What's Cooking at the Genua's?

It's Not Just Popcorn!

Butter Cookies

on December 15, 2010

Christmas cookies wouldn’t be complete without the usual butter cookie. Some cookies are formed using a cookie gun or cookie cutters. This recipe mainly uses cookie cutters but if you want to use your smaller cookie maker go right ahead. These cookies are also frosted! They are easy to cut out and easy to make. Win win! Decorate them with colored sugars, sprinkles or anything you wish to make them festive!

I remember when we were kids there was a wonderful lady on our street who used to make the most incredible butter cookies. We’ve tried to recreate them over the years but they were just never the same. I will always think of her though when I make or eat butter cookies. Why is it when we try and recreate a recipe from childhood it just never quite tastes the same.

I found this recipe from Land O Lakes Butter. They called for “all-natural” eggs in the recipe but just use a regular egg. No big deal. Unless you don’t have to worry about money and can afford those fancy “all-natural” eggs. Also remember to make the dough ahead of time. It should be refrigerated 2-3 hours at least before cutting into cookie shapes.

COOKIE INGREDIENTS:

1 cup butter, softened

1 cup sugar

1 egg

2 tablespoons orange juice

2½ cups all-purpose flour

1 teaspoon baking powder

FROSTING INGREDIENTS:

3 cups powdered sugar

1/3 cup butter softened

1 teaspoon vanilla

1-2 tablespoons milk

food coloring if desired

DIRECTIONS:

1. Combine 1 cup butter, sugar and egg in a large bowl. Beat at medium speed, scraping bowl often, until it is creamy.

2. Add the orange juice and vanilla and mix well. Reduce speed to low. Add flour and baking powder. Beat until well mixed.

3. Divide dough into thirds. Wrap each in plastic food wrap and flatten slightly. Refrigerate until firm, about 2-3 hours.

4. Heat oven to 400º. Roll out dough onto a lightly floured surface, one-third at a time, to 1/8-1/4-inch thickness. Keep remaining dough refrigerated. Cut with 3-inch cookie cutters. Place 1 inch apart onto ungreased cookies sheets. Sprinkle with colored sugar if desired.

5. Bake for 6-10 minutes or until edges are lightly browned.

6. If using the frosting combine powdered sugar, 1/3 cup butter and 1 teaspoon vanilla in small bowl. Beat at low-speed, scraping bowl often and gradually adding enough milk for desired spreading consistency. Tint with food color, if desired. Frost and decorate cooled cookies as you wish!

– If you use a 4 to 5-inch cookie cutter the recipe will make about 2 dozen cookies


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