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Buttery Sugar Cookies Recipe

It's a good thing this recipe makes a big batch because no one can stop eating just one! These crisp buttery cookies truly do melt in your mouth.

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Buttery Sugar Cookies Recipe

Prep: 25 min. + chilling Bake: 10 min./batch

Yield: 69 Servings

25 10 35

Ingredients

2 cups butter, softened
2 cups sugar
3 eggs
5 tablespoons milk
1 teaspoon vanilla extract
6-1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
Additional sugar
Walnut halves or raisins, optional

Directions

In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in milk and vanilla. Combine the flour, baking soda, baking powder and salt; gradually add to the creamed mixture and mix well. Cover and refrigerate for 1 hour or until easy to handle.
On a lightly floured surface, roll out to 1/4-in. thickness. Cut with floured 2-1/2-in. cookie cutters. Place 1 in. apart on greased baking sheets. Sprinkle with sugar; place a walnut or raisin in the center of each if desired.
Bake at 350° for 8-10 minutes or until lightly browned. Remove to wire racks to cool. Yield: about 11-1/2 dozen.

Nutritional Facts 1 serving (2 each) equals 116 calories, 6 g fat (3 g saturated fat), 24 mg cholesterol, 115 mg sodium, 15 g carbohydrate, trace fiber, 2 g protein.

Originally published as Buttery Sugar Cookies in Best of Country Cookies , p51

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Reviews for Buttery Sugar Cookies

Buttery Sugar Cookies

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(1-1) of 1 reviews

Reviewed on May. 21, 2010 by RenaeR

Many compliments received for these cookies- I made them for a Home school day at our state's Capitol, and they went over very well.

The secret to rolling out the dough is to use one portion at a time and keeping the rest in the refrigerator.

I made a confectioner's sugar glaze to go over the top, and cut them out with West Virginia state shaped cookie cutters. I made the glaze from confectioner's sugar and water.