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Recipe: Best Ever Vanilla Butter Cookies
Similar Categories: Best, Ever, Vanilla, Butter, Cookies
1 cup butter, softened
1 cup sugar
1 egg
2 tablespoons milk
1 tablespoon vanilla
2 1/2 cups all-purpose flour
1 teaspoon baking powder
Glaze Ingredients:
2 1/2 cups powdered sugar
2 tablespoons water
1 tablespoon butter, softened
1 tablespoon light corn syrup
1/2 teaspoon vanilla, if desired
Food color, if desired
Decorator candies, sugars, etc., if desired
Combine 1 cup butter, sugar and egg in large mixer bowl. Beat at
medium speed, until creamy (1 to 2 minutes). Add milk and 1
tablespoon vanilla. Continue beating, scraping bowl often, until
well mixed (1 to 2 minutes). Reduce speed to low. Add flour and
baking powder; beat, scraping bowl often, until well mixed (1 to 2
minutes).
Divide dough in thirds. Shape each third into a ball on plastic food
wrap. Wrap in plastic food wrap; flatten to 1/2 inch. Refrigerate
until firm (2 to 3 hours).
Heat oven to 400F. Roll out dough on lightly floured surface, one-
third at a time (keeping remaining dough refrigerated), to 1/8 to
1/4-inch thickness. Cut with cookie cutters. Place 1 inch apart on
ungreased cookie sheets. Bake for 6 to 10 minutes or until edges are
lightly browned. Cool completely.
Combine powdered sugar, water, 1 tablespoon butter, corn syrup and
1/2 teaspoon vanilla in small mixer bowl; mix until powdered sugar
is moistened. Beat at medium speed until smooth, adding additional
water if necessary, to reach desired glazing consistency. Tint with
food color, if desired.
Glaze cooled cookies. Add decorator candies, if desired. Let stand
until glaze is hardened (6 hours or overnight).
Yield: 3 dozen (2-inch) cookies
1 cup sugar
1 egg
2 tablespoons milk
1 tablespoon vanilla
2 1/2 cups all-purpose flour
1 teaspoon baking powder
Glaze Ingredients:
2 1/2 cups powdered sugar
2 tablespoons water
1 tablespoon butter, softened
1 tablespoon light corn syrup
1/2 teaspoon vanilla, if desired
Food color, if desired
Decorator candies, sugars, etc., if desired
Combine 1 cup butter, sugar and egg in large mixer bowl. Beat at
medium speed, until creamy (1 to 2 minutes). Add milk and 1
tablespoon vanilla. Continue beating, scraping bowl often, until
well mixed (1 to 2 minutes). Reduce speed to low. Add flour and
baking powder; beat, scraping bowl often, until well mixed (1 to 2
minutes).
Divide dough in thirds. Shape each third into a ball on plastic food
wrap. Wrap in plastic food wrap; flatten to 1/2 inch. Refrigerate
until firm (2 to 3 hours).
Heat oven to 400F. Roll out dough on lightly floured surface, one-
third at a time (keeping remaining dough refrigerated), to 1/8 to
1/4-inch thickness. Cut with cookie cutters. Place 1 inch apart on
ungreased cookie sheets. Bake for 6 to 10 minutes or until edges are
lightly browned. Cool completely.
Combine powdered sugar, water, 1 tablespoon butter, corn syrup and
1/2 teaspoon vanilla in small mixer bowl; mix until powdered sugar
is moistened. Beat at medium speed until smooth, adding additional
water if necessary, to reach desired glazing consistency. Tint with
food color, if desired.
Glaze cooled cookies. Add decorator candies, if desired. Let stand
until glaze is hardened (6 hours or overnight).
Yield: 3 dozen (2-inch) cookies
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