what about everyone else in the family?
3/4 cup sugar
1 cup butter (2 sticks, softened)
1 unbeaten egg
1 teaspoon vanilla
1/4 teaspoon salt
2 1/2 cups flour
Mix together. Chill for 30 minutes. Roll in balls, and place on an ungreased cookie sheet. Flatten slightly. Bake at 400 degrees for 8-10 minutes.
Sprinkle the tops with colored sugar or tint the batter with food coloring before baking.
I didn’t sprinkle or color mine (because I was in a hurry), but wouldn’t they be cute colored pink or blue for a baby shower, or all different colors for Easter? Or sprinkled with red or green sugar for Christmas cookies? If you had a press that squirted them out in the shapes of little trees, you could color the batter green first, and have all kinds of fun. OK, I’ll stop now.