Aunt Elma Zuerchers Butter Cookies Recipes

AUNT LISL'S BUTTER COOKIES

Steps:

• In a bowl, cream the butter and sugar. Then mix in the eggs, brandy, salt, vanilla, and flour. Let rest for at least 30 minutes in the refrigerator. Roll out the dough to 1/8- inch thick. Preheat oven to 350 degree. You can either use cookie cutters or use the point of a toothpick like a knife to cut out cookies in any shapes you want. Once the cookies have been cut out, gently place them on the baking sheet. Then either brush them with egg yolk and sprinkle with nuts and raisins or brush with egg white and sprinkle with blue sugar. Bake for about 10 minutes, or until golden brown. Use a metal spatula to gentle remove each cookie from the baking sheet to a cooling rack or flat plate.

AUNT EILEEN'S CHRISTMAS BUTTER COOKIES

Steps:

• In a large bowl cream together the butter and sugar until light and fluffy, using a hand beater. Beat in the egg and then the vanilla. In a separate bowl, combine the flour and salt. Stir the dry ingredients into the wet ingredients until just incorporated. Roll the dough into a log, on a work surface, wrap in parchment and chill in the refrigerator for at least 1 hour. Put 2 cookie sheets in the refrigerator to chill as well.
• Preheat the oven to 400 degrees F.
• Remove the chilled dough from the refrigerator and slice into 1/4-inch rounds. Arrange 2 inches apart on the chilled cookie sheets and bake until lightly golden on the edges, about 8 to 10 minutes. Remove the cookies from the cookie sheets and put on a cooling rack to cool before serving.

AUNT CORA'S WORLD'S GREATEST COOKIES

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• In a large bowl, cream together the margarine, peanut butter, white sugar, and brown sugar until smooth. Beat in the eggs one at a time, mixing well after each. Combine the flour and baking soda; stir into the peanut butter mixture. Mix in chocolate chips. Drop by heaping spoonfuls onto ungreased cookie sheets.
• Bake for 12 to 15 minutes in the preheated oven, or until lightly browned at the edges. Allow cookies to cool on the cookie sheets for a minute before removing to wire racks to cool completely.

AUNT NELDA'S SUGAR COOKIES

Steps:

• Measure 3/4 cup sugar into a large bowl.
• Add oil and stir until well blended.
• Break eggs into small bowl and beat well with egg beater.
• Stir, with vanilla flavoring, into shortening mixture.
• Measure sifted flour, cream of tartar, soda and salt into a flour sifter; sift into a medium bowl.
• Gradually add flour mixture to shortening mixture, beating with a spoon after each addition.
• Chill bowl of cookie dough overnight, or until dough can be easily handled.
• Drop dough by FULL teaspoonsful onto greased cookie sheets.
• Sprinkle with granulated sugar (Omit sugar if cookies will be frosted).
• Flatten slightly with the bottom of a glass.
• Bake in 350 degree F oven 10-12 minutes or until done.
• Remove from oven and with broad spatula and slide at once onto rack to cool.
• NOTE: For cut-out cookies, roll to 1/8” thickness on lightly-floured board.
• Cookies will be harder than the drop cookies--use flour sparingly.
• This dough may also be rolled, chilled, and sliced like refrigerator cookies.

AUNT ELMA ZUERCHER'S BUTTER COOKIES

Steps:

• Cream butter and sugar. Add eggs one at a time, then incorporate flour and salt. Chill. Bake at 350 degrees till lightly browned. Let stand for a few minutes before removing from sheet.