This recipe for Rich Butter cookies comes from my Mother-in-law, Rose Marie. I believe it came from her mother. They make the best cut-outs for Christmas, or any other occasion. I have several sizes of heart cookie cutters and enjoy making a double batch of these cookies to share with family, friends an neighbors. They are fairly sturdy and can even be packed into care packages for college kids, or just “big kids” who live far away from home.
The dough needs to be made a day ahead, or at least 3 hours ahead so that the butter in the dough can chill. This will keep the cookies from spreading too much when baking. It helps to let the dough sit at room temperature for about 10 minutes so its easier to roll out. I do not recommend doubling this recipe when mixing the dough. There is too much flour to incorporate – just make two batches of dough if you want to double. The less you handle this dough, the more tender the cookies will be. Pastry flour will make a little more tender cookie too, but all-purpose flour works just fine. Save scraps from each disc of dough, combine into another disc and refrigerate for a short time before rolling out again. I often roll the dough with a piece of saran wrap or parchment paper on top so that the dough does not stick to the rolling pin. You will need to dust with flour when rolling these out, but try not to use too much – again, the cookies will become tough.
The frosting will set or harden enough if you let the cookies sit on a wire rack in a cold room (like my back porch in winter!) so that they can be stacked without sticking together. My mother in law often uses mint extract flavoring for the frosting at Christmas. It’s a really nice alternative to vanilla. Almond extract would also be a good flavor. I tend to make the frosting thick, so I always make more frosting than the recipe calls for – not always double, but close. These can be frozen or kept chilled, will be good for several weeks.
Rich Butter Cookies
Quantity of cookies really depends upon size of cutouts. Range is between 2 and 3 dozen.
Prep time (with chilling) about 4 hours.
Ingredients
Dough:
1 1/2 cups butter (room temperature)
2 cups sugar
1 egg
1 egg yolk
4 cups pastry flour – or 3 1/2 cups sifted all purpose flour
Frosting:
1/4 cup soft butter
3/4 c sifted confectioners sugar
1 tsp. vanilla
1 to 2 tsp water
Instructions
Preheat oven to 400’F. Cream butter well; add sugar and continue creaming. Add eggs and flour. Mix until just combined. Gather dough into one or two discs and flatten to 3’4″- 1″. Wrap in saran wrap to chill for 3 hours or overnight.
Roll out to 1’/4″ – 1/2″ thick and cut into any shape with cookie cutters. Carefully place onto lightly greased cookie sheet. Be sure to leave space between cookies as they will spread. Bake for 10 to 12 minutes, wachtching closely. Cookies should just be turning golden around edges – do not let brown. Cool on wire racks.
Mix topping ingredients until smooth and tint with desired color. Frost each cookie and let set until frosting hardens.
Notes
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