Here's a couple really yummy butter cookie recipes :)
Butter Cookies
- 3/4 pound (3 sticks) unsalted butter, at room temperature
- 1 cup plus 2 tablespoons granulated sugar
- 6 large egg yolks
- 1 teaspoon pure vanilla extract
- 3 cups plus 2 tablespoons bleached all-purpose flour
- 3/4 teaspoon salt
- Assorted sprinkles
Preheat the oven to 350 degrees F. Cream the butter and sugar in the bowl of an electric mixer fitted with a paddle, on medium speed, scraping down the sides of the bowl as necessary.
Cream the mixture until it is smooth and fluffy. Add the egg yolks 1 at a time, mixing in between each addition. Scrape down the sides of the bowl. Beat for 1 minute and add the vanilla. Combine the flour and the salt in a medium-size mixing bowl. Mix well.
Add the flour mixture to the butter mixture and mix on low speed until it is fully incorporated. Increase the speed to medium and mix until the batter is thick and creamy, about 2 minutes. Scrape down the sides of the bowl and the paddle. Lightly flour a flat surface.
Using a rolling pin, roll out the dough to 1/4-inch thick. Cut the dough into the desired shapes. Line a baking sheet with parchment or waxed paper. Place the cookies on the baking sheet about 2 inches apart. Bake until lightly golden, about 20 minutes.
Remove the cookies from the oven and let cool completely in the pan. Remove the cookies from the pan using a spatula. Repeat the process until all the dough is used.
Frost each cookie and garnish with sprinkles.
BUTTERCREAM FROSTING
- Recipe courtesy Emeril Lagasse, 1999
- 4 ounces cream cheese, softened
- 1/2 stick of butter, softened
- 3/4 pound (about 3 cups) confectioners' sugar, sifted
- 1 teaspoon pure vanilla extract
- 2 to 3 tablespoons milk
- Red, blue, green and yellow food coloring
In a large mixing bowl, with an electric mixer, cream the cheese and butter. Add the sugar, 1/2 cup at a time, mixing after each addition. Add the vanilla and milk and mix well. Add a couple of drops of food coloring and mix well. Yield: about 1 1/2 to 2 cups frosting
Butter Cookies #2
- 1/2 pound (2 sticks) unsalted butter or margarine , softened
- 3/4 cup sugar
- 2 eggs
- 1 tablespoon brandy (optional)
- Dash of salt
- 1/2 teaspoon vanilla
- 3 1/2 cups flour
- 1 egg yolk
- Chopped nuts and raisins or 1 egg white
- Coarse sugar colored with blue food coloring
In a bowl, cream the butter and sugar. Then mix in the eggs, brandy, salt, vanilla, and flour. Let rest for at least 30 minutes in the refrigerator.
Roll out the dough to 1/8- inch thick. Preheat oven to 350 degree.
You can either use cookie cutters or use the point of a toothpick like a knife to cut out cookies in any shapes you want.
Once the cookies have been cut out, gently place them on the baking sheet.
Then either brush them with egg yolk and sprinkle with nuts and raisins or brush with egg white and sprinkle with blue sugar.
Bake for about 10 minutes, or until golden brown. Use a metal spatula to gentle remove each cookie from the baking sheet to a cooling rack or flat plate.