1 c (2 sticks) unsalted butter,
Room temperature
1/2 c Sugar
1/2 ts Salt
1 lg Egg yolk
2 1/4 c All-purpose flour
In a large bowl of an electric mixer, cream the butter with the
sugar, salt and egg yolk until smooth. Blend in the flour until the
mixture blends into a smooth dough. Wrap the dough in a plastic bag
and refrigerate 1/2 hour or up to two days.
Preheat the oven to 350 degrees. Roll out the dough on a
lightly-floured surface to 1/8-inch thickness. Cut into desired
shapes using cookie cutters. Place on lightly-greased cookie sheets.
Sprinkle with decorating sugar. Bake for 12 to 15 minutes.
Yield: 3 1/2 dozen
Candy Cane Butter Cookies: add 1 teaspoon almond extract, 1 teaspoon
anise and 10-12 drops red food coloring
Hungarian Holiday Butter Nut Cookies: add 1 teaspoon vanilla, 1 cup
ground pecans
Maple Butter Cookies: add 1 teaspoon maple flavoring, substitute 1/4
cup brown sugar for 1/4 cup of the white sugar
BAKERS’ DOZEN BEATRICE OJAKANGAS SHOW #BD1A56
Yields
4 servings
