Vanilla Butter Cookies

I judge everything I make by whether it is a "make again" recipe. This definitely falls in that category. Easy to make and very good. I used 1 tsp. vanilla and 1 tsp. almond extract. Tasted great. Was a little leary of using 1 tbsp. of vanilla, seem like too much. Will be brave next time and increase the vanilla for comparison. 10 minutes exactly on the bake time. Also used parchment paper for the first time. Why haven't I used it before!! Cookies baked more evenly and were a dream to take off of the paper.

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Lovely simple cookie. Made on 11/27/2011 for a play date with toddlers in attendance. Wanted something simple for the little ones. Mixed them up in my food processor-even easier! I made them larger, which of course took a little longer to bake.I also Increased the vanilla to 2 Tbsp and left out the almond because of the babies. Delightful cookie!

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You can put these cookies together in minutes, the quickest easiest cookies that I know of. They have a perfect texture with just the right amount of crunch and have great flavor (but not too sweet). I keep cookie dough in my freezer and when I have unexpected company, I can make a pan full with no effort. I do cut down the almond extract to 1/4 teaspoon and use margarine instead of butter otherwise follow the recipe exactly as written.

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Given the minimal work involved, these are great. I used 1/4 tsp of almond extract and I will probably either cut it in half next time or leave it out entirely because I find it to be very strong. I also patted them down a bit on the sheet before cooking. These ones turned out looking a lot nicer than the ones I let spread on their own.

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This is a good cookie. I was looking for a Danish butter cookie and tested this recipie. Its real good sencerly chef nick

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A good cookie for few ingredients. I did not have the almond extract but will definitely put that in next time as I think it would improve the flavour. On the last batch, I ran out of parchment paper so did the cookies on a lightly greased baking sheet . I would not recommend that as the edges were rather burnt and the centers were not done. Thx Melissa.

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Made these delicious cookies yesterday jan 18th 09. Family of four's picture looked so tempting I had to try them.. boy are they a snap to prepare, dh and I ate three apiece before they finished cooling. You could not ask for an easier or quicker recipe.. deserves more stars. Thanks for sharing. Nita

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Excellent. Very simple and easy. The almond made it even better.

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very enjoyable cookie. So easy to make. Thanks!!!

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This recipe was so quick and easy. Much better than having to wait on dough to chill...when you want a cookie, you want a cookie! I absolutely love the optional almond extract and would recommend using it.

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so good, my DH went crazy for these, very good and buttery, thanks for a great cookie!!!!!

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These were very good and buttery, I was looking for a perfect butter cookie that tasted like the "school cookies", these fit the bill. Thanks, Melissa

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What a simple, tasty little treat these are... They took 15 minutes in my oven, turned out perfectly and the kids love them. Definately going to be making these again. Thanks :)

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Yum. So easy and so good. They melt in your mouth.

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Easy, pretty and delicious! I did double the amount of vanilla and baked for exactly ten minutes. Recommended!

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Good cookie! I enjoyed these and so did my husband. Thank you.

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I really liked this recipe & it freezes very well. Goes great with hot chocolate. I especially liked the taste of almond extract.

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Very awesome cookies! Being the vanilla freak that I am,I used 3 times the amount of vanilla extract and didn't use the almond. So easy to make,the perfect staple recipe for just about any kind of cookie!Not to mention,I've never had cookies turn out so perfect looking!They honestly look like what you would buy at a bakery! I highly recommend this recipe!!!!!!!!!!!!!!!!!

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Such pretty little cookies! I didn't have any almond extract, but these cookies are very good with just the vanilla. I might try the almond next time. I think this could actually be a very versatile basic recipe. I'll be using it again!

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