"One of the very nicest things about life is the way we must regularly stop whatever it is we are doing and devote our attention to eating."--Luciano Pavarotti

Holiday Butter Cookies Recipe

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This recipe for Holiday Butter Cookies, by , is from Family & Friends Favorites, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Diane Ciulla
Added: Thursday, January 15, 2009

Category:
Category:

Ingredients:  
Ingredients:  
2 1/4 cups flour
1/2 tsp salt
1 1/4 cups butter
1 cup icing sugar
2 tsp vanilla

Directions:
Directions:
Stir together flour & salt. Cream butter, gradually beat in sugar & vanilla. Add dry ingredients to creamed mixture part at a time. Proceed with one of the following variations:

Almond Crescents:
Stir 1 cup ground Almonds into dough. Form into 1" balls, shape into crescents. Place on ungreased baking sheets. Bake at 325F 12-15 minutes. Cool. Drizzle with melted semi-sweet chocolate. Makes 6 dozen.

Toasted Pecan Shorties:
Stir 1 1/2 cups chopped toasted pecans into dough. Form into 1/2" balls. Place on ungreased baking sheet, flatten in criss-cross pattern with fork. Bake at 325F 10-12 minutes. Cool. Makes 12 dozen.

Chocolate Nut Tipped Logs:
Form dough into 1" balls; shape into 2" long cylinders. Place on ungreased baking sheets. Bake at 325F 12 to 15 minutes Cool. Dip ends in melted semi-sweet chocolate then in finely chopped walnuts. Makes 6 dozen.

Chocolate Buttons:
Stir 1 1/2 cups chopped toasted hazelnuts into dough. Form into 1/2" balls. Place on ungreased sheet with thumb make indentation in centre of each cookie. Bake 325F 10 to 12 minutes. Fill indentation with melted semi-sweet chocolate. Makes 12 dozen.

Mini Chip Crisps:
Stir 1 1/2 cups miniature chocolate chips into dough. Form into 1" balls. Place on ungreased cookie sheet, flatten to 2" rounds with bottom of glass dipped in flour. Bake 325F 10 to 11 minutes. Cool. Makes 6 dozen.

 

 

 

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