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All-Purpose Butter Cookies Recipe

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This recipe for All-Purpose Butter Cookies is from Our Favorite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 whole egg, plus 1 yolk
1 tsp. vanilla extract
1/2 tsp. salt
2 sticks (16 Tbsp.) unsalted butter, at room temperature
1 c. granulated sugar
2 1/2 c. bleached all-purpose flour
Directions:
Directions:
With electric mixer, cream butter, sugar and salt on medium speed until light and fluffy
Add yolk, beat well, then add whole egg and vanilla; continue beating until well-incorporated
Add flour and beat on low speed until flour is just mixed
Divide dough in half and wrap in plastic
Refrigerate until firm, at least 1 hour (Dough can be refrigerated up to 2 days or double-wrapped and frozen up to 1 month)
Adjust oven racks to upper and lower-middle positions and preheat oven to 375º
Line 2 baking sheets with parchment paper
Remove one disk of dough from refrigerator and cut in half
Return unused portion to refrigerator
Lightly flour surface and roll dough to 1/8 inch thick, using a spatula to loosen dough and lightly sprinkling work surface with flour as needed
Using a cookie cutter dipped in flour, cut dough into desired shapes
Place half inch apart on cookie sheets.
Bake for 12 - 14 minutes or until golden brown (halfway through baking, rotate the cookie sheets from upper to lower racks and from facing the back of the oven to facing the front, to ensure even baking)
Let cool on wire rack
Personal Notes:
Personal Notes:
Divide each batch of dough in half and make 2 flavors:
Cherry Almond: Stir in 1/4 tsp. almond extract and 1/2 c. dried cherries. Roll in 3/4 c. toasted slivered almonds and top each with 3 toasted slivered almonds
Cranberry Orange Walnut: Stir in 1/2 tsp. finely grated orange zest and 1/2 c. dried cranberries. Roll in 1/2 c. toasted walnuts, chopped

 

 

 

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