Create an Account
Forgot your password?

Appetizer  (673)
Beverage  (581)
Breakfast  (1130)
Dessert  (2016)
Entrees  (41)
Lunch  (72)
Side Dish  (1208)
Snack  (39)

Appetizers  (3024)
Beef  (1585)
Beverages  (1465)
Breads  (4302)
Cakes  (2340)
Candies  (890)
Cheese/eggs  (392)
Cookies  (2917)
Desserts  (7077)
Fish  (1307)
Fruits  (1870)
Grain  (43)
Lamb  (223)
Low-cal  (336)
Main dish  (3171)
Meats  (3280)
Other  (62)
Pasta  (2138)
Pies  (1504)
Pork/Ham  (24)
Poultry  (4572)
Relishes  (236)
Salads  (2731)
Sauces  (2757)
Seafood  (3543)
Soups  (2186)
Vegetables  (7180) - Share Your Recipe!

Recipe Name: Annie Hall's Butter Cookies Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Cookies Comments:
Preparation Time:
Number of Servings: 96

2 Cup(s) Butter, softened
1 1/2 Cup(s) Sugar
4 Egg yolks
2 Teaspoon(s) Vanilla
4 1/2 Cup(s) Unbleached flour
1/2 Teaspoon(s) Salt
Preheat oven to 350 degrees. With an electric mixer (even the
hand-held kind), cream together butter and sugar. Add egg yolks and
vanilla and mix well. Sift flour and salt together and beat into
butter mixture until well mixed. When ready to bake use an ungreased
cookie sheet and place cookies 1 inch apart. Bake for about 10
minutes, but do not brown them. Remove cookies from cookie sheet while
still warm and cool on sheets of waxed paper. Decorate, if you like.
Makes 6 to 8 dozen. Taste fabulous! Shapes Candy Canes: Divide 3 cups
of dough in half. Add 1 1/2 teaspoons red food coloring to one half.
Using about a tablespoon of dough, roll a 4 inch strip of each color
(no fatter than a pencil). Place the two colored rolls side-by-side
and press lightly together. Gently twist like a rope and place on
ungreased cookie sheet 1 inch apart. Curve the top like a candy cane
and bake about 10 minutes; do not brown. You can sprinkle with crushed
peppermint candy. Rolled Cookies: Shape dough into rolls with width of
a cookie. Wrap in waxed paper and chill. Before baking, roll in
chocolate shots. Slice 1/2 inch thick and bake on ungreased cookie
sheet at 350 degrees for 10 minutes; do no brown. Stars, Hearts,
Circles and Jelly-Filled: Fill a pastry bag with unchilled dough and
put through a 'star tip' (sizes 2 and 7 - 9). Squeeze onto cookie
sheet into the shapes you like. For instance, make star, then fill
baked cookie center with red jelly. Decorate these cookies with
cinnamon hearts, mini chocolate morsels, color sugar, little silver
balls, or frosting from a tube. Bake them, same as others. Do not
brown. Cookie Cutter Cookies: Chill dough. Roll out onto lightly
floured board to thickness of 1/2 inch. Cut with cookie cutters and
bake as mentioned above. Decorate your own way. Plain Old Drop
Cookies: Just drop unchilled dough by teaspoonful onto ungreased
cookie sheet. Bake 350 degrees for 10 minutes. Don't brown. Remove
from pans immediately. MC Formatted by Brenda Adams
<>; mc and Bakery-Shoppe posted 5/16/97
Recipe by: Susan Branch; Christmas From The Heart of The Home Posted
to MC-Recipe Digest V1 #614 by Badams <> on
May 16, 1997

Nutrition (calculated from recipe ingredients)
Calories: 70
Calories From Fat: 36
Total Fat: 4.1g
Cholesterol: 17.7mg
Sodium: 13.1mg
Potassium: 8.4mg
Carbohydrates: 7.6g
Fiber: <1g
Sugar: 3.2g
Protein: <1g

Scale this recipe to Servings [?]