Best Ever Butter Cookies
We first ran this recipe for Best Ever Butter Cookies back in 2000, and they’ve been a favorite cutout Christmas cookie ever since.
By Yankee Magazine|Dec 14 2017|
Coffee By Design | Portland, Maine
Photo Credit : Katherine KeenanWe first ran this recipe for Alice Lehr’s Best Ever Butter Cookies back in 2000, and they’ve been a favorite butter Christmas cookie ever since. Allow extra time to chill the dough overnight for best results when rolling and cutting into shapes.
Yield:
2-3 dozen cookiesIngredients
5 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
2 cups (4 sticks) butter, softened
1 1/2 cups sugar
2 eggs
1 teaspoon vanilla extract
Instructions
Sift or whisk the flour, baking powder, and salt until thoroughly combined. Set aside. In a large bowl, cream the butter and sugar. Beat in the eggs and vanilla.
Gradually add the flour mixture to the butter mixture, beating well after each addition. Chill the dough overnight.
The next day, heat the oven to 375°F. On a lightly floured board roll out one quarter of the dough at a time to 1/8-inch thickness. (Keep remaining dough refrigerated.) Cut into desired shapes with floured cookie cutters.
Place 1 inch apart on an ungreased cookie sheet and bake until lightly browned, about 6 to 8 minutes. Cool for a few minutes on the cookie sheet, then transfer to a rack to cool completely. Decorate as desired.
