Fancy Butter Cookies

Feb 18, 2019 | Recipes

These little butter cookies remind me of when I was growing up and the bakeries would sell these by the pound in little pink boxes! ! They were always filled and decorated to reflect the closest holiday. Red, white, and blue for the Fourth of July, Spring colors for Easter…….You get the idea!

You can whip these up in no time to enjoy or freeze them for later if you’d like!

Preheat oven to 350 degree F. Here’s what you’ll need:

Place butter, margarine (if using), and sugar in the bowl of a stand mixer with paddle attachment.

Cream until light and fluffy. Then add egg and flavorings.

Add flour and mix until combined.

If Dough is too thick to pipe through a pastry bag, add a little water and mix. Up to ¼ cup of water.
Set aside 1/3 of the dough to scoop for almond crescents and pipe remaining dough into bars and rosettes.
Place a cherry halve in the center of each rosette.

Using a scoop or a spoon, scoop about a tsp. full of dough and roll it into a log and then bend into a crescent shape. Press into almond slices before placing on a parchment lined sheet pan.

Bake for 8-10 minutes or until light golden brown around the edges at 350 degrees F. Let cool.
Finish by dipping bars into melted chocolate and then into sprinkles. Sprinkle almond crescents with powdered sugar and drizzle cherry rosettes with melted chocolate.

 

 

I love to keep these on hand for those unexpected guests that drop by! Yum!

 

Print

Fancy Butter Cookies

Servings 36 cookies

Ingredients

  • 1 cup Butter, unsalted, optional ½ cup Butter and ½ cup Margarine
  • 1 cup Sugar granulated
  • 1 Egg, beaten
  • 4 cup Flour All-purpose
  • *Water
  • Sliced almonds
  • Sprinkles
  • Maraschino cherries, cut in half
  • Powdered Sugar
  • Melted Chocolate
  • 1 tsp Flavoring Agent: Vanilla extract, Almond extract, Orange extract or zest, Lemon extract or zest

Instructions

  1. Preheat oven to 350 degree F. 

  2. Place butter, margarine (if using), and sugar in the bowl of a stand mixer with paddle attachment.

  3. Cream until light and fluffy. Then add egg and flavorings.
    Add flour and mix until combined. If dough is too thick to pipe through a pastry bag, add a little water and mix. Up to ¼ cup of water.

  4. Set aside 1/3 of the dough to scoop for almond crescents.

  5. Pipe remaining dough into bars and rosettes. Place a cherry halve in the center of each rosette.

  6. Using a scoop or a spoon, scoop about a tsp. full of dough and roll it into a log and then bend into a crescent shape. Press into almond slices before placing on a parchment lined sheet pan.
  7. Bake for 8-10 minutes or until light golden brown around the edges at 350 degrees F. Let cool.
  8. Finish by dipping bars into melted chocolate and then into sprinkles. Sprinkle almond crescents with powdered sugar and drizzle cherry rosettes with melted chocolate. Yum!