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


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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