Nana, Oma, Gramps, Pappy – no matter what name they’re called, grandparents are the best. This Sunday is National Grandparents Day, so why not celebrate with Grandma Loni's Butter Cookies?
This recipe was featured in the 2011 We Energies Cookie Book, which included 37 recipes from We Energies employees.
Grandma Loni's Butter Cookies
1 cup butter, softened
1/2 cup granulated sugar
1 egg
1 tablespoon vanilla extract
1/2 teaspoon grated lemon peel
3 cups all-purpose flour
1/2 teaspoon baking powder
1 tablespoon milk (optional)
Colored sugar
In large bowl, cream butter and sugar. Beat in egg, vanilla and lemon peel. Sift together flour and baking powder; blend into butter mixture. If mixture is dry or crumbly, add milk. Cover container; chill dough for several hours or overnight.
Preheat oven to 425 degrees F. Take 1/3 of dough from the refrigerator at a time and place on very lightly floured surface. Roll 1/8-inch thick. Cut with floured cookie cutters of desired shapes. Sprinkle with colored sugar. Place on ungreased cookie sheets; bake at 425 degrees for 5 to 7 minutes or until golden brown. Cool on wire cooling racks. Repeat with remaining dough. Makes about 6 dozen, depending on size of cookie cutters used.
Need some baking inspiration? Our Cookie Book archive has recipes dating back to the 1930s. Go online and find your new favorite today!
1 egg
1 tablespoon vanilla extract
1/2 teaspoon grated lemon peel
3 cups all-purpose flour
1/2 teaspoon baking powder
1 tablespoon milk (optional)
Colored sugar
In large bowl, cream butter and sugar. Beat in egg, vanilla and lemon peel. Sift together flour and baking powder; blend into butter mixture. If mixture is dry or crumbly, add milk. Cover container; chill dough for several hours or overnight.
Preheat oven to 425 degrees F. Take 1/3 of dough from the refrigerator at a time and place on very lightly floured surface. Roll 1/8-inch thick. Cut with floured cookie cutters of desired shapes. Sprinkle with colored sugar. Place on ungreased cookie sheets; bake at 425 degrees for 5 to 7 minutes or until golden brown. Cool on wire cooling racks. Repeat with remaining dough. Makes about 6 dozen, depending on size of cookie cutters used.
Need some baking inspiration? Our Cookie Book archive has recipes dating back to the 1930s. Go online and find your new favorite today!
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