Aunt Lisls Butter Cookies Recipe
Yield: 48 CookiesRecipe by luhu.jp
Ingredients:
FORMATTED BY LISA CRAWFORD
1/2 lbs: Unsalted butter or margarine softened, 2 sticks
3/4 cup: Sugar,
2: Eggs,
1 tbsp: Brandy, opt
ds Vanilla,
3 1/2 cup: Flour,
1: Egg yolk,
Chopped nuts and raisins or 1 egg white,
Coarse sugar coloured with blue food colouring,
Directions:
In a bowl, cream butter and sugar. Then mix in the eggs, brandy,
salt, vanilla, and flour. Let rest for at least 30 minutes in the
refrigerator. Roll out the dough to 1/8-inch thick. Preheat oven to
350 degrees. You can either use cookie cutters or use a toothpick or
knife to cut cookies out in any shapes you want. Place gently on
baking sheet. Then either brush with egg yolk or spinkle with nuts
and raisins or brush with egg white and sprinkle with blue sugar.
Bake for about 10 minutes or until golden brown. Use a metal spatula
to gently remove each cookie from the baking sheet to a cooling rack
or flat plate.
Nutritional info per cookie: 83 cal; 1g pro, 10g carb, 4g fat(46%),
.2g fiber, 24mg chol, 10mg sodium
Source: Miami Herald, 12/14/95
Source from luhu.jp
salt, vanilla, and flour. Let rest for at least 30 minutes in the
refrigerator. Roll out the dough to 1/8-inch thick. Preheat oven to
350 degrees. You can either use cookie cutters or use a toothpick or
knife to cut cookies out in any shapes you want. Place gently on
baking sheet. Then either brush with egg yolk or spinkle with nuts
and raisins or brush with egg white and sprinkle with blue sugar.
Bake for about 10 minutes or until golden brown. Use a metal spatula
to gently remove each cookie from the baking sheet to a cooling rack
or flat plate.
Nutritional info per cookie: 83 cal; 1g pro, 10g carb, 4g fat(46%),
.2g fiber, 24mg chol, 10mg sodium
Source: Miami Herald, 12/14/95
Source from luhu.jp