Recipe by Nell Majeran
This recipe was cut from the outer packaging of Land O Lakes butter back in the '60s by my mother. She saved it and used it as a recipe card all these years. These cookies are so good and easy to make. There are variations at the end of the recipe (we've tried them all).
Top Review by Studentchef
These were really good! I divided the batch in half, one half was the original and the other half was lemon flavoured. Both were really good, but I really do prefer the lemon flavour. They were soft, which I prefer, as well, so I enjoyed them immensely.
- 1⁄2 cup butter
- 1 cup sugar
- 1 egg
- 3⁄4 teaspoon vanilla
- 1 1⁄2 cups sifted flour
- 2 teaspoons baking powder
- 1⁄4 teaspoon salt
Directions See How It's Made
- Cream butter; add sugar gradually; cream thoroughly. Add egg, beat well. Stir in vanilla.
- Mix and sift flour, baking powder and salt. Add to first mixture; stir until blended. Chill 1/2 hour.
- Roll out dough on floured board to 1/8 inch thickness. Cut in various shapes with floured cookie cutters.
- Bake on cookie sheet in moderately hot oven, 375 degrees for 8 to 10 minutes.
- Variations: Use same basic dough with the following changes:.
- CHOCOLATE: Melt and cool 1 1/2 squares unsweetened chocolate and add to creamed mixture and blend well.
- LEMON: Substitute 1 1/2 tablespoons grated lemon rind and 1 1/2 teaspoons lemon juice for vanilla.
- NUTTY BUTTERSCOTCH: Sustitute 1 cup firmly packed brown sugar for granulated sugar. Add 1/2 cup finely chopped walnuts to dry ingredients.
- COCONUT: Substitute 1 teaspoons almond extract for vanilla. Add 1/2 cup finely chopped coconut to dry ingredients.