5 INGREDIENTS CRISPY BUTTER COOKIES

I lost my “old faithful” spritz cookie recipe, but this is every bit as good. I didn’t need to chill the dough, and I removed them from the oven at the first miniscule hint of browning (my family prefers soft cookies over crisp cookies). Thanks for sharing this!

They’re a refrigerator cookie, but you don’t need to mess with a rolling pin or cookie cutters. They’re chilled in logs and then you just slice them up before baking. The dough freezes really well, so you can always throw the second log in the freezer and use it later when the mood strikes! We sometimes like to roll the dough log in sugar before slicing for an extra special touch, but we think they’re pretty special without that step too.

20 minutes active, 1 hour inactive to prepare serves 24

INGREDIENTS:

2 cups all-purpose flour
1 cup (2 sticks) salted butter, softened
1 cup granulated sugar
1 egg
1 teaspoon vanilla

PREPARATION:

When ready to bake, preheat oven to 400°F and line a baking sheet with parchment paper.
In a medium bowl, cream together the butter and sugar with an electric mixer on high until light and fluffy, 2-3 minutes.
Add egg and vanilla, and beat to combine. Gradually add the flour, mixing on low until incorporated.
Divide the dough in half, and form each half into a log 1 1/2-inches in diameter. Wrap each log in plastic wrap and refrigerate until firm, at least 1 hour to overnight.
When chilled, remove one dough log and using a sharp knife, cut it into 1/4-inch slices. Place 1-inch apart on lined baking sheet.
Place baking sheet in oven and bake until cookies are lightly golden brown, 8-10 minutes.
Remove and transfer to wire racks to cool. Enjoy!

From: allrecipes.com