Christmas Cookies - Fourth Batch

Butter cookies -- you can't beat 'em.  These butter cookies are classics for Christmas, but are also good year round cut into other shapes.  When I make them during other times of the year, I don't decorate with any sugar or sprinkles, and I add 2 tablespoons of poppy seeds to the dough.  This recipe is so simple and so yummy.  I like to roll my dough pretty thick and pull the cookies out of the oven before they brown on the edges, but I'm notorious for my uneven dough, so some of the cookies always get more browned than I prefer.  No matter, they're still tasty!

This recipe comes from the Joy of Cooking.

Rich Roll Cookies

The Joy of Cooking (1975)

by Irma S. Rombauer and Marion Rombauer Becker

1 cup butter

2/3 cup sugar

1 egg

1 teaspoon vanilla

2 ½ cups sifted flour

½ teaspoon salt

Cream together butter and sugar.  Beat in egg and vanilla.  Sift together flour and salt and add to the butter mixture.

Chill dough 3 to 4 hours before rolling.  Preheat oven to 350 degrees.  Roll out dough to about ¼ inch thick on a floured board (use as little flour as possible, but do not let the dough stick).  Cut into shapes.  Bake on a greased cookie sheet 7-8 minutes or until slightly colored.

Printable recipe