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Perfect Butter Cookie


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Perfect Butter Cookie 0 Picture


  • 2 1/4 cups flour
  • 1/4 teas. baking powder
  • 1/4 teas. salt
  • 3/4 cup butter, softened
  • 3/4 sugar
  • 1 large egg
  • 1 teas. almond extract
  • 1/2 teas. vanilla



Step 1

In medium bow, stir together flour, baking POWDER and salt. Set aside.

In large mixer bowl, beat butter and sugar at medium speed until light and fluffy. Add egg and almond extract; beat at low speed until well combined. Add flour mixture; beat at low speed just until combined. Shape into two 7 inch logs. Wrap each log in plastic wrap and chill until firm, at least 4 hours or overnight.

Using sharp knife, trim ends of dough and slice each log 1/4 inch think, rolling log quarter turn after each slice to keep round shape. ( I rolled ends in turbinado sugar for you but the second batch I made I rolled the ends in red sugar for Christmas) Place 2 inches apart on parchment-lined baking sheets. Bake in 350 degree oven until set and bottoms are lightly browned about 8 - 10 minutes. Cool on baking sheets 2 minutes then remove to cooling racks. Store in airtight containers. Makes about 4 dozen


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