Buttercups Recipe
Buttercups Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
These cookies began as simple Christmas cutouts. One day I decided to make them with a brown butter filling. Sometimes I'll fill the centers with melted chocolate. —Alice Le Duc, Cedarburg, Wisconsin
Recommended: Baking with Squash
MAKES:
18 servings
TOTAL TIME:
Prep: 25 min. + chilling Bake: 10 min./batch + cooling
MAKES:
18 servings
TOTAL TIME:
Prep: 25 min. + chilling Bake: 10 min./batch + cooling

Ingredients

  • 1 cup butter (no substitutes), softened
  • 1-1/2 cups confectioners' sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 2-1/2 cups all-purpose flour
  • FILLING:
  • 1/4 cup butter (no substitutes)
  • 1-1/2 cups confectioners' sugar
  • 3/4 teaspoon vanilla extract
  • 5 tablespoons water
  • 1/4 cup raspberry preserves or fruit preserves of your choice

Directions

In a mixing bowl, cream butter and sugar. Beat in egg and vanilla. Gradually add flour. Divide dough in half; wrap each portion in plastic wrap. Refrigerate for 2 hours or until easy to handle; unwrap. On a lightly floured surface, roll out each portion of dough to 1/8-in. thickness. Cut with a 2-1/2-in. scalloped cookie cutter dipped in flour. Cut a 1-in. hole in the center of half of the cookies with a bottle cap. Place 2 in. apart on ungreased baking sheets. Bake at 375° for 8-10 minutes or until lightly browned. Remove to wire racks to cool.
In a saucepan, heat butter over medium heat until golden brown. Remove from the heat; gradually add sugar, vanilla and enough water to achieve a spreading consistency. Spread on the bottom of the solid cookies; place cookies with cutout centers over filling so the scallop edges alternate. Place 1/2 teaspoon preserves in center of each. Yield: 3 dozen.
Originally published as Buttercups in Best of Country Cookies 1999, p101

Nutritional Facts

2 each: 269 calories, 13g fat (8g saturated fat), 46mg cholesterol, 133mg sodium, 36g carbohydrate (22g sugars, 0 fiber), 2g protein.

  • 1 cup butter (no substitutes), softened
  • 1-1/2 cups confectioners' sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 2-1/2 cups all-purpose flour
  • FILLING:
  • 1/4 cup butter (no substitutes)
  • 1-1/2 cups confectioners' sugar
  • 3/4 teaspoon vanilla extract
  • 5 tablespoons water
  • 1/4 cup raspberry preserves or fruit preserves of your choice
  1. In a mixing bowl, cream butter and sugar. Beat in egg and vanilla. Gradually add flour. Divide dough in half; wrap each portion in plastic wrap. Refrigerate for 2 hours or until easy to handle; unwrap. On a lightly floured surface, roll out each portion of dough to 1/8-in. thickness. Cut with a 2-1/2-in. scalloped cookie cutter dipped in flour. Cut a 1-in. hole in the center of half of the cookies with a bottle cap. Place 2 in. apart on ungreased baking sheets. Bake at 375° for 8-10 minutes or until lightly browned. Remove to wire racks to cool.
  2. In a saucepan, heat butter over medium heat until golden brown. Remove from the heat; gradually add sugar, vanilla and enough water to achieve a spreading consistency. Spread on the bottom of the solid cookies; place cookies with cutout centers over filling so the scallop edges alternate. Place 1/2 teaspoon preserves in center of each. Yield: 3 dozen.
Originally published as Buttercups in Best of Country Cookies 1999, p101

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MY REVIEW
GirlyBob User ID: 6409585 102121
Reviewed Dec. 17, 2011

"This cookie is fantastic and so delicious! I did not make any substitutions as they were that good. I made an extra batch using peanut butter instead of the butter filling and those were great too. :)"

MY REVIEW
carthuplas User ID: 3216344 25511
Reviewed Dec. 16, 2009

"These cookies are my new favorite - absolutely yummy."

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