|photo from notsohumblepie|
Decorative Vanilla Butter Cookies
1 cup butter, softened
2/3 cup sugar
1Tbs pure vanilla extract
1 egg, slightly beaten
2 1/2 cups all purpose flour
Beat butter and sugar until light and fluffy. Blend in vanilla extract. Add egg; beat for one minute. Stir in flour gradually. Cover and refrigerate for 2 hours or until firm. Roll on floured board; cut. Bake 325* for 12 minutes.
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These cookies are buttery and best of all, they bake up without changing shape on you. I collect snowflake cookie cutters and this recipe allowed each little angle and edge to shine through. Frosted with coarse sugar and non-perials they were cookie perfection.
Allas, the first ingredient - one cup of butter - has parted us forever. Sigh. These cookies just don't work as well with the non-dairy margerine I have been using. They are great with Willow Run butter at $4 a pound, but not my $.75 Blue Bonnet light. What is a cookie diva on a budget to do?
Give it up and diva no more! LOL! It turns out that Pillsbury sugar cookies - the kind in the refrigerated roll - have no dairy in them. So this year for the first time I bought my cookies, sliced and baked them without my beloved snowflake shapes (which are still in storage) and frosted round cookies with dairy-free frosting.
And they turned out pretty darn good if not snowflakey.