When I was a child, my Godmother, Pearl, would bring or send butter cookies
every Christmas. They were thin, crisp and delicious, yet not too sweet. This
recipe comes from the 1950 Betty Crocker Picture Cook Book.
Pearl's Butter Cookies
1 C butter
1/2 C sugar
1 egg
3 tsp vanilla or other flavoring
2 C flour
1/2 tsp baking powder
for glaze: 1 egg yolk plus 2 tsp water
blanched almonds or pecan halves, optional
Preheat the oven to 425 degrees F.
Cream together butter and sugar until light and fluffy. Add the egg and mix in thorougly. Stir in the vanilla or other flavoring(s). Mix together the flour and baking powder (the original recipe calls for sifting them together) and stir the flour-sugar mixture into the butter mixture.
Wrap dough in plastic wrap and refrigerate. Once chilled, roll the dough out very thin (1/16" - 1/8"
and cut
into desired shapes and place on ungreased baking pan.
If desired, glaze cookies by mixing together 1 egg yolk and 2 Tbsp water. Brush a small amount onto each cookie and, if desired, you may scatter sprinkles on top of the cookies, with the egg acting as a sort of glue. If desired, press a blanched almond or pecan half into each cookie.
Bake in the preheated oven at 425 degrees F for 5 to 7 minutes -- until delicately brown.
Makes about 7 dozen 2" cookies.
Pearl's Butter Cookies
1 C butter
1/2 C sugar
1 egg
3 tsp vanilla or other flavoring
2 C flour
1/2 tsp baking powder
for glaze: 1 egg yolk plus 2 tsp water
blanched almonds or pecan halves, optional
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Preheat the oven to 425 degrees F.
Cream together butter and sugar until light and fluffy. Add the egg and mix in thorougly. Stir in the vanilla or other flavoring(s). Mix together the flour and baking powder (the original recipe calls for sifting them together) and stir the flour-sugar mixture into the butter mixture.
Wrap dough in plastic wrap and refrigerate. Once chilled, roll the dough out very thin (1/16" - 1/8"
and cut
into desired shapes and place on ungreased baking pan.If desired, glaze cookies by mixing together 1 egg yolk and 2 Tbsp water. Brush a small amount onto each cookie and, if desired, you may scatter sprinkles on top of the cookies, with the egg acting as a sort of glue. If desired, press a blanched almond or pecan half into each cookie.
Bake in the preheated oven at 425 degrees F for 5 to 7 minutes -- until delicately brown.
Makes about 7 dozen 2" cookies.
