Butter Cookies

Butter Cookies

With all the cookies I make, especially this time of year, there are a few classics. This cookie is one of them. They are crisp on the outside and tender inside, delicate and rich at the same time. A lovely addition to any holiday cookie assortment. I like to roll them, and then dip in tinted sugars or sprinkles before baking. Simple and pretty, too. They can also be baked, cooled and then dipped in melted chocolate and nuts, if you prefer.

Classic Butter Cookies

1 c. butter
1 c. sugar
1 egg
1 t. vanilla
2 ¼ c. flour
1 t. baking powder
¼ t. salt

Beat sugar and butter together until fluffy and then beat in egg and vanilla. Combine dry ingredients and stir into butter mixture. Chill dough at least a couple of hours. Roll dough into ¾-1 inch balls and roll in sugar, sprinkles or nuts. Place 2 inches apart on ungreased baking sheet and bake in a preheated 375 –degree oven for 8-10 minutes. Cookies will flatten somewhat. Makes about 6 dozen cookies.
Variations: You can bake plain cookies and then dip cooled cookies in melted chocolate and then in chopped nuts or sprinkles.
Form into balls and place on baking sheet then press a nutmeat into the center of each. When cool you can drizzle with a small amount of melted chocolate or glaze.