Brown Edge Butter Cookies
This is a light, crisp, sweet, old-fashioned butter cookie that would be delicious with a cup of tea. They are tiny – about half-dollar-size – so you can pop them right in your mouth. You can never make too many of these, as they’ll be gone in minutes!
- 1 1/2 cups sifted flour
- 1/4 teaspoon salt
- 2 sticks butter, at room temperature
- 1 cup sugar
- 1 teaspoon vanilla
- 2 eggs, at room temperature
Pre-heat the oven to 350°F.
Sift the flour and salt together in a bowl. In another bowl, cream the butter and then add the sugar, vanilla and eggs. Beat until light and fluffy. Add the flour mixture slowly, mixing until smooth.
Drop the batter by half-teaspoonfuls onto ungreased cookie sheets, lined with parchment paper, about 3 inches apart (the cookies will spread!). Bake at 350°F for about 9-10 minutes; take out the cookies when the edges start to turn light brown. Watch carefully, because this happens quickly.
Let the cookies sit for one minute, then remove them to a wire rack to cool.
This recipe makes about eight dozen cookies, and they keep for a really long time in airtight tins.