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).
- 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
- 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.
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.
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!