Saturday, October 27, 2012
Cary's Grandmother made fantastic cut-out butter cookies every holiday season. I'm going to call them "Butter Bassets"! This recipe makes a lot of cookies. I've substituted margarine for butter, which is still good, but nothing compared to using the real butter.
4 eggs, beaten
1 lb sugar (2-2 1/4 cups)
1 lb butter (4 sticks)
juice of one lemon
1 tbs vanilla
3 tps baking powder
5 cups flour
Cream butter; add sugar a little at a time and mix well.
Add beaten eggs vanilla and lemon juice and mix again.
Sift flour and baking powder together, and add a little at a time to the butter-sugar mixture.
Chill dough overnight.
When rolling out the dough, work with small portions at a time, and keep the rest refigerated.
Spread flour lightly over a dough cloth or surface for rolling. Lightly flour the rolling pin, and roll out the dough. Thinner is better.
Dip the cookie cutters in flour before using.
Place cookies on greased cookie sheet. (Grandmom always used Crisco.) Parchment paper also works well.
Bake in pre-heated oven at 375 degrees for 10-15 minutes.
Cool cookies on racks, wax paper, or parchment.