- 3 tablespoons butter or margarine, melted
- 1 teaspoon orange extract
- 1 teaspoon vanilla
- 1 egg
- 5 drops yellow food color
- 2 drops red food color
- 1 ½ cups white vanilla baking chips
Grandma Roth’s Butter Cookies
4 ¾ cups sifted all purpose flour
7oz butter (2Tbs less than 1 cup) softened
⅓ c nuts (black walnuts work the best)
½ c sugar
Sift your dry ingredients before measuring them. This puts air into the flour and you end up using less. Set aside.
Cream the butter and sugar until it is a light lemony color.
Break the eggs into a bowl, slave usually adds any vanilla or flavoring to them and gives them a quick mix before adding to the mixer bowl and blending in well. Scrape down the sides of the bowl.
Add the flour by thirds into the mixer, each time stopping to scrape down the sides. Add the nuts last. The dough should now be pulling from the sides. Slave thanks modern-day KitchenAid, because this dough is heavy. Grandma Roth had strong arms!
Roll out some wax paper on the counter and sprinkle with powered sugar.
With a rolling pin, roll out the dough till it is about ¼ inch thick. Using a cookie cutter, cut out the shapes you wish. If you have trouble moving the raw cookie, try sliding the spatula under the cutter and moving the whole thing onto the parchment lined baking tray. Collect the scraps and reform, roll out again and repeat until all the dough is used. Keep sprinkling everything with powdered sugar to keep the dough from sticking and don't forget to spread it on the rolling pin and your hands too.
When the cookies are arraigned on the paper, brush them with beaten egg yoke then sprinkle with colored sugar bits.
Bake at 350 degrees for about 12 to 14 minutes until they are firm, they will only brown a little so watch closely.
Slave is told this recipe dates back to the 1800's!