Butter Cookies
Butter Cookies
These classics never need innovation. They are perfect in their simplicity! I wish I still had the spritz cookie press that we used years ago. The vintage press made the sweetest trees and bell shaped cookies.
Tip: Be sure to cream the butter and sugar until fluffy. It will make it easier to pipe.
BUTTER COOKIES
MAKES ABOUT 50
1/2 pound butter, softened
3/4 cups sugar
1 teaspoon vanilla
1 egg
1 cup cake flour
1 1/2 cups all purpose flour
1/2 teaspoon baking powder
pinch of salt
Preheat oven to 350 F.
In the bowl of a standing mixer fitted with paddle attachment, cream the butter and sugar until very fluffy, 5 to 6 minutes.
Add egg and vanilla. Mix until well blended.
On low speed, add flour, salt and baking powder. Mix just until blended.Color dough with food coloring, if desired.
Fill a pastry bag fitted with a large star tip. Pipe cookies into a 1 1/2” shell shape onto a parchment lined cookie sheet, spacing each 2 inches apart. Top with a cherry, if desired. Or fill a cookie gun with dough and press shapes onto parchment lined cookie sheet. Decorate with coarse sugar.
Bake 10 to 15 minutes or until the edges begin to brown.
Cool cookies on wire cooling racks.
Store at room temperature in an airtight container.