Since before I can remember, there was a certain type of cookie that everyone always looked forward to – whether it was Christmas, Valentine’s Day, Easter, you name it. If there’s a cookie cutter for it, there’s an occasion for it. And that is Annie Hall’s Butter cookies. There’s truly nothing like ’em!
These delightful cookies were first turned onto us by my godmother’s mother, and we’ve been making them every year since!
- 2 cups butter, softened (YUP! I never said these were healthy!)
- 1 1/2 cups sugar
- 4 egg yolks
- 2 teaspoons vanilla
- 4 1/2 cups unbleached flour
Preheat the oven to 350 degrees F.
With an electric mixer (I suggest a Kitchen Aid mixer), cream together the butter and sugar. Add egg yolks and vanilla and mix well. Sift flour and salt together and beat into butter mixture a little at a time until well mixed.
After the dough is fully mixed, I recommend that you let it rest in the refrigerator. It makes the dough much easier to work with when rolling it out. Separate the dough into 2 large balls, wrap in wax paper, and let sit in the refrigerator for about an hour or 2.
To make cookie shapes, roll the dough out on a flat surface with enough flour so that it doesn’t stick. I also recommend that you flour the roller to prevent the dough from sticking and breaking. If the dough is a little cold and therefore too hard to work with, just let it sit out for 10-15 minutes or so.
Make whatever kind of shapes you prefer! Christmas shapes, hearts, Easter eggs, etc etc etc….
When ready to bake, use an ungreased cookie sheet and lay out parchment paper. Place the cookies on top the parchment paper about 1 inch apart. Decorate the cookies as you wish, then bake cookies for about 10 minutes, but do not brown them.
Remove cookies from cookie sheet while still warm and cool on dry sheets.
Enjoy! I promise you that these cookies will be the HIT of the holiday or whatever special occasion you’re baking for.