This is the same rolled butter cookie recipe I use to make
Christmas cookies. I changed this from a single recipe to 1 1/2
times recipe. So, I guess you can do the math to bring it down
for one batch but they are so good you're gonna want to make
Pre-heat your oven to 325 degrees.
Soften 1 1/2 C butter or 3 sticks.
Mix into butter 1 1/2 C powered sugar, 2 t. vanilla, 3 3/4 C flour
and 3 T milk.
You need to alternate the items as you add them and make sure
you mix it slow enough that it stays together and not become
dry crumbles. No one wants dry crumble cookies!
This is what your batter should look like.
I always line my cookie sheets with parchment paper - I'm lazy.
Most of the time I don't need to wash the pan after baking.
Flour your counter.
This is the tricky part. You want to form your dough into a ball
but don't over handle it. I usually take 1/2 of the batter at a
Flour your rolling pin and gently roll out the dough to a little
more than 1/4 inch thick.
Use your cookie cutter in a way to get as many as you can.
Someone stole my good cookie cutter but this plastic one worked
just fine. You can scrape together the leftover dough and roll it
out again. The more you gather the leftover dough and roll it
out the less tender the cookie will be. So, use your organizational
skills and fit them together.
Bake at 325 for about 10 - 12 minutes just before the cookie
browns. Cool and frost.
I use a simple powered sugar frosting that I throw together.
Probably about 2 C powdered sugar, 3/4 of a stick of softened
butter, 1 t. vanilla and just enough water to mix together.
Remember add the water a tablespoon or so at a time - it
doesn't take much water to mix it.
Watch for another blog to follow on how to make the cherry