(Makes about 24)
2-1/4 cups flour
1-1/2 teaspoons baking powder
8 ounces butter, room temperature
1 cup sugar
1 teaspoon vanilla extract
1 cup confectioners’ sugar
2 to 3 teaspoons milk
To make the cookies:
In a bowl, combine the flour and baking powder.
In another bowl, cream together the butter and sugar.
Add the eggs and vanilla to the butter and blend well. Add the flour mixture until well combined. Flatten the dough into a disk, wrap, and refrigerate for at least 4 hours.
Preheat the oven to 400 degrees F.
Grease or line baking sheets with parchment paper.
On a lightly floured surface, roll the dough out to 1/4-inch thickness. Using cookie cutters, cut the cookies and place them on prepared baking sheets. Bake for 6 to 8 minutes, until the cookies color slightly. Transfer to wire racks to cool. You can serve them plain or add the icing when cookies are completely cooled.
To make the Icing:
Combine the sugar and milk until it forms a loose paste.
Brush the cookies with the icing and decorate them with sprinkles.
Butter cookies are sweet, buttery, and crisp ... a perfect cookie combination. They are easy to make and decorate for any occasion. To help butter cookies keep their shape and crisp edges when using cookie cutters, cut your cookie shapes out and place them on the baking sheets. Refrigerate the cookies on the baking sheets for about 30 minutes before baking. Rerolled dough does seem to spread a little more than the intial batch but they are still perfectly acceptable.
To beat room temperature butter with sugar until the mixture is light and fluffy. The process creates tiny air bubbles in the batter, which gives baked goods a lighter texture. Creaming is an essential step in making cookie and cake recipes.
DESSERTS > COOKIES > BUTTER COOKIES
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