Recipe: Ultimate Butter Cookie

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Yield: 40 Servings

      1 c  (2 sticks) unsalted butter;
           -- room temperature

1/2 c Sugar
1/2 ts Salt
1 lg Egg yolk
2 1/4 c All-purpose flour

In a large bowl of an electric mixer, cream the butter with the sugar, salt and egg yolk until smooth. Blend in the flour until the mixture blends into a smooth dough. Wrap the dough in a plastic bag and refrigerate 1/2 hour or up to two days.

Preheat the oven to 350 degrees. Roll out the dough on a lightly-floured surface to 1/8-inch thickness. Cut into desired shapes using cookie cutters. Place on lightly-greased cookie sheets. Sprinkle with decorating sugar. Bake for 12 to 15 minutes.

Yield: 3 1/2 dozen

Posted to Bakery-Shoppe Digest V1 #463 by Shelley Sparks <ssparks@mailbox.arn.net> on Dec 20, 1997

With Jesus, you can do it

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