Betty Brown's Butter Cookies
The difference between golden and brown flaxseed is primarily in their different macronutrient contents.
Recipe Summary Betty Brown's Butter Cookies
This recipe came from Great Gramma LaLonde's neighbor - Betty Brown. It is the only cut-out cookie I remember Grams Lorette ever making. I like them really thin and crispy. Dad prefers them thicker. Frosted is the best, using confectioners' sugar, flavoring, and milk.Ingredients | Brown Linseed Vs Flaxseed1 cup salted butter, softened1 cup white sugar2 large eggs2 teaspoons vanilla extract3 cups all-purpose flour2 teaspoons cream of tartar1 teaspoon baking sodaΒΌ teaspoon saltDirectionsBeat butter, sugar, eggs, and vanilla extract together in a bowl using an electric mixer until smooth and creamy. Sift flour, cream of tartar, baking soda, and salt together in a separate bowl; mix, 1 cup at a time, into creamed butter mixture until dough is just mixed. Form dough into 1-inch-thick disks and place on a plate; chill in refrigerator, 2 hours to overnight.Preheat oven to 350 degrees F (175 degrees C).Roll disks into desired thickness on a lightly floured work surface using a floured rolling pin. Arrange dough on a baking sheet.Bake in the preheated oven until cookies are just starting to turn golden brown, 7 to 10 minutes.Sprinkle dough with colored sugar before baking or leave plain if you are going to frost.Info | Brown Linseed Vs Flaxseedprep: 20 mins cook: 10 mins additional: 2 hrs total: 2 hrs 30 mins Servings: 24 Yield: 2 dozen cookies
TAG : Betty Brown's Butter CookiesDesserts, Cookies, Butter Cookie Recipes,
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