Holiday Brunch: Butter Cookie Recipe

This simple, old-fashioned Butter Cookie recipe is nice to have on hand for the holidays, featuring four variations for the basic cookie including rosemary, poppy seeds and cherries.


| November/December 2003



Experiment with different flavors in this Butter Cookie recipe, prepared here with poppy seeds and orange zest.

Experiment with different flavors in this Butter Cookie recipe, prepared here with poppy seeds and orange zest.


Photo By Fotolia/Leonid Nyshko

Try this dessert favorite, a Butter Cookie recipe perfect for your next holiday brunch.

Holiday Brunch: Butter Cookie Recipe

These simple, old-fashioned butter cookies are nice to have on hand for the holidays; the shaped dough will keep in the refrigerator for two days or in the freezer for a month. The variations suggested here are just the beginning—any kind of nut or dried or candied fruit is worth a try. Add about 2/3 cup, and keep the pieces small for neat slicing.

Basic Butter Cookie Dough

• 12 tablespoons unsalted butter, softened
• 3/4 cup sugar
• 1 extra-large egg
• 1 teaspoon vanilla extract
• 1 1/2 cups unbleached white flour, sifted
• 1/2 cup whole-wheat flour, sifted
• Large pinch of salt
• Flavor additives of your choice (see below)

1. Cream the butter and sugar in a food processor or in a bowl with a wooden spoon. Beat in the egg and vanilla extract until creamy and well blended.

2. Gradually mix in the flour and salt. Pulse or stir until just blended; do not overmix (the dough will be soft).





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