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Byerly’s Butter Cookies

October 18, 2009

2 cups butter, softened
2 cups sugar
1 egg
1 tsp. Vanilla
1/4 tsp. Salt
1 tsp. Baking powder
4 1/4 cups flour

Cream butter, sugar, egg and vanilla until fluffy. Combine dry ingredients; stir into creamed mixture just until blended. Refrigerate covered. Preheat oven to 375.

For Cookie Cut-Outs: Roll part of dough 1/8 inch thick on lightly floured surface; keep remainder of dough refrigerated. Cut with cookie cutters; place on ungreased baking sheets. Sprinkle with sugar (optional). Bake until set but not brown, 6 to 8 minutes. Remove to wire racks to cool. Amount: 8 to 9 dozen.

For Molded Cookies: Shape dough into 1-inch balls; place 2 inches apart on ungreased baking sheets. Flatten with bottom of sugared glass, ceramic cookie press or fork. Bake until set but not brown, 8 to 10 minutes. Remove to wire racks to cool. 8 to 9 dozen.

For Spritz Cookies: force dough through cookie press, following manufacturer’s directions, onto ungreased baking sheets. Bake until set but not brown, 7 to 9 minutes. Remove to wire racks to cool. 10 dozen.

Tip: Dough  must be pliable. If dough is too soft, chill; if dough crumbles, let stand at room temperature.

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