Recipe courtesy of Michele Urvater

Butter Cookies

Save Recipe
  • Level: Easy
  • Total: 2 hr 45 min
  • Prep: 2 hr 30 min
  • Cook: 15 min
  • Yield: 3 dozen cookies
Share This Recipe

Ingredients

Directions

  1. Combine 8 tablespoons of the butter, egg yolk, sugar, pinch of salt and flour. When ingredients are completely blended, divide the dough in half. Roll each dough half into a cylinder, about 1 1/2 inches in diameter and 6 inches long. Wrap each cylinder in wax paper and then in foil. Refrigerate until hard or for at least 2 hours. Preheat the oven to 375 degrees. Grease 2 cookie sheets with remaining tablespoon of butter. Remove dough from fridge and slice each cylinder crosswise into 1/4-inch rounds. Place the rounds on the prepared cookie sheets, but don't crowd them as they spread during baking. Brush the tops with reserved egg white. Center some sliced almonds on each cookie and bake for 12 to 14 minutes or until the edges begin to brown. Cool on a cookie rack. Delicious served with strawberries simply macerated in sugar.
Canal House

Holiday Cookies

16m Easy 88%
CLASS
16m Easy 98%
CLASS
Giada De Laurentiis

Pignoli Cookies

7m Easy 100%
CLASS
Samantha Seneviratne

Spicy Gingerbread Cookies

14m Easy 99%
CLASS

5m Easy 99%
CLASS
19m Easy 93%
CLASS
17m Intermediate 99%
CLASS