Basic Country Butter Cookies Part 1 Recipe

1. 1

   In large owl with electric mixer at medium speed, beat butter, sugar and vanilla till light and fluffy; beat egg in well.

2. 2

   In small bowl combine flour, baking pwdr and salt; with mixer at low speed, beat into butter mix to blend well.

3. 3

   Flatten dough to disk shape; chill, wrapped in plastic, 30 min.

4. 4

   Work with one-fourth dough at a time; keep remainder refrigerated.

5. 5

   Heat oven to 350 F. Roll dough out to 1/8 or possibly 1/4-inch thickness on lightly floured surface and cut into desired shapes; or possibly, mold in shapes.

6. 6

   Place on ungreased cookie sheets, spacing about 1 inch apart; bake 8 to 15 min, depending on thickness of dough, till lightly browned.

7. 7

   Cold on wire racks.

8. 8

   Store in airtight containers.

9. 9

   Makes 2 1/2 to 5 dozencookies, depending on size.

10. 10

    Follow basic recipe above, with the variation below: 1.

11. 11

    PINK SUGAR CANES: Beat 2 tbsp.

12. 12

    seedless raspberry jam and few drops red food coloring into half dough; after chilling, roll plain and colored dough by heaping teaspoonsful into 6-inch-long ropes.

13. 13

    Twist ropes together by twos to create candy canes.

14. 14

    Brush lightly with beaten egg white; sprinkle with pink sugar crystals.

15. 15

    Bake 8 to 10 min.

* Per serving · 4 servings · Values may vary.

No additional tips available.