Recipe by Alan Leonetti
I usually double all ingredients to make a double batch. This is a recipe from my mom that she started making about 70 years ago and they are ABSOLUTELY THE BEST butter cookies that anyone has ever tasted!
Top Review by sugarpea
These were very good cookies, and quite different from other butter cookies I've had. Yes, my hands were tired by the time I got the dough mixed. One question, where does the 1 T cold tap water come in?
- 1⁄2 lb sweet butter (NO SUBSTITUTES)
- 1⁄8 teaspoon salt
- 1 cup granulated sugar
- 1 egg
- 1 teaspoon baking powder
- 1 1⁄4 teaspoons vanilla extract
- 3 cups sifted all-purpose flour
- 1 tablespoon cold tap water
Directions See How It's Made
- You must use sweet butter,and do not substitute with salted butter or margarine.
- Allow butter to sit out and soften by itself.
- Do not melt on the stove or in the microwave.
- Place the softened butter into a bowl.
- Add all of the ingredients, including the tablespoon of cold tap water, to the bowl containing the butter.
- With a large wooden spoon, hand mix all of the mixture.
- Do not use a dough machine nor a food processor, as the dough will not come out the same and the cookies will not taste the same.
- When your wrist begins to ache from mixing the dough, DO NOT add water.
- To mix it properly, your wrist and fingers will get tired.
- This recipe is not easy for a person with arthritis.
- You will need to use a Mirro Cookie Press (no other brand).
- When the dough is thoroughly mixed, fill the Mirro Cookie Press and twist until the dough goes onto the UNGREASED cookie sheet.
- When the dough comes out of the cookie press onto the cookie sheet, slightly back twist and lift the cookie press.
- After making several of one shape, change the shape to make several different shapes.
- After the cookie sheet or sheets are filled, decorate the cookies with different kinds of jimmies and cookie decorations.
- Bake in pre-heated 410 degree oven, checking frequently to make certain that the cookies DO NOT BEGIN TO BROWN!
- You may open the oven door to check on the cookies as often as you desire.
- The second they begin to get the slightest bit golden, remove from oven, and with a spatula or butter knife, remove from the cookie sheet and place onto plates to cool.
- You may stack them onto the plates, as they will not stick together.
- Just wipe the cookie sheet with paper towel, and you may use the same sheet, over and over for more cookies.
- ENJOY THE BEST BUTTER COOKIES YOU HAVE EVER HAD!