Butter Cookies II Good Recipes

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Butter Cookies II

"This is a easy butter cookie that can be used in a cookie press, as a drop cookie or made right into a roll and sliced. There isn't any mystery cookie for a cookie press...Any stiff butter kind may be used. Just make certain to kick back it thoroughly so it continues its shape whilst baking."

Ingredients :

1 cup butter
1 cup white sugar
1 egg
2 2/three cups all-cause flour
1/4 teaspoon salt
2 teaspoons vanilla extract

Instructions :

Prep : 15M	Cook : 36M	Ready in : 1H40M

In a big bowl, cream together the butter and white sugar till light and fluffy. Beat within the egg, then stir inside the vanilla. Combine the flour and salt; stir into the sugar mixture. Cover dough, and chill for as a minimum one hour. Chill cookie sheets.
Preheat oven to four hundred stages F (200 levels C). Press dough out onto ungreased, chilled cookie sheets.
Bake for eight to ten minutes in the preheated oven, or till lightly golden at the edges. Remove from cookie sheets to cool on cord racks.

Notes :

Reynolds® Aluminum foil can be used to maintain meals moist, prepare dinner it frivolously, and make clean-up less difficult.

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