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