Butter Cookies
INGREDIENTS:
1 3/4 c Sifted all-purpose flour
3/4 ts Baking powder
1/4 ts Salt
2/3 c Unsalted butter**; at room
-temperature
1 c Sugar
1 Egg; well beaten
1/2 ts Vanilla extract
2 tb Milk
1 3/4 c Sifted all-purpose flour
3/4 ts Baking powder
1/4 ts Salt
2/3 c Unsalted butter**; at room
-temperature
1 c Sugar
1 Egg; well beaten
1/2 ts Vanilla extract
2 tb Milk
MAKES ABOUT 24 COOKIES
** ( 2/3 cups butter is: 1 stick plus 2 2/3 tablespoons)
Sift the flour, measure, and re sift three times with baking powder and salt. Cream the butter; add the sugar and continue creaming until well mixed. Stir in the egg and vanilla. Beat in sifted dry ingredients in two or three portions alternately with milk, beginning and ending with the flour mixture.
Chill the dough for at least 30 minutes. Roll out 1/8 inch thick on a lightly floured board and cut into desired shapes. A finish may be made by brushing with slightly beaten egg white, then placing blanched almonds split lengthwise, pieces of candied cherries, chocolate shot, and the like on top. Or sprinkle with granulated sugar.
Arrange on greased baking sheets and bake in a preheated 400-degree oven for 8 to 12 minutes, or until delicately browned. Cool on wire racks. These cookies are excellent for glazing with icing made from sifted confectioner's sugar and egg white after they are baked and cooled.
** ( 2/3 cups butter is: 1 stick plus 2 2/3 tablespoons)
Sift the flour, measure, and re sift three times with baking powder and salt. Cream the butter; add the sugar and continue creaming until well mixed. Stir in the egg and vanilla. Beat in sifted dry ingredients in two or three portions alternately with milk, beginning and ending with the flour mixture.
Chill the dough for at least 30 minutes. Roll out 1/8 inch thick on a lightly floured board and cut into desired shapes. A finish may be made by brushing with slightly beaten egg white, then placing blanched almonds split lengthwise, pieces of candied cherries, chocolate shot, and the like on top. Or sprinkle with granulated sugar.
Arrange on greased baking sheets and bake in a preheated 400-degree oven for 8 to 12 minutes, or until delicately browned. Cool on wire racks. These cookies are excellent for glazing with icing made from sifted confectioner's sugar and egg white after they are baked and cooled.