Beautiful Butter Cookies

This is possibly one of the most versatile cookies I know. The original recipe calls for decorating with a smooth Royal Icing. Another, less sugary, alternative is to use an Egg Paint. I use Egg Paint much more as it allows for more precise decorating and I don’t have to worry about loading my four-year-old up with sugar when he is allowed a few for dessert. I will do an Egg Paint post later.

The other great thing about this recipe is its adaptability to any season or occasion imaginable, as a Cookie-Cutter recipe. Use any shape cookie cutter you wish, but keep in mind that the larger the shape, the fewer cookies it will make per batch.

Difficulty: Easy-Moderate

Ingredients

• 2 1/4 CUPS flour
• 1/4 TSP salt
• 1 CUP sugar
• 3/4 CUP unsalted butter, softened
• 1 egg
• 1 TSP vanilla extract
• 1 TSP almond extract

How To:

1. Combine flour and salt in a medium bowl; set aside.
2. Beat sugar and butter in a large bowl until light and fluffy. Beat in egg, and vanilla and almond extracts. Slowly add flour mixture on low speed until well blended.
3. Divide dough in half. Cover with plastic cling wrap and refrigerate 30 minutes until firm.
4. Preheat oven to 350ﾟF. Roll first half of dough on a lightly floured surface to 1/4th-inch thickness. Cut dough with desired cookie cutter(s) and repeat with remaining dough. Transfer cutouts to ungreased cookie sheets.
5. Bake 12 to 15 minutes until edges are lightly browned. Remove to wire racks to cool completely. Store air-tight to maintain soft freshness.