I baked these sweet little hat cookies for the Uncorked! Festival in Staten Island. They are buttery and not very sweet. Great with a cup of coffee or a cold glass of milk. The recipe is easy enough for kids to help out in the kitchen. A great family activity!
Buttery Cookie Recipe
Cream together: 1 cup unsalted butter and 2/3 cup sugar
Beat in: 1 egg
Add: 1 tsp. vanilla, 1/2 tsp salt, 2 1/2 cup sifted all-purpose flour
Mix until all ingredients are well blended. Chill dough 3-4 hours before rolling.
Preheat oven to 350. Place a disc of cookie dough between two pieces of wax or parchment paper lightly dusted with flour. Roll out 1/4" thick and cut. [I used a large flower cutter and a round cutter for the hat]. Chill on the cookie sheet in the fridge until firm.
Bake about 10 minutes or until barely colored. Cool on rack for 2-5 minutes. Remove from cookie sheet and cool on a wire rack.
Got Milk?
Dina :)
Beat in: 1 egg
Add: 1 tsp. vanilla, 1/2 tsp salt, 2 1/2 cup sifted all-purpose flour
Mix until all ingredients are well blended. Chill dough 3-4 hours before rolling.
Preheat oven to 350. Place a disc of cookie dough between two pieces of wax or parchment paper lightly dusted with flour. Roll out 1/4" thick and cut. [I used a large flower cutter and a round cutter for the hat]. Chill on the cookie sheet in the fridge until firm.
Bake about 10 minutes or until barely colored. Cool on rack for 2-5 minutes. Remove from cookie sheet and cool on a wire rack.
Got Milk?
Dina :)
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