Butter Cookies

INGREDIENTS

INSTRUCTIONS

MAKES ABOUT 24 COOKIES
** ( 2/3 cups butter is: 1 stick plus 2 2/3 tablespoons)
Sift the flour, measure, and re sift three times with baking powder and
salt. Cream the butter; add the sugar and continue creaming until well
mixed. Stir in the egg and vanilla. Beat in sifted dry ingredients in two
or three portions alternately with milk, beginning and ending with the
flour mixture.
Chill the dough for at least 30 minutes. Roll out 1/8 inch thick on a
lightly floured board and cut into desired shapes. A finish may be made by
brushing with slightly beaten egg white, then placing blanched almonds
split lengthwise, pieces of candied cherries, chocolate shot, and the like
on top. Or sprinkle with granulated sugar.
Arrange on greased baking sheets and bake in a preheated 400-degree oven
for 8 to 12 minutes, or until delicately browned. Cool on wire racks. These
cookies are excellent for glazing with icing made from sifted
confectioner's sugar and egg white after they are baked and cooled.
Source: Christmas Memories with Recipes, Edited by Maron Waxman, 1988.
MC_Busted and edited for MC by Brenda Adams<adamsfmle@sprintmail.com>
Notes: "For cutouts this dough is superb. For additional flavor, substitute
brandy for the vanilla. After brushing with an egg-white glaze,sprinkle
granulated sugar on the cookies for another texture."
My health note: Given recent reports, it may be un-wise to use raw egg
white on the finished cookie (icing).
Recipe by: Martha Kostyra Stewart - family recipe
Posted to MC-Recipe Digest V1 #965 by Badams <adamsfmle@sprintmail.com> on
Dec 18, 1997

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