Butter Cookies

Here is a great recipe that can be used with any cookie-cutter shape you prefer. Last month my Mom made Shamrock shaped cookies using two different recipes & asked me which one I liked better... one had Vanilla extract & one had Almond extract. Both were good, but I think the cookies with Almond extract were REALLY good. You could really taste the almond flavor! For Easter my Mom made these cute carrot shaped cookies. Here's her recipe!

Butter Cookies
1 cup butter (2 sticks)
1 cup sugar
1 large egg
1 egg yolk
1 tsp. almond extract (Feel free to add a little extra!)
1/2 tsp. salt
2 1/2 cups flour

-Cream butter. Gradually add the sugar & beat until light & fluffy.
-Beat in eggs, almond extract, & salt.
-Gradually add flour.
-Cover & chill in refrigerator for at least 2 hours.

-Roll dough out using a little flour to prevent sticking (dip cookie cutters in a little flour to help prevent sticking as well)
-Bake @ 350 for 8-12 minutes; transferring to rack to cool.

*Frosting: Can use a regular can of vanilla frosting, using food coloring to dye to the color or your liking.

May 2010: Cross cookies for Ben's Baptism







September 2010: Leaf & Pumpkin Cookies for the Ronald McDonald House

Butter Cookies