kitchen cook

2004-12-13

Byerly's Butter Cookies

2 cups butter, softened
2 cups sugar
1 egg
1 tsp. Vanilla
1/4 tsp. Salt
1 tsp. Baking powder
4 1/4 cups flour

Cream butter, sugar, egg and vanilla until fluffy. Combine dry ingredients; stir into creamed mixture just until blended. Refrigerate covered. Preheat oven to 375.

For Molded Cookies: Shape dough into 1-inch balls; place 2 inches apart on ungreased baking sheets. Flatten with bottom of sugared glass, ceramic cookie press or fork. Bake until set but not brown, 8 to 10 minutes. Remove to wire racks to cool. 8 to 9 dozen.

Tip: Dough must be pliable. If dough is too soft, chill; if dough crumbles, let stand at room temperature.

The Frosting: I use my Grandma's tried and true frosting. Melt 1/4 stick of butter in 1 cup of milk - not to boiling. Add a little at a time and mix with 2 cups of powdered sugar and 1/2 tsp. vanilla until you get the right consistency. You'll want the icing thin, but not too thin so it's dripping. If you're like me, you'll end up using more powdered sugar, more milk/butter until you've got enough frosting to ice many cookies to come. Sure wish I knew the exact measurements to this one!

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