How to make it

  • Measure and sift flour, again, measure and sift again.
  • Set this aside.
  • Cream butter with mixer really well, add sugar SLOWLY & keep creaming until light and fluffy.
  • Add egg and beat well.
  • Add sifted flour small amount at a time. Mixing well after each addition.
  • Add vanilla
  • Divide dough into 2 batches.
  • Shape each batch into a long roll about 12 inches & 1 ½ in diameter.
  • Chill overnight.
  • Before baking take the rolls out 20 minutes before baking.
  • Preheat oven to 400 degrees.
  • On un-greased cookie sheet or sheet lined with parchment paper (which I use)
  • Slice cookies very thin 1/4" thin or less, if you cut this thicker it is more like shortbread, both ways are wonderful. I prefer thin.
  • Bake these on 400 degrees for ONLY 4-5 minutes tops!
  • These are not to brown.
  • They may brown a bit on edges that is ok, don’t let all the cookie brown. I watch them very carefully so they don't brown at all. But if edges

Reviews & Comments 1

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    " It was excellent "
    cardinal54 ate it and said...
    Great butter cookie post. gets my 5 forks, Lucy
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