Butter cookies. They seem simple enough. I have been making butter cookie since I was in the third grade. Really, I won a (childrens) cookie cookbook when I was in Mrs. Hamby’s third grade class. Only now I have altered the recipe to make more than a dozen, which is what the original made and to taste a bit better.
The ingredients are simple the only key things to remember is 1. Keep the dough cool. 2. Don’t over-work it. Roll it out once, then twice. After that it get tough.
Somewhere between flaky pie crust and a shortbread cookie you will find “cookie nirvana”.
2 cups butter, softened
2 cups powdered sugar, sifted
2 teaspoons vanilla extract
5 cups of all-purpose flour, sifted
1 teaspoon salt
5 tablespoons butter, softened (do not use margarine or shortening, it won’t work)
3 1/2 cup powered sugar
6 tablespoons milk
salt, just a pinch
food coloring (optional)
In a large electric mixer beat the butter for a minute. Add the sifted sugar and blend until light and fluffy. Add vanilla. Then add the sifted flour and salt. Mix until the dough becomes a ball and starts to come away from the sides of the bowl. Take out of mixing bowl and wrap tightly in cling film.
Chill the dough (while you make the icing and clean up) about 30-45 minutes.
Preheat oven to 375 degrees. Once chilled, remove cling film and roll out on a lightly floured surface. Use a cookie cutter and place on an ungreased cookie sheet for 10 minutes or until slightly golden at the edges. Again, roll it out once, then twice, after that the cookies get tough and the dough very difficult to work with.
Cool on a rack. When cooled you can then top with icing. Adding all the ingredients, except coloring and blending until smooth. Once smooth add the desired about of food coloring (I’ve always though red food coloring was so bitter tasting so I almost never use it). With this icing you can use a knife, squeeze bottle or piping bag.
These cookies will keep in an airtight container for about 4 days but I can’t be sure since they never have lasted that long here.