Roll out dough on floured board to 1/8 inch thickness.
8
Cut in various shapes with floured cookie cutters.
9
Bake on cookie sheet in moderately hot oven, 375 degrees for 8 to 10 minutes.
10
Variations: Use same basic dough with the following changes:.
11
CHOCOLATE: Melt and cool 1 1/2 squares unsweetened chocolate and add to creamed mixture and blend well.
12
LEMON: Substitute 1 1/2 tablespoons grated lemon rind and 1 1/2 teaspoons lemon juice for vanilla.
13
NUTTY BUTTERSCOTCH: Sustitute 1 cup firmly packed brown sugar for granulated sugar.
14
Add 1/2 cup finely chopped walnuts to dry ingredients.
15
COCONUT: Substitute 1 teaspoons almond extract for vanilla.
16
Add 1/2 cup finely chopped coconut to dry ingredients.
602
kcal
Calories
26
g
Fat
86
g
Carbs
8
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: ½ cup butter, 1 cup sugar, 1 egg, ¾ teaspoon vanilla, and more.
Yes, Butter Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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