brown family butter cookies
My mother-in-law used to make these cookies every Christmas. She gave me her recipe back in 1988. Sadly, she passed away in 1993. I waited until last year to try them myself. Not sure why. They are very tasty and fun to make. I've used this recipe on Halloween as well. I'm sure any holiday or even just because would work, too. There was no yield on this recipe, but my guess is between 4-6 dozen, depending on the size of your cookie cutters.
Blue Ribbon Recipe
Buttery and lightly sweet, these butter cookies have a crisp and crumbly shortbread texture. One cut out and baked, they're ready to decorate with royal icing. The Brown's royal icing is the perfect consistency for piping. It can easily be colored or thinned to flood for decorating. Have fun making these using different cookie cutters and colors of royal icing.
Ingredients
- FOR COOKIES
- 1 pound butter, softened
- 1 cup granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 4 cups all-purpose flour
- FOR DECORATOR'S ICING
- 1 pound powdered sugar
- 3 - pasteurized egg whites (from a carton)
- 1/2 teaspoon cream of tartar
How To Make brown family butter cookies
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Step 1FOR COOKIES: Beat butter and sugar until fluffy. -
Step 2Separate 3 of the eggs.
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Step 3Add the three egg yolks and the other whole egg to the butter/sugar mixture. Refrigerate egg whites.
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Step 4Add vanilla. Beat until well mixed.
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Step 5Gradually stir in flour until well mixed.
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Step 6Shape the dough into a round disk. Wrap in waxed paper or plastic wrap. Chill for 3 hours.
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Step 7Preheat oven to 350 F. Grease cookie sheets.
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Step 8Divide dough into 4 equal parts.
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Step 9Roll dough out 1/4 at a time on a lightly floured surface to 3/8 inch thickness.
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Step 10Cut with floured cookie cutters. Space on cookie sheet 2" apart.
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Step 11Lightly beat the three egg whites.
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Step 12Brush on cookies.
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Step 13Bake at 350 F for 10-12 minutes or until edges are lightly browned.
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Step 14Cool on a wire rack.
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Step 15FOR DECORATOR'S ICING: Beat sugar, egg whites, and cream of tartar in a bowl on low speed. Note: Follow the directions on the carton of egg whites to determine how much equals 3 egg whites. Pasteurized egg whites are safer to use for icing.
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Step 16Beat until a knife drawn through icing leaves a clear path; about 7 minutes.
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Step 17Tint this icing with gel food coloring. Cover unused icing with a damp cloth to prevent the icing from drying out.
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Step 18Put some of the colored icing in a pastry bag with a small tip. Outline your cookie design first using the pastry bag.
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Step 19Add water, a little at a time, to the leftover colored icing. Add just enough water to make a smooth and somewhat thin consistency.
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Step 20Put the icing for flooding into additional piping bags (or plastic bottles) with small tips. Put a toothpick in the tip so the icing doesn't run out.
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Step 21Flood a little icing into the cookie's outline.
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Step 22Take a toothpick and gently spread out the icing.
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Step 23Let the icing dry. Once dried, add additional embellishments with the remaining icing.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
