The best delicious Six-way Butter Cookies recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Six-way Butter Cookies recipe today!
Hello my friends, this Six-way Butter Cookies recipe will not disappoint, I promise! Made with simple ingredients, our Six-way Butter Cookies is amazingly delicious, and addictive, everyone will be asking for more Six-way Butter Cookies.
What Makes This Six-way Butter Cookies Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Six-way Butter Cookies.
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2 c Pillsbury’s Best All-Purpose
-Flour*, sifted
1 ts Double-acting baking powder
3/4 ts Salt
3/4 c Butter
1 c Sugar
1 Egg; unbeaten
1/4 c Cream or milk
1 ts French’s Vanilla
See variations for
-additional ingredients!
BAKE at 375 degrees for 10 to 12 minutes. MAKES about 4 dozen. Sift
together the flour, baking powder, and salt. Cream butter and gradually add
sugar, creaming well. Add egg, cream or milk, and vanilla; beat well. Blend
in dry ingredients gradually. Drop by rounded teaspoonfuls onto ungreased
baking sheets. Bake in moderate oven (375 degrees) 10 to 12 minutes. If
desired, frost with Creamy Vanilla Frosting. *Pillsbury’s Best Self-Rising
Flour is not recommended for use in this recipe.
Variations: For coconut cookies: Stir in 1 1/2 cups coconut after blending
in the dry ingredients. For orange-pecan cookies: Blend in 1/2 cup
Funsten’s Pecans, chopped, and 2 tablespoons grated orange rind with the
dry ingredients. For mincemeat cookies: Stir in 1/2 cup prepared mincemeat
after blending in the dry ingredients. For lemon-nut cookies: Blend in 1/2
cup Funsten’s Nuts, chopped, and 2 teaspoons grated lemon rind with dry
ingredients. For gumdrop cookies: Stir in 3/4 cup gumdrops, cut fine, and
1/2 cup Funsten’s Nuts, chopped, after blending in the dry ingredients.
NOTES : Developed by Ann Pillsbury.
Yields
1 Servings
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