Title: Basic Country Butter Cookies-Part 1
Categories: Cookies
Yield: 16 servings
1/2 c Butter or margarine
3/4 c Light brown sugar; packed
1 ts Vanilla extract
1 lg Egg
2 c All-purpose flour
1/2 ts Baking powder
1/4 ts Salt
In large owl with electric mixer at medium speed, beat butter, sugar and
vanilla until light and fluffy; beat egg in well. In small bowl combine
flour, baking powder and salt; with mixer at low speed, beat into butter
mixture to blend well. Flatten dough to disk shape; refrigerate, wrapped in
plastic, 30 minutes.
Work with one-fourth dough at a time; keep remainder refrigerated.
Heat oven to 350 F. Roll dough out to 1/8 or 1/4-inch thickness on lightly
floured surface and cut into desired shapes; or, mold in shapes.
Place on ungreased cookie sheets, spacing about 1 inch apart; bake 8
to 15 minutes, depending on thickness of dough, until lightly browned. Cool
on wire racks. Store in airtight containers.
Makes 2-1/2 to 5 dozen cookies, depending on size.
Follow basic recipe above, with the variation below:
1. PINK SUGAR CANES: Beat 2 tbsp. seedless raspberry jam and few drops
red food coloring into half dough; after chilling, roll plain and colored
dough by heaping teaspoonsful into 6-inch-long ropes. Twist ropes together
by twos to form candy canes. Brush lightly with beaten egg white; sprinkle
with pink sugar crystals. Bake 8 to 10 minutes. Makes about 8 dozen.
