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Christmas Butter Cookies (Dough)
Ingredients
½ tsp salt
1¼ cups softened butter
1 cup icing sugar
2 tsp vanilla
Directions
- Stir together flour and salt
- Cream butter, then beat in sugar and vanilla
- Add dry ingredients to creamed mixture part at a time
- Choose one of the following variations: Almond Crescents, Chocolate tipped logs or Raspberry Strips
- Bake on ungreased cookie sheets in 325°F oven
- Makes about 6 dozen
Almond Crescents
- Add 1 cup ground almonds to dough.
- Form into 1 inch balls and shape into crescents
- Bake 12 to 15 minutes
- Sprinkle with icing sugar while warm
Chocolate Tipped Logs
- Shape dough into 1 inch balls, then roll into 2 inch long cylinders
- Bake 12 to 15 minutes
- Cool
- Dip each end of each cookie into melted chocolate and then into finely chopped nuts
Raspberry Strips
- Divide dough into six parts
- Shape each part into a rope about ½ inch in diameter
- Place three at a time on cookie sheets
- Press a groove down center of each rope; pushing up sides to make a deeper trench. (A broad U shape when viewed on end)
- Bake 20 minutes
- Cool ten minutes on sheets, then remove
- Fill centers with raspberry jam
- Slice to serve