Butter Cookies

This recipe was given to us by our friend Nina.

It is our favorite cookie cutter recipe and we hope you enjoy!


Oven Temperature: 350˚F

Baking Time: 8-12 minutes

Makes: 50-60 cookies



3/4 cup soft unsalted butter

3/4 cup sugar

2 large eggs

1 teaspoon vanilla extract

2 2/3 cups cake flour, plus more if needed (we just used all-purpose flour)

1 teaspoon baking powder

1 teaspoon salt

2 cups confectioners’ sugar (also known as powdered sugar or icing sugar), sifted, and food coloring

cookie cutters

2 baking sheets, greased or lined with parchment or wax paper (aluminum foil is fine too)



Preheat the oven to 350˚F.

Cream the butter and sugar together until pale and moving toward moussiness, then beatin the eggs and vanilla. In another bowl, combine the flour, baking powder, and salt. Add teh dry ingredients to the butter and eggs, and mix gently but surely. If you think the finished mixture is too sticky to be rolled out, add more flour, but do so sparingly as too much will make the dough tough. Halve the dough, form into fat discs, wrap each half in plastic wrap, and rest in the refrigerator for at least 1 hour. Sprinkle a suitable surface with flour, place a disc of dough on it (not taking out the other half until you’ve finished with the fist), and sprinkle a little more flour on top of that. Then roll it out to a thickness of about 1/4 inch. Cut into shapes, dipping the cutter into flour as you go, and place the cookies a little apart on the baking sheets.

Bake for 8-12 minutes, buy which time they will be lightly golden around the edges. Cool on a rack and continue with the rest of the dough. When they’re all fully cooled, you can get on with the icing. Put a couple of tablespoons of just-not-boiling water into a large bowl, add the sifted confectioners’ sugar, and mix together, adding more water as you need to form a thick paste. Color as desired: let the artistic spirit with-in you speak, remembering with gratitude that children have very bad taste.



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