These are tender, flavorful cookies that can be eaten as is, or decorated as you choose. As the holidays approach, you’ll want to make a couple of batches cut into different shapes to bring to parties. The cookies can be decorated with a dab of flavored frosting and ground nuts, painted with a light glaze, or be mixed with chopped nuts folded into the dough. This buttery cookie is one of my favorites, and any holiday would not be the same in my house without it. The only trick to this recipe is to remove the cookies from the oven before they begin to brown. These cookies store well for up to three weeks, and freeze well for up to three months in an airtight container.
Deborah Mele 2011
- 1 Pound Butter, Brought To Room Temperature
- 1 Cup Powdered Sugar
- 4 Cups All-Purpose Flour
- 1 Teaspoon Baking Powder
- 1 Teaspoon Vanilla Extract
- Beat together the butter and sugar until light, then add the flour, baking powder and vanilla, and mix just until smooth.
- Wrap the dough in plastic wrap, and refrigerate 1 hour.
- Preheat oven to 325 degrees F.
- Place sheets of parchment paper, or silicone baking liners on two cookie pans.
- On a lightly floured counter or board, roll the dough out to a thickness of 1/2 inch.
- Cut into desired shapes, or use lightly flowered cookie cutters of your choice.
- Place the cookies 2 inches apart, and bake for 12 to 15 minutes, or just as the cookies begin to color.
- Store in an airtight container, or decorate with a dab of your favorite frosting.
Variation: Fold in 1/2 cup finely chopped pecans or walnuts before baking.