Christmas Butter Cookies #2
Yummy, my family's favorite.
Yield
12 servingsPrep
10 minCook
10 minReady
20 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
butter
|
|
| 1 | cup |
sugar
|
|
| 1 | each |
eggs
|
|
| 1 | tablespoon |
milk
|
|
| 1 | teaspoon |
vanilla extract
|
|
| 2 ¾ | cups |
all-purpose flour
|
|
| 1 | teaspoon |
baking powder
|
|
| ¼ | teaspoon |
salt
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
butter
|
|
| 237 | ml |
sugar
|
|
| 1 | each |
eggs
|
|
| 15 | ml |
milk
|
|
| 5 | ml |
vanilla extract
|
|
| 651 | ml |
all-purpose flour
|
|
| 5 | ml |
baking powder
|
|
| 1.3 | ml |
salt
|
|
Directions
Cream butter, gradually add sugar and beat until light and fluffy.
Beat in egg, milk and vanilla.
Combine flour, baking powder and salt.
Gradually add to creamed mixture.
Chill for ease in handling.
Roll out dough to ⅛ inch thickness on lightly floured surface.
Cut with floured cookie cutters into desired shapes.
Bake on a cookie sheet in preheated 350℉ (180℃) oven 8 to 10 minutes or until lightly browned.
Remove to wire racks to cool.
