EDITOR’S NOTE: Multiple bakers have had issues with this recipe. I’m working on getting this sorted out with Karey, who baked them with us on site at the Bake-A-Thon using the recipe she submitted. Until we’ve resolved it, please hold off on using this recipe. Apologies.
The 2014 Holiday Cookie Contest Winner: Grandmas’s/Mom’s Butter Cookies
Submitted by Karey Barnett
1 lb softened buter
1 cup sugar
1 1/2 tsp vanilla
2 1/4 flour
Heat oven to 350. In a stand mixer (my mom still does it by hand) cream butter and sugar. Add egg then vanilla and cream together. Next add flour one cup at a time and cream together. Once all ingredients are combined (now here’s the tricky part) the cookie dough is spooned into a cookie press with the crinkle disk.
Pump dough onto cookie sheets in long strips about 4 per sheet. Cut into desired size approximately 3″ long and sprinkle with colored non perils. Bake for approximately 10 minutes or until golden brown on the edges. Remove from cookie sheet immediately before they begin to crisp or they will stick. You may use parchment paper if you like.
Karey says: “These are the best delicate crisp cookies ever and with colored sprinkles they are a kids/adults delight to the eyes I am still to this day drawn to beautiful colored sprinkled goodies. My mom has been making these cookies since I can remember and my grandmother before her. I still use the cookie press that was my mom’s because it makes the cookies the perfect thinness. I will let you know that this cookie press is no longer made and even harder to find. I know this because my mom and I have spent hours searching for them online. Not too long ago a friend of my mothers was going through her mothers things and found the exact cookie press still in the original box untouched. She gave the press to my mom because over the years had enjoyed these butter cookies…and to my delight, at that time my mom passed down her cookie press to me and I no longer had to borrow, it was great! I have tried to use other cookie presses, but the cookies come out to thick and do not bake as well. Growing up my mom would spend hours baking and freezing these cookies every holiday and still does today. They are requested by many and enjoyed plenty. As I began to bake these delicious crisp buttery cookies, they soon became a favorite amongst my friends as well. I call them the “perfect coffee cookie” and when you dunk them in a fresh cup of hot coffee morning or night you will know why. These cookies still keep their crunch and then melt in your mouth and it is way to easy to consume many because of how thin, crispy, and addicting the cookies are. I often tell my mom that someday we will become famous for these cookies and they will be in every coffee shop in town.”