Classic Butter Cookies

Published December 15, 2014

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

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.