Crisp Butter Cookies Recipe

1.5 6 6
Crisp Butter Cookies Recipe
Crisp Butter Cookies Recipe photo by Taste of Home
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Crisp Butter Cookies Recipe

Read Reviews
1.5 6 6
Publisher Photo
You'll be out of the kitchen quick when you bake these cookies. The would be great to take to a holiday party.—Tammy Mackie, Seward, Nebraska
MAKES:
30 servings
TOTAL TIME:
Prep: 20 min. Bake: 10 min./batch
MAKES:
30 servings
TOTAL TIME:
Prep: 20 min. Bake: 10 min./batch

Ingredients

  • 1/2 cup butter, softened
  • 1 cup sugar
  • 5 large egg yolks
  • 1-1/2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 1/8 teaspoon salt
  • Colored sugar

Directions

In a large bowl, cream butter and sugar until light and fluffy. Beat in egg yolks and vanilla. In a small bowl, combine flour and salt; gradually beat into creamed mixture, mixing well (dough will be very stiff).
On a well-floured surface, roll out dough to 1/8-in. thickness. With a sharp knife or pastry wheel, cut dough into 2-1/2-in. squares, rectangles or diamonds. Place 1 in. apart on ungreased baking sheets. Sprinkle with colored sugar.
Bake at 375° for 7-8 minutes or until lightly browned. (Watch carefully as cookies will brown quickly.) Remove to wire racks to cool. Store in airtight containers. Yield: 2-1/2 dozen.
Originally published as Crisp Butter Cookies in Country Woman November/December 1992, p35

Nutritional Facts

1 cookie (calculated without colored sugar): 77 calories, 3g fat (2g saturated fat), 36mg cholesterol, 27mg sodium, 11g carbohydrate (6g sugars, 0 fiber), 1g protein.

  • 1/2 cup butter, softened
  • 1 cup sugar
  • 5 large egg yolks
  • 1-1/2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 1/8 teaspoon salt
  • Colored sugar
  1. In a large bowl, cream butter and sugar until light and fluffy. Beat in egg yolks and vanilla. In a small bowl, combine flour and salt; gradually beat into creamed mixture, mixing well (dough will be very stiff).
  2. On a well-floured surface, roll out dough to 1/8-in. thickness. With a sharp knife or pastry wheel, cut dough into 2-1/2-in. squares, rectangles or diamonds. Place 1 in. apart on ungreased baking sheets. Sprinkle with colored sugar.
  3. Bake at 375° for 7-8 minutes or until lightly browned. (Watch carefully as cookies will brown quickly.) Remove to wire racks to cool. Store in airtight containers. Yield: 2-1/2 dozen.
Originally published as Crisp Butter Cookies in Country Woman November/December 1992, p35

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Reviews forCrisp Butter Cookies

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DDPLoeches User ID: 1536323 235851
Reviewed Oct. 29, 2015

"How do you get 4 dozen cookies and72 servings?"

MY REVIEW
andrea JENKINS User ID: 5634124 25278
Reviewed Mar. 18, 2014

"my all time favorite"

MY REVIEW
blstranger User ID: 1515442 13073
Reviewed Nov. 16, 2011

"I think vanilla was left out of the recipe...."

MY REVIEW
txchicinwa User ID: 1862650 12481
Reviewed Dec. 11, 2010

"If I could give this recipe no stars I would. As the two other reviewers said, it's very bland. No amount of colored sugar could improve that."

MY REVIEW
MSBscRn User ID: 3068469 8678
Reviewed Nov. 27, 2010

"Needed flavoring. No taste. Too crumbly not crispy."

MY REVIEW
downundercanadian User ID: 4302163 18163
Reviewed Dec. 30, 2009

"Very bland. No taste at all even with the sprinkles!"

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