 |
Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 40 |
|
From The Ultimate Cookie Book by Catherine Atkinson. Servings and times are a guess. Let me know how much it makes if you try it! Ingredients:
1/2 cup butter, room temperature, diced |
1/4 cup sugar |
1 1/2 cups all-purpose flour |
Directions:
1. Cream butter and sugar.
2. Add flour and mix to form a thick paste.
3. Turn dough out onto a lightly floured surface and knead until smooth. Wrap in plastic wrap and chill for at least 30 minutes.
4. Preheat oven to 350. Grease two baking sheets.
5. Roll dough on a lightly floured surface to 1/4 thickness. Cut out rounds with a 1 1/4 cookie cutter. Bake on sheets for 10 minutes, or until pale golden. Transfer to a wire rack to cool completely.
6. Cookies can be decorated with piped swirls of buttercream and colored sugar.
|
|