Best Ever Butter CookiesTom & Kari

Actually, this is Kirsten's recipe. Rather than the time-consuming process of rolling out the dough and using cookie cutters, she just rolls it into logs and slices the dough. Much less work! She also saves the extra frosting for cinnamon rolls!

1 cup butter, softened (do not substitute)
1 cup sugar
1 egg
2 & 1/2 cups all-purpose flour
2 tablespoons orange juice
1 tablespoon vanilla
1 teaspoon baking powder

4 cups powdered sugar
1/2 cup butter, softened (do not substitute)
3-4 tablespoons milk
2 teaspoons vanilla

Combine 1 cup butter, sugar and egg in large mixer bowl. Beat at medium speed until creamy. Reduce speed to low; add flour, orange juice, vanilla and baking powder. Beat until well mixed. Divide dough into thirds; wrap in plastic food wrap. Refrigerate until firm (2-3 hours).

Heat oven to 400 degrees. On lightly floured surface, roll out dough, one- third at a time (keeping remaining dough refrigerated), to 1/4-inch thickness. Cut with 3-inch cookie cutters. (Or use Kirsten's version as above.) Place 1 inch apart on ungreased cookie sheets. (We use parchment paper on the cookie sheets.) Bake for 6-10 minutes, or until edges are lightly browned. Cool completely.

In small mixer bowl, combine all frosting ingredients. Beat at low speed, scraping bowl often, until fluffy (1-2 minutes). If desired, color frosting. Frost and decorate cookies or use pastry bag to pipe frosting.

Makes about 3 dozen cookies

Go To Previous Page