Best Butter Cookies
Butter takes center stage in this classic butter cookie and buttercream icing recipe. They're fun to make, bake quickly, and are loaded with infinite shape and decorating possibilities.
- 2 cups (4 sticks) Challenge Butter, softened
- 1½ cups sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 5 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ cup (1 stick) Challenge Butter, softened
- ⅛ teaspoon salt
- 2 cups confectioners sugar
- 2 Tablespoons cream or milk
1Preheat oven to 375°F.
2Cream butter and sugar in large mixing bowl until light and fluffy. Beat in eggs and vanilla. Combine flour, baking powder and salt. Gradually add to butter mixture; mix well. Divide dough in fourths.
3Roll out one-fourth of dough at a time on lightly floured surface to 1/8-inch thickness. Keep remaining dough refrigerated. Cut into desired shapes with floured cookie cutters. Place 1 inch apart on unbuttered cookie sheets.
4Bake 6 to 8 minutes or until lightly browned. Transfer cookies to wire racks; cool completely.
5Decorate as desired. Store in cool place in airtight metal containers up to 1 month. Freeze up to 3 months.
1Cream butter and salt together; add sugar and stir briskly. Stir in cream or milk and beat well. Add additional sugar or milk if necessary for spreading consistency. Makes 1 cup icing.