How to make it

  • For Butter Cookies

  • Cream butter with sugar. Beat until light and fluffy.
  • Add flour a lil at a time until a stiff workable dough forms.
  • Let refrigerate at about 15 minutes.
  • Roll cookies out on a clean, dry surface with a lil flour, if needed, to avoid sticking. Roll out to between 1/4-1/2 inch sheet.
  • Cut with metal cookie cutters.
  • Place on prepared baking sheet(parchment works best) or a baking stone(this is what I use)
  • Bake in a preheated 350 oven for 12-14 minutes until edges are just starting to turn golden.
  • Let cookies cool at least 15 minutes on the pan then carefully remove to a cooling rack to cool completely.
  • Ice cookies when completely cooled.
  • For Butter Cream Frosting

  • Beat butter with vanilla and careflly add powdered sugar alternating with a T at a time of cream and mix well. Continue until desired consitency is achieved. I don't do the smooth perfect iced cookies, because we like the more rustic's what we remember...but, you could ice these cookies with any favorite glaze or icing, if desired.
  • Decorate as desired.
  • **this cookie dough can also be rolled into a log, chilled well, and sliced to bake rather than rolling out to ice and decorate.

Reviews & Comments 2

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  • LuckyNoodles 4 years ago
    Nice light butter cookie with wonderful icing! The shape stayed nicely too if you need to worry about that. They do puff a bit but not too much. And the icing, well I licked the bowl :)
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  • jett2whit 4 years ago
    Thanks for sharing! They look scrump dilly ish us!
    Was this review helpful? Yes Flag

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