So the other day my daughter came home from the mall with a penis cookie cutter! (from Spencer's of course) Well! I mean! Sigh. So, ok, I got on board. A perfect opportunity for some mother daughter bonding! So I decided to whip up a batch of my mother's butter cookies. These have been a favorite in our family from way back. Of course, usually I make these as Christmas cookies but, hey, you know, you can roll out any shape, right? Right? And they're still good, no matter what!
My mom got this recipe out of the local newspaper maybe 50 years ago, more or less. They're simple and good and full of butter. Yum!
Mom's Butter Cookies
1 cup room temp butter
1 cup sugar (I usually use 1/2 cup of white and 1/2 cup of brown sugar)
1/4 tsp salt
1 tsp vanilla extract
2 1/14 cups sifted AP flour
extra egg yolk or two for glaze and sprinkles if desired
HA ha. We snickered a lot the whole time. Too funny. Now for the decorations. I like to put a glaze on prior to baking for some shininess and to help various sprinkles adhere. Usually I use an egg yolk mixed with a little water or milk. Left as is, it makes a nice yellow color (duh) which is great for Christmas stars. Add a drop or two of food color and you can go red or green or whatever. Fiona wanted some chocolate glaze so I added a teaspoon of cocoa and two of powdered sugar and mixed really well to one of my yolks. Then we got out our collection of sprinkles...
After some thoughtful decorating we ended up with this lovely first batch. They are now ready to go into the 350 degree oven for 10-12 minutes; there should be light golden brown edges (and bottoms) to the cookies. No brown on the top, please, that makes them a little too crispy.
I hope you enjoy this recipe--let me know if you make it! No matter what the shape.