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Crisp Butter Cookies

 Crisp Butter Cookies
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
72 ServingsPrep: 20 min. Bake: 10 min./batch


  • 1/2 cup butter, softened
  • 1 cup sugar
  • 5 egg yolks
  • 1-1/2 teaspoons McCormick® Pure 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 1/2 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: 4 dozen.