Crystal Butter Cookies 1980 – a delicious recipe with butter, sugar, vanilla, flour, salt, egg yolk. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Line cookie sheets with parchment.
2
Beat together butter, sugar, vanilla, on low speed of mixer, until creamy and fluffy.
3
Add salt and flour all at once and continue beating two minutes until well blended.
4
Wrap and refrigerate for 30 minutes in saran wrap.
5
Divide dough into three equal logs, or cylinders about 1 1/4 inches in diameter.
6
Refrigerate another 15 minutes.
7
Beat egg yolk.
8
Roll each log into beaten yolk and then onto the crushed broken rock candy.
9
Pressing lightly so the candy adheres to the dough.
10
Slice each into 1/2 slices and place onto parchment lined cookie sheets.
11
Bake 400 degrees f.
12
for 10 minutes, until set and lightly golden.
13
Remove and cool on wire rack.
632
kcal
Calories
38
g
Fat
66
g
Carbs
9
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: ¾ cup room temperature butter, ½ cup granulated sugar, 1 teaspoon vanilla extract, 1 ¾ cups all-purpose flour, and more.
Yes, Crystal Butter Cookies 1980 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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