Butter Cookies

Butter cookies should be made with quality butter. These are Christmas classics from a mom who loved to bake.

• 2 1/2 cups confectioners sugar
• 2 - 3 tablespoons water
• 1 tablespoon butter
• 1 tablespoon corn syrup
• 1/4 teaspoon vanilla

METHOD

In a large bowl, combine butter, sugar and egg. Using an electric mixer set on low, beat until combined. Add lemon juice and vanilla and beat for 2 minutes.

Add flour and baking powder. Beat only until well combined.

Divide dough into two pieces. Flatten each piece and wrap in plastic. Refrigerate for 2 hours minimum.

Preheat oven to 400°F.

Working on a lightly floured surface with a lightly floured rolling pin, roll first piece of dough until it is 1/8 to 1/4 inch thick. You may need to loosen the dough and sprinkle a little more flour, but do not overdo. Cut with an inverted drinking glass or with cookie cutters. Place on ungreased cookie sheet.

Bake in preheated 400° oven for 6 to 10 minutes, or until edges begin to brown. Cool on wire racks.

Repeat with second piece of dough.

When cookies are cooled they may be glazed.

GLAZE:In a small bowl, combine sugar, 2 tablespoons water, butter, corn syrup and vanilla. Beat with an electric mixer set on low until smooth. If mix is thick, add the remaining tablespoon water, 1 teaspoon at a time.

Yield: 2 1/2 - 3 dozen cookies, depending on thickness

recipe from www.inmamaskitchen.com

Contributor: Mary Merz

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