Butter Cookies
Butter Cookies
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Butter Cookies

25 MIN
12 MIN
1 H
4 dozen
Ricardo's recipes : Butter Cookies



  1. In a bowl, combine flour and salt. Set aside.
  2. In another bowl, cream butter, sugar and vanilla with an electric mixer. Add egg and beat until smooth. At low speed or with a wooden spoon, add dry ingredients. Form two discs. Cover with plastic wrap and refrigerate for 1 hour.
  3. With the rack in the middle position, preheat the oven to 180 °C (350 °F). Line two baking sheets with parchment paper.
  4. On a lightly floured work surface, roll out one disc of dough at a time to about ½-cm (¼-inch) thick. Cut out cookies with a 4-cm (1 ½-inch) round cookie cutter or a small shot glass. Spread over baking sheets.
  5. Bake, one sheet at a time, for about 12 minutes or until lightly browned. Let cool completely.
  6. Store in an airtight container at room temperature for up to 3 weeks or freeze.

Good with...


  1. These were so easy to make and turned out great!

  2. Au sujet de la recette de Butter Cookies... Le montant de farine est de 500 mL (devrait être g sans doute) MAIS la pesanteur de 2 tasses est de 275 g. DONC est-ce que la recette devrait lire presque 4 tasses ?

  3. Haven't made them yet as there seems to be some confusion regarding the butter. The recipe states unsalted butter with 1/4 tsp. salt. In the note, it states you can use unsalted butter and add 1/4 tsp of salt to the flour mixture. So does that mean the butter within the recipe is meant to be salted? Thanks. LP

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Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.