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“From "The Ultimate Cookie Book" by Catherine Atkinson. Servings and times are a guess. Let me know how much it makes if you try it!”
READY IN:
50mins
SERVES:
40
UNITS:
US

Ingredients Nutrition

Directions

  1. Cream butter and sugar.
  2. Add flour and mix to form a thick paste.
  3. Turn dough out onto a lightly floured surface and knead until smooth. Wrap in plastic wrap and chill for at least 30 minutes.
  4. Preheat oven to 350. Grease two baking sheets.
  5. Roll dough on a lightly floured surface to 1/4" thickness. Cut out rounds with a 1 1/4" cookie cutter. Bake on sheets for 10 minutes, or until pale golden. Transfer to a wire rack to cool completely.
  6. Cookies can be decorated with piped swirls of buttercream and colored sugar.

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