Betty Crocker's Butter Cookies

These cutout cookies are crisp, buttery, and so-o good. They are my choice for delicate, flavorful Easter cookies, and I cannot believe they aren't already posted here. I use cookie cutters in traditional Easter shapes. A round cutter with scalloped edges makes beautiful cookies as well. Or use the comfort-grip cutters in an egg shape. Folks who think they are too old to decorate hard-cooked eggs will love decorating these cookies! Chillling time is not included in the timing of these cookies.

• Ready In: 42 mins
• Yields: 3 dozen

Ingredients

• 1  cup  softened butter (2 sticks)
• 1⁄2 cup sugar
• 1  egg
• 3  teaspoons  flavoring, extract of choice (lemon, vanilla, etc.)
• 3  cups flour
• 1⁄2 teaspoon baking powder

Directions

1. Mix the butter, sugar, and egg together thoroughly. Stir in the flavoring extract you have chosen.
2. Sift the flour and baking powder together and stir inches Chill dough.
3. Preheat oven to 425 degrees F.
4. Rool dough very thin (1/8-inch) on a floured surface. Use cookie cutters to cut into desired shapes. Place on ungreased baking sheets.
5. Bake in preheated oven for 5 to 7 minutes. Remove cookies when they are golden not browned. Place sheets of cookies on cooling racks to cool.
6. After ten minutes remove cookies from baking sheets and finish cooling on racks.
7. Baked, cooled cookies may be frosed with pastel frosting or the frosting may be piped around the edges.