Butter Cookies–Navy Star Style
The Fourth of July is long past and I’m way behind on my writing. With Jordan’s departure for Boot Camp rapidly approaching, I have been spending a lot of time gathering information about what to expect concerning his future~and ours.
Still I wanted to publish the recipe for the “Navy Star Cookies” as I now call them since we made them for our youngest’s send-off to Navy Boot Camp. Just in case some one is having a late 4th of July celebration or you would like some ideas for other parties this month. Red, white, and blue and the patriotic theme seem to serve well all the way from Memorial Day through Labor Day. I like to keep the theme going all summer.
NAVY STAR COOKIES
1 Cup of butter
1 Cup of sugar
1 egg
1 and 1/2 tsp vanilla (maybe 2, depending on desired flavored)
2 and 3/4 Cups flour
1 tsp baking powder
1/2 tsp salt
Mix or sift flour, salt, baking powder and salt in a small bowl.
Cream butter in a large mixing bowl with an electric mixer. Gradually add in sugar, all the while creaming the mixture.
Add the egg and vanilla, beating well.
Add the flour mixture–1/3 at a time. Beat until mixed in after each addition. Do not overbeat or cookies will be tough.
Flatten dough into a rectangle about 1/2 inch thick on a sheet of waxed paper. Cover with another sheet of waxed paper.
Refrigerate about 1 hour.
Place dough on a floured surface and roll until it is about 1/8 to 1/4 inch thick–no thicker. You will need a rolling pin with a stocking cover to do this.
Dip cookie cutter and a thin stainless steel spatula in four.
Cut out the design you desire, lift with spatula and put on an ungreased cookie sheet.
If dough gets too soft or sticky, you may want to re-refrigerate for 15 minutes again.
Bake at 375 degrees for about 7 minutes–just until delicately browned.
Makes about 3 dozen cookies–depending on cookie cutter and thickness of dough.
Makes about 3 dozen cookies–depending on cookie cutter and thickness of dough.
I decorated with Betty Crocker tubes of frosting from the market. You buy the tips separately in the same section as the frosting.
Butter cookies are tastier than sugar cookies because they are not as sweet nor as hard to chew. True, they take a little more time to work with but they are worth it. I make these cookies for different holidays throughout the year.
Hope you enjoy this treat!
From My Heart to Yours,
Linking with Food on Fridays–even though it’s Monday. I’ll eventually catch up.
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Oh my, these look so good. I had to pin them to Pinterest to make at a later date. I love that you are actively engaged after your son’s departure. I know you are keeping him in your prayers and I will join you.
Blessings and love,
Debbie