Total Time
24mins
Prep 15 mins
Cook 9 mins

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).

Ingredients Nutrition

Directions

  1. Cream butter; add sugar gradually; cream thoroughly. Add egg, beat well. Stir in vanilla.
  2. Mix and sift flour, baking powder and salt. Add to first mixture; stir until blended. Chill 1/2 hour.
  3. Roll out dough on floured board to 1/8 inch thickness. Cut in various shapes with floured cookie cutters.
  4. Bake on cookie sheet in moderately hot oven, 375 degrees for 8 to 10 minutes.
  5. Variations: Use same basic dough with the following changes:.
  6. CHOCOLATE: Melt and cool 1 1/2 squares unsweetened chocolate and add to creamed mixture and blend well.
  7. LEMON: Substitute 1 1/2 tablespoons grated lemon rind and 1 1/2 teaspoons lemon juice for vanilla.
  8. NUTTY BUTTERSCOTCH: Sustitute 1 cup firmly packed brown sugar for granulated sugar. Add 1/2 cup finely chopped walnuts to dry ingredients.
  9. COCONUT: Substitute 1 teaspoons almond extract for vanilla. Add 1/2 cup finely chopped coconut to dry ingredients.

Reviews

(2)
Most Helpful

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.

Studentchef July 30, 2011

I loved this recipe! I was a bit unsure about the dough when I pulled it out of the refrigerator because it was a little crumbly but it quickly became pliable and VERY easy to work with. (Believe it or not, I didn't have to use flour to roll them out!!I just rolled it on parchment paper)I added 1 Tsp. of vanilla instead of 3/4 and baked them about 6-7 minutes. I've had some cut-out cookies that were a little bland and "floury" but these had a rich buttery flavor. I thought they were delicious! They were really soft comming out of the oven so I had to let them sit on the cookie sheet to cool a minute before removing to wire racks to cool. When they cooled they became VERY crisp so If you prefer a softer cookie I wouldn't reccomend these but I like them crisp so I thought they were great. These cookies tasted great and were a breeze to make. The Yield was right on too, I got 3 dozen. Minus the few I had to "test" as I made them ;). I can't wait to try out the variations included in this recipe. Thank's sooo much for posting. I know I'll used this recipe often!

MTpockets December 18, 2006

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