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BUTTER COOKIES
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These big 4" cookies are crispy, light as a feather and full of butter-y goodness. They are too fragile to ship through the mail, but straight out of the cookie jar, they are melt in your mouth perfection.
1 1/4 cups butter (room temperature)
1 1/2 cups granulated sugar
3 egg YOLKS
2 cups all purpose flour
1 teaspoon baking soda
1 teaspoon cream of tartar
1 TABLESPOON of vanilla extract
Cream the room temperature butter and granulated sugar with your stand mixer. Once smooth, add the egg yolks, one at a time, and beat well in between each addition; beat in the vanilla.
Mix the flour, baking soda and cream of tartar, and add this mixture to the butter mixture, one cup at a time. Mix well.
Cover and chill the dough for about 30 minutes.
Roll the dough into 1" balls and roll them in granulated sugar. Place on an UNgreased cookie sheet (3" apart)and flatten slightly.
Bake in 350° preheated oven for 10-12 minutes or until the edges of the cookies are golden. Recipe makes 3½ dozen cookies.
Rolling dough into 1" balls, will give you 4" cookies, so leave lots of room between each cookie ball on the cookie sheet.
1 1/2 cups granulated sugar
3 egg YOLKS
2 cups all purpose flour
1 teaspoon baking soda
1 teaspoon cream of tartar
1 TABLESPOON of vanilla extract
Cream the room temperature butter and granulated sugar with your stand mixer. Once smooth, add the egg yolks, one at a time, and beat well in between each addition; beat in the vanilla.
Mix the flour, baking soda and cream of tartar, and add this mixture to the butter mixture, one cup at a time. Mix well.
Cover and chill the dough for about 30 minutes.
Roll the dough into 1" balls and roll them in granulated sugar. Place on an UNgreased cookie sheet (3" apart)and flatten slightly.
Bake in 350° preheated oven for 10-12 minutes or until the edges of the cookies are golden. Recipe makes 3½ dozen cookies.
Rolling dough into 1" balls, will give you 4" cookies, so leave lots of room between each cookie ball on the cookie sheet.
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