Basic Butter Cookies Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: ½ lb soft butter (2 sticks)
2 cups sugar
2 eggs
2 tsp. vanilla
¼ cup milk
4 cups flour
2 tsp. baking powder
¼ tsp. baking soda
¼ tsp. salt
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Directions: |
Directions:Stir together flour, baking powder, soda, and salt (just mix them with a spoon).
Cream thoroughly butter, sugar, eggs, and vanilla.
Add milk, then flour mixture gradually.
Dough will be very stiff.
For Rolled Cookies: Refrigerate dough for several hours or overnight. Roll dough on a lightly floured surface. Cut with floured cutter. Keep unused dough in the refrigerator until ready to roll out. Bake at 375ºF for 7-8 min.
For Chocolate Chip Cookies: Do NOT refrigerate. Add 1 package (2 cups) of chocolate chips (semi-sweet) to dough and drop by teaspoonful into cookie sheet. Bake at 375º for 12 min. Do not overbake. Cookies should be light brown on the bottom and soft on the top.
For Chocolate Chip Cookie Bars: Add 1 package (2 cups) of chocolate chips (semi-sweet) to dough and spread mixture into two baking dishes, a 9x13 and an 8x8. Bake at 325ºF for ~23 minutes. Do not overbake. Cookies should be light brown around the edges and soft on the top. Let cool. Cut into bars. |
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Personal
Notes: |
Personal
Notes: Prepared by Betty Walker for her family since the 1970's. She originally made them exclusively into bars, but has since started adding pecans to the dough, freezing into 4 log shapes, cutting into slices as needed, and baking at 375ºF for 7-8 min.
Beth Lev-Tov ices the cutout cookies (after they have been baked and cooled) with this recipe:
Mix 2 c. powdered sugar, ½ tsp. vanilla, and ¼ c. softened butter. Add ½ c. milk or less -- to desired consistency. Frost cookies as desired.
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