I like cookie recipes that don't make TOO many cookies, as I for one can leave no cookie uneaten. If it's here in the house, it's gone before I know it!! So a recipe that makes just about 2 dozen cookies works for me - plenty for everyone in the family to enjoy, but not so many that we enjoy them to excess.
This butter cookie recipe makes 2 to 2 1/2 dozen happy little cookies - and it's nice and simple. Not too many ingredients - and all things I usually have on hand.
Oh - before I share the recipe, I'll share a picture of Mo-pug, who was happy this morning to discover that I am a messy baker. She stood in the kitchen trying to catch flour as it floated to the floor. Note the white sprinkles on the normally all-black puggy chin. She cracks me up!!
On to the recipe (courtesy of The New York Times Cookbook)!Butter Cookies1/4 pound butter, at room temperature
1/3 cup sugar
Pinch of salt
1/2 to 1 teaspoon vanilla extract
1/4 teaspoon grated orange rind, or 1/8 teaspoon grated nutmeg
1 cup flour
Nuts (optional)1. Preheat oven to 375 F.
2. Cream the butter and sugar together thoroughly. Add the egg, salt, vanilla and fruit rind, and mix. Add the flour and mix well.
3. Shape the dough into small balls and flatten with the hand, or chill the dough and put through a cookie press. Garnish with nuts if desired.
4. Place on a lightly greased cookie sheet and bake until the edges are light brown, or about 12 minutes.