Albany Butter Cookies
Makes about 7 dozen cookies
This is a quick and easy butter cookie recipe the kids as well as adults will love. It produces a fairly thin cookie that is buttery and sweet. If you add colored sugar or sprinkles, they are great for Christmas. Depending on the size, the recipe will yield 6 to 8 dozen cookies so it is excellent when you need a large amount of treats in a short amount of time. The cookies can be stored in an airtight container for up to three weeks or frozen for up to six months.
- 3/4 pound butter, preferably unsalted, room temperature
- 3 large eggs, room temperature, beaten
- 1 pound confectioners' (powdered) sugar
- 2 cups all-purpose flour
- Dash of salt
- Walnuts, pecans, almonds, colored sugar and/or sprinkles
Cream butter. Add eggs; mix well. Add the confectioners' sugar, flour and salt; mix thoroughly. Wrap dough in plastic wrap and chill overnight.
Preheat oven to 350° F. Drop dough by 1/2 tablespoons onto ungreased cookie sheet. Place a nut or sprinkles on top. Bake until brown around the edges, about 7 minutes. Cool on cookie sheet about 2 minutes before removing to a cooling rack. When completely cooled, place in an airtight container.