Every year we make these cookies.
Every year I think about posting them.
Every year we get so busy, I can’t possibly post another thing.
But, I confess – my recipe box is coming apart. It’s overflowing with wrinkled and stained folded papers, scraps with scribbles, and magazine tear-outs (from the old days before Pinterest and Clipix).
The box is such a mess that, whenever I shuffle through for my tried-and-true recipes, a layer of nagging fear creeps into each search. I worry I might not be able to find the exact recipe I’m looking for, that – by simple power of magical mystical mess – the one I want might have disappeared; and for that reason, I’m posting the recipe this year. So I can have it at the click of button, and you can too.
I don’t do anything to change this one, but I’m sure the people at Land O’Lakes don’t mind the free advertising.
It’s a solid recipe, and you’ll need plenty of their butter to pull it off well.
I apologize in advance for my haphazard frosting recipe. I don’t measure anything, really. I go by sight and taste, but I’ll give you loose guidelines, and hopefully that’s good enough.
And if we don’t touch base before then – have a very Merry Christmas, my friends!
These cookies are delicious with or without frosting. If you do without frosting, decorate them by sprinkling with colorful sugars before you slide them into the oven. The recipe also doubles well. Just divide it into 6 parts before the refrigeration step.
Ingredients
- 1 Cup Land O' Lakes butter, softened. (I use room temp, and I always their salted butter for this recipe)
- 1 Cup granulated sugar
- 2 Tablespoons orange juice (fresh squeezed or bottled both work)
- 1 Tablespoon vanilla extract
- 2 1/2 Cups all-purpose flour
- 1 Teaspoon baking powder
- 2- 5 Cups powdered sugar (depending on how much icing you want)
- 1/2 Cup to 1 1/4 Cups heavy cream
- 1-2 Tablespoons powdered egg white (if you have them)
- OR 1/2 - 1 egg white (only use egg whites from pasturized eggs here - and do so at your own risk. We've never had a problem with anyone getting sick from an uncooked egg - but you know, it could happen.)
- 1/2 - 1 Teaspoon vanilla extract
- A dash of salt
- Water for thinning, if necessary.
Directions
Combine 1 cup softened butter, sugar and egg in bowl. Beat at medium speed, scraping bowl often, until creamy. Add orange juice and 1 tablespoon vanilla. Continue beating, scraping bowl often, until well mixed. Add flour and baking powder; beat at low speed until well mixed.
Divide dough into thirds. Shape each third into a ball; flatten slightly. Wrap each in plastic food wrap; refrigerate 2-3 hours or until firm.
Heat oven to 400°F.
Roll out dough, one-third at a time, on lightly floured surface (keeping remaining dough refrigerated), to 1/8- to 1/4-inch thickness(We like them better cut thicker, and cooked until edges are just barely browned). Cut with 3-inch cookie cutters. Place 1 inch apart onto ungreased cookie sheets.
Bake 6-10 minutes or until edges are lightly browned. Let stand 1 minute on cookie sheet; remove to cooling rack. Cool completely.
Add desired amount of powdered sugar to a medium bowl. (adjust amounts of next four ingredients according to how much powdered sugar you're using). Whisk in salt, vanilla, egg white, and about a quarter cup of heavy cream for every 1 cup of powdered sugar. Continue to thin with more cream or water until reaching the desired consistency. Cover bowl with a damp towel or plastic wrap until ready to use.
Source
These cookies are delicious with or without frosting. If you do without frosting, decorate them by sprinkling with colorful sugars before you slide them into the oven. The recipe also doubles well. Just divide it into 6 parts before the refrigeration step. Cookies from Land O'Lakes, Best Ever Butter Cookies, loose frosting recipe from Sara|Home is Where The Cookies Are
