Another Recipe from the family archives! Here is my sister’s version of my mom’s recipe. This is a family favorite!!! My mom used to keep them in the freezer. I remember sneaking in the laundry room and eating one, hoping not to get caught. Over the years we’ve all shared stories of how we all did the same thing. Funny how we have such memories around food. Today, I’ll just lay it out on a platter….eat the cookies. Everything in moderation and balance!
And why not have cookies for breakfast? There’s eggs and butter in the recipe…those are breakfast foods right?🤪😂🤣
Enjoy…peace be with you! 🕊
Lynsey’s Butter Cookies
Cream together 1 Cup Butter, 2/3 Cup Sugar
Beat in 1 egg.
Combine 2 1/2 Cups Flour, 1/2 tsp salt, 1 tsp Vanilla
Mix all together and chill dough.
Keep half the dough in the fridge, work with half the dough at a time.
Spread dough to 1/4 inch thickness and bake at 350 for 8-10 minutes.
Don’t check before 8 minutes, don’t wait for the cookie to Brown.
Completely Cool before frosting.
Frost and then it’s best eaten frozen.
2 Cups Powdered Sugar
1 tsp Vanilla
2 TBSP Butter
About 1/4 cup Milk
Mix powdered Sugar, softened Butter and Vanilla with a hand mixer.
Slowly add milk until desired thickness for spreading and decorating.