Tuesday, February 14, 2012
Auntie Jeannie's Famous Butter Cookies
Don't be tempted to skip the butter cookie recipe and use refrigerated dough. It might still be pretty, but DOES NOT taste the same. This recipe is the perfect combination with the sweet royal frosting. I always double the recipe because these cookies are so labor intensive that I want to give them to as many people as possible each time I make them.
3 C flour
1tsp baking powder
1/2 tsp salt
1 C real butter (not margarine or light butter)
3/4 C Sugar
2 Tbsp milk
1 1/2 tsp vanilla
Sift or whisk together flour, baking powder and salt.
Cream butter & sugar. Stir in egg, vanilla and milk. Slowly add in dry ingredients. Chill for 1 hour.
Roll out on a floured surface. Dough might be hard right out of the fridge- just break off a piece and work it with your hand before rolling it out. Be sure to coat the rolling pin with flour so the dough doesn't stick. Cut dough at 1/4 inch thick. Bake at 400 for 6-8 minutes.
I always hate when people say this, but there isn't an exact measurement for this. I always start with 2 cups sugar and add milk a tbsp at a time until I achieve the right consistency.