Holiday Butter Cookies Recipe
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Category: |
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Ingredients: |
Ingredients: 2 1/4 cups flour
1/2 tsp salt
1 1/4 cups butter
1 cup icing sugar
2 tsp vanilla
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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 325ºF 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 325ºF 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 325ºF 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 325ºF 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 325ºF 10 to 11 minutes. Cool. Makes 6 dozen. |
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