Susan Branch's Butter Cookies - the Best (Really)

"I remember these from 36 years ago--they're That Good. And you can use 3 of the egg whites to make Recipe #188945 that I've also posted, that are outstanding and memorable!"
 
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Ready In:
30mins
Ingredients:
6
Yields:
6-8 dozen
Serves:
20
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ingredients

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directions

  • Preheat the oven to 350°.
  • With an electric mixer (even the hand-held kind), cream together the butter and the sugar.
  • Add egg yolks and vanilla and mix well.
  • Sift flour and salt together, shaking back and forth in a fine sieve.
  • Beat into the butter mixture until well-mixed.
  • When ready to bake, use an ungreased cookie sheet and place the cookies 1 inch apart.
  • Bake for about 10 minutes and DO NOT BROWN THEM.
  • Remove the cookies from the cookie sheet while still warm and cool on sheets of waxed paper.
  • Decorate if you like:

  • Shape dough into a roll the width of a cookie.
  • Wrap in waved paper and chill.
  • Before baking, roll in chocolate shots.
  • Slice 1/2 inch thick and bake on ungreased cookie sheet at 350° for 10 minutes. Do Not Brown.

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Reviews

  1. Oh boy are these good!!! I made a half recipe and formed the dough into a log to cut and bake the next day. I cut them 1/2 inch thick and baked for about 14 minutes. They were very fragile right out of the oven so I let them cool completely on the cookie sheet which worked out very well. I also used the Kerry Irish Gold butter and these cookies are so good I won't use anything else for fear of ruining them! Thank you for sharing this incredible recipe.
     
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RECIPE SUBMITTED BY

56, an Army brat who has lived in 20 different locations [born in germany, went to kindergarten in japan] including new york city, palo alto CA, maine, georgia, chicago, after growing up in small-town kansas... have some fabulous recipes from well-traveled army people... recently started adding just a splash of bourbon or brandy to real maple syrup - and it really gives french toast or pancakes a special, more sophisticated flavor... a friend jokes that bourbon is my new "secret ingredient" that i'll be adding to everything - it's not true but i'm telling you - you should try it! it's really very good [for adults, anyway] sugarpea's apple pancake recipe is a deadringer for Walker Brothers Pancake House in north shore Chicago - i've searchd for this for 34 years - and it's easy as well as To Die For!!! the Dutch Baby pancake is a huge seller there too - with the same gooey comfort-food but elegant batter... also if you search for lettuce wrap - the 2 recipes for PF Chang's come up... this is also SO GOOD, truly a memorable entree... for cookbooks: With a Jug of Wine, More Recipes With a Jug of Wine were written by the San Francisco Chronicle food writer decades ago - and most everything in them is superb - and i learned a lot as a new cook, young wife, from reading through them in the late 1970s... i got a [very French] sense of food as a way of life
 
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