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

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“I remember these from 36 years ago--they're That Good. And you can use 3 of the egg whites to make Chocolate Meringue Christmas Cookies -- a Recipe from the Early that I've also posted, that are outstanding and memorable!”
READY IN:
30mins
SERVES:
20
YIELD:
6-8 dozen
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat the oven to 350°.
  2. With an electric mixer (even the hand-held kind), cream together the butter and the sugar.
  3. Add egg yolks and vanilla and mix well.
  4. Sift flour and salt together, shaking back and forth in a fine sieve.
  5. Beat into the butter mixture until well-mixed.
  6. When ready to bake, use an ungreased cookie sheet and place the cookies 1 inch apart.
  7. Bake for about 10 minutes and DO NOT BROWN THEM.
  8. Remove the cookies from the cookie sheet while still warm and cool on sheets of waxed paper.
  9. Decorate if you like:
  10. Shape dough into a roll the width of a cookie.
  11. Wrap in waved paper and chill.
  12. Before baking, roll in chocolate shots.
  13. Slice 1/2 inch thick and bake on ungreased cookie sheet at 350° for 10 minutes. Do Not Brown.

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