Grammy’s Butter Cookies

When I was growing up, my grandmother and I made these cookies for almost every Christmas gathering.  She calls them “bells” because her cookie cutter of choice for these is a bell shape. 

If I had to chose my very favorite cookie in the entire world, it definitely would be these.  The two components; a buttery shortbread-like cookie and a super-sweet confectioner sugar frosting, pair together so wonderfully.  The taste is simple and delicious!

We made almost 80 of these today, the moose is my favorite!

 

GRAMMY’S BUTTER COOKIES

1 cup butter

1 cup granulated sugar

3 egg yolks

2  1/2 cups sifted flour

1 tsp vanilla extract

confectioner’s sugar

1 tbs butter

milk

food coloring

Cream room temp butter in a mixer on low then gradually mix in the sugar.  Add the egg yolks one at a time, beating well after each addition.  Add the flour to the butter mixture along with the vanilla and mix on low until the dough forms.  Chill the dough in the refrigerator for 1-3 hours.  Roll to 1/8″ on a lightly floured surface and cut with some fabulous cookie cutters.  Bake at 350 F for 10-12 minutes or until the edges are just barely brown.  Cool on wire rack.

Make frosting as follows:  Pour confectioners sugar (2 or 3 cups) into a medium sized bowl.  Add 1 tbs melted butter and just a splash of milk.  Mix well and adjust the consistency; if the frosting is too runny, add a bit more sugar, if it’s too thick add a bit more milk.  Color if desired and frost those awesome cookies.

Can be frozen, makes 45-50.

Love the moose's gaze, like he's looking right through me!

 

 

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One Comment

  1. Thank you for sharing–the memory, the recipe, and the photo! That is some moose :-) Happy Christmas!

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