
Cookies
Easter Butter Cookies

Prep
20 minutes
Cook
6 minutes
Servings
7-8 dozen
Level
Easy
Cookies
- 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
Buttercream Icing
- ½ cup (1 stick) Challenge Butter, softened
- ⅛ teaspoon salt
- 2 cups confectioners sugar
- 2 Tablespoons cream or milk
Cookies
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1Preheat oven to 375°F.
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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.
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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.
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4Bake 6 to 8 minutes or until lightly browned. Transfer cookies to wire racks; cool completely.
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5Decorate as desired. Store in cool place in airtight metal containers up to 1 month. Freeze up to 3 months.
Buttercream Icing
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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.