Great, simple spritz butter cookies! Not too sweet, but nice and buttery. This recipe made 4 trays full, about 5 dozen cookies not including the gobs of dough my 4 year old swiped. One hint – you probably won’t need to refrigerate the dough to use in a cookie press unless it’s really hot in your kitchen. We used dough at room temp and the cookies came out perfect on our first try. This one’s a keeper!
Whether it’s a bake sale, a friend stopping over to chat, or just an impromptu sweet afternoon snack for the kids, there always seems to be a fitting occasion for baking up some cookies. Of course, as far as cookies go, we don’t think you really need any occasion at all! Cookies are the perfect “just because” dessert and we love to have them around the house whenever we can just in case our sweet tooth needs satisfying… But whatever your reason is for getting out the oven mitts, these cookies will exceed your expectations. They’re crispy and buttery and just sweet enough and we just adore them.
These cookies are FANTASTIC!!!! They taste just like the Danish Butter Cookies that come in the tins at the store. The key is to really beat the butter and sugar, then the egg and vanilla until it looks fluffy.
The key to these cookies is using salted butter. The salt gives a nice contrast to their sweetness and their rich butter flavor. Since this is such a simple cookie, it helps to use a high-quality butter so you get as much flavor as you can. The recipe is really just a few basic ingredients, but these cookies shine in their simplicity.
I made a double batch of these yesterday. However, I didn’t use the cookie press, I just rolled them out and cut them into circles. I baked them just until they were set- no browning (I like them soft). I made a frosting out of 1 stick of margarine softened, 1 lb. powdered sugar, 1 tsp. vanilla extract, and a scant 1/4 c. milk to use on them, then decorated with colored sugars. They turned out great! My husband loved them and wouldn’t even let me throw 3 or 4 cookies out that I had cut too thin and had browned! These are the best, although I don’t know how much I would have liked them if I wouldn’t have put icing on them.
2 cups all-purpose flour
1 cup (2 sticks) salted butter, softened
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