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Author Notes: I always make a few batches of these over the holidays. I adapted the recipe from a "Land O Lakes" butter cookie recipe I found on the inside of the packaging. I find that using turbinado sugar gives the cookie a nice sandy texture. You can just use regular sugar if you like. I use a cookie press, but I've had some success rolling out the dough between sheets of parchment and using cookie cutters. You could also refrigerate, slice and bake. The dough will keep in the fridge for 3-4 days or frozen for about 2 weeks. —madebylis
Makes about 7 dozen one to two inch cookies
- 1 cup butter, room temperature
- 3/4 cup turbinado or regular sugar
- 1 egg
- 1 teaspoon vanilla
- 2 cups flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- sprinkles or other cookie decorations
- Sift dry ingredients into a medium bowl and set aside. Cream butter and sugar for about 3 minutes, scraping down bowl as needed. Add egg and vanilla and mix until incorporated. Slowly add dry ingredients and mix until just combined.
- Preheat oven to 400F and load cookie press with dough. Press cookies onto baking sheet lined with parchment. If using, add sprinkles or other decorations. Bake 8 minutes or until bottom of cookies start to brown. Cool on baking rack.
Just for the Halibut
Grill it like you mean it
Just for the halibut.
A quesadilla, case closed.
7 food-filled honeymoons.
Savor the season.
This pasta's mint to be.