Butter Cookies

This easy-to-assemble recipe yields enough dough for a batch of crumbly, rich cookies, plus 2 crusts for other desserts (see related recipes at left). Storage tip: Store the dough disks, wrapped tightly in plastic wrap, in the refrigerator for up to 2 days or in the freezer for up to 1 month. Thaw in the refrigerator overnight and soften at room temperature. You may also roll out a disk, line a tart or pie pan, cover tightly with plastic wrap, and refrigerate overnight or freeze for up to 1 month. It can go directly from the freezer to an oven.
Average Customer Rating:
5 out of 5
 out of 
(1 Review) 1
1 of 1(100%)reviewers would recommend this product to a friend.
Customer Reviews for Butter Cookies
Review 1 for Butter Cookies
5 out of 5
5 out of 5
June 16, 2011
Ability level:Advanced
Cooks for:3 to 5 people
Cooks:Every day
Would You Recommend? Yes
8of 9found this review helpful.
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Greatest B&Ws ever!
June 16, 2011
This is the best butter cookie recipe I have ever used. The flavor of the cookie is so rich, and when iced with the black & white frostings, it is just phenomenal --better than a bakery cookie. The recipe did not include ingredients for the white icing, but confectioner's sugar and a little milk or water work just fine. I cut the recipe by 2/3 to make a trial batch but wish I had made the full amount!
Pros: Yield, Easy, Impressive, Will Make Again
Cons: recipe did not include white icing instructions