These are just soooo simple to make and are such a crowd pleaser!! I make them frequently and they disappear in no time!
Recipe Source: http://www.joyofbaking.com/ButterCookies.html
Course: Dessert Yield: 18 servings Prep Time: 10 mins Cook Time: 20 mins
Ingredients
- 1 Cup of unsalted butter at room temperature
- 2/3 Cup of white sugar
- 1 egg
- 1 Teaspoon of lemon or orange zest
- 1 Teaspoon of vanilla extract
- 2 1/4 Cup of all purpose flour
- raspberry or any kind of jam (optional)
Instructions
- To start,beat the butter and sugar until light and fluffy.
- Beat in the egg, lemon zest, and vanilla extract.
- In a separate bowl, whisk together the flour and salt.
- Gradually add the flour mixture to the creamed mixture and beat just until incorporated.
- Scrape down the sides of the bowl as needed.
- Divide the dough in half and shape each half into a log (round or square) that is about 1 1/2 inches (4 cm) in diameter.
- Wrap each log in plastic wrap and place in the refrigerator until firm (at least two hours or overnight). Once the log is firm, with a sharp knife, slice cookies about 1/4 inch (.5 cm) thick. You can also freeze them for up to two months.
- Preheat oven to 350 degrees F (177 degrees C). Place oven rack in the center of the oven. Line a baking sheet with parchment paper.
- Place the cookies on the baking sheet, spacing about 2 inches (5 cm) apart. Sprinkle a little granulated white sugar on each cookie before baking.
- Bake the cookies for about 10 minutes, or until the edges of the cookies are golden brown. Remove from oven and place on a wire rack to cool.
- You can make cookie sandwiches by putting jam in between two cookies.
