MOM’s CHRISTMAS BUTTER COOKIE RECIPE (Updated)

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Set Butter out on Kitchen Counter to warm up to room temperature

Step 2

PRE-HEAT OVEN TO 35O DEGREES

Step 3

IN A MIXING BOWL, CREAM THE BUTTER

Step 4

GRADUALLY ADD SUGAR AND BEAT UNTIL LIGHT AND FLUFFY

Step 5

BEAT IN EGG AND VANILLA EXTRACT

Step 6

GRADUALLY BLEND IN FLOUR.

Step 7

CHILL DOUGH FOR EASE IN HANDLING (AT LEAST 2 HOURS)

Step 8

ROLL OUT DOUGH ON LIGHTLY FLOURED SURFACE TO ¼” THICKNESS.

Step 9

CUT INTO DESIRED SHAPES WITH FLOURED ASSORTED COOKIE CUTTERS. PLACE ON BAKING SHEET. (Try putting baking sheet back into fridge for 30 minutes before putting in oven)

Step 10

BAKE 13 MINUTES.

Step 11

REMOVE IMMEDIATELY TO WIRE RACK TO COOL.

Step 12

SET BUTTER OUT ON COUNTER THE NIGHT BEFORE TO MAKE SURE IT IS AT ROOM TEMPERATURE FOR MIXING.

Step 13

IN A MIXING BOWL, COMBINE: 1 LB. POWDERED SUGAR, DASH OF SALT, ½ CUP CANNED CREAM (SWEETENED CONDENSED MILK), 1 TEASPOON VANILLA, 1/3 CUP (2/3 STICK SOFT BUTTER).

Step 14

BEAT WITH ELECTRIC MIXER UNTIL SMOOTH AND CREAMY. (SCRAPE BOWL OFTEN).

Step 15

ADD FOOD COLORING (AS NECESSARY) TO ACHIEVE DESIRED ICING COLOR

Step 16

IF TOO STIFF TO SPREAD EASILY, ADD A FEW DROPS OF MILK.