Consider trying this simple, dairy-free porridge made with almond milk. Why you surprise your significant other with delicious pink oatmeal on Valentine’s Day? Raspberries offer sweetness and color.
| Prep Time: | 15 mins |
| Cook Time: | 10 mins |
| Additional Time: | 1 hr 45 mins |
| Total Time: | 2 hrs 10 mins |
| Servings: | 84 |
| Yield: | 7 dozen |
Ingredients
- 2 cups butter, softened
- 1 ½ cups white sugar
- 4 egg yolks
- 1 ½ teaspoons vanilla extract
- 4 ½ cups all-purpose flour
- ½ teaspoon salt
Instructions
- In a large bowl, cream together the butter and sugar. Beat in the yolks one at a time, then stir in the vanilla. Combine the flour and salt; stir into the creamed mixture. Shape dough into logs about 2 inches in diameter. Wrap in waxed paper and refrigerate or freeze until firm.
- Preheat oven to 350 degrees F (175 degrees C). Unwrap rolls. You can roll the logs in nuts or sprinkles before slicing. Slice into 3/8 inch wide slices. Place slices 2 inches apart onto ungreased cookie sheets.
- Bake for 8 to 10 minutes in the preheated oven. Do not brown. Remove to a wire rack to cool completely.
Nutrition Facts
| Calories | 80 kcal |
| Carbohydrate | 9 g |
| Cholesterol | 21 mg |
| Dietary Fiber | 0 g |
| Protein | 1 g |
| Saturated Fat | 3 g |
| Sodium | 46 mg |
| Sugars | 4 g |
| Fat | 5 g |
| Unsaturated Fat | 0 g |
Reviews
Great recipe. I left mine in a little longer than 10 minutes so they had a little browning on the bottom. Delicious!
I have to add a tiny bit of water to get the dough to form a ball but I put the dough directly in the cookie press and the spritz cookies come out perfect, cute and delicious!
These are pretty good . I agree with another reviewer that it calls for too much flour.
Delicious butter cookies to slice, decorate and bake!
The dough was easy to make. The flavor is smooth and buttery rich. Ten minutes was not an accurate time for my oven, 12-14 minutes at 1/4” thickness seemed right for a light golden brown edge.
With the original recipe…Thought it tasted too floury and not enough butter…So I made it again substituting the flour with Almond flour as well as adding a extra stick of butter…When I added the Vanilla extract I also added some butter extract and it brought the cookies to the next level making them all sorts of buttery goodness without the Almond flour taking over the taste…Everything came out very well all around…As you can see with what’s left it was a hit
#1 These are BUTTER cookies, not sugar cookies. Different recipes, different flavors. If you’re looking for a sugar cookie, this is NOT your recipe. Butter cookies should never be overly sweet (for the purists). Please don’t make these with margarine or shortening. The results will not be the same as with butter. #2 If your dough is crumbly, you’re probably adding too much flour. Spoon your flour into the measuring cup and don’t pack when you level it. Other possibilities include using small eggs, or even leaving out butter. As written, this recipe calls for 4 sticks of butter–a full pound. Also, flour can vary in the way it holds moisture, so watch your dough. Add it in portions and when the dough looks as though it’s holding together well–firm, but not crumbly– you have it. #3 Watch your “log” size for quicker chilling. I made mine approximately 2″ in diameter, in two separate logs. They were more than well-chilled in just over an hour, and I was able to leave one in the refrigerator while working with the other, then switched. If you make short, fat logs, it’s going to take a lot more time to chill. Use a thin-bladed knife if possible for cutting, cut the slices first, then place on your cookie sheet (or better yet, parchment, especially if you’re not letting your sheets cool first). #4 If you’re looking for a cookie that tastes like the tinned versions, you may like changing out the vanilla for a half teaspoon (1/2 tsp) of almond extract, or even a combination
They were easy to make and taste good but they are not what I expected. I love the butter cookies in the blue tin. I agree with another review that there is too much flour… not the buttery taste I expected but still good!
No changes were made. Came out wonderful!
I didn’t change a thing. I do have some notes. If you use a double bottom cookie sheet, then the cookies need to be cooked a lil longer. I cooked mine at 350 for about 14 minutes. I kept my cookie logs in the refrigerator for over 24 hours before slicing and baking. These cookies are extremely delicious and exactly what I wanted. Thanks a bunch!
This is a spritz cookie recipe. They are uniformly an excellent cookie! For those who had trouble with crumbliness, please note that 2 cups is 4 sticks! I am pretty sure the errors are from not knowing the conversions.
Melblxj
I’m not a baker so I have to say this was a success. I read the reviews and decided to use 1/2 cup less flour, as many reviewers recommended. I love to taste the buttery flavor of a butter cookie. That’s exactly how it turned out. It’s very easy to make. I keep a log of the cookie dough,wrapped in wax paper, in the fridge. When I want a little treat with a cup of coffee, I just cut a few slices off, place it on a small cookie sheet, and pop it into the toaster oven. It’s fast, easy, and delish.
Absolute perfect recipe for cannabutter cookies. They came out so good 🙂
I’ve used this recipe many times and the cookies are real delighting! Thumbs up 😉
liked them very much but when a day passes they not that yummy as they were when they did before
Great recipe. I did a couple things to make it tastier. I used a little brown sugar in place of white (2T if the recipe is reduced 75%), I doubled the vanilla and almost doubled the salt. These are awesome. Next tome I’m going to put food coloring in them so they look like the ones I got at the store as a child. Very nostalgic. Thank you!
I did the recipe today and everyone loved them, except that I think I made them too tick so they tasted too bread like for me (I know that was my mistake) but I guess I was the only one who notice that. they basically fought over them, LOL.
They were okay but not what I was hoping for. Definitely too much flour and they just weren’t like the cookies in the blue tin many of you are talking about..
I was looking for a recipe that was similar to the blue tin cookies and this was delicious. Very similar. The only thing I did differently was used 2 whole eggs rather than 4 yolks. Saving this recipe!
Loved these cookies, light, buttery and delicious!!!