|Nutrition Facts (per serving)|
|Servings: 48 to 60|
|Amount per serving|
|% Daily Value*|
|Total Fat 3g||4%|
|Saturated Fat 2g||10%|
|Total Carbohydrate 4g||2%|
|Dietary Fiber 0g||0%|
|Total Sugars 1g|
|Vitamin C 0mg||0%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
These butter cookies are flavored with almond extract and vanilla extract and sprinkled with a little sugar. Shape them into cylinders or logs or other shapes before baking.
These easy butter meltaways are little cookies that literally melt in your mouth. The combination of vanilla and almond extracts gives them fabulous flavor.
1 cup (8-ounces) unsalted butter, room temperature
1/4 teaspoon salt
1/2 teaspoon almond extract
1/2 teaspoon pure vanilla extract
2/3 cup confectioners' sugar
2 cups sifted all-purpose flour
1/2 cup granulated sugar, or colored sugar, optional
Steps to Make It
Gather the ingredients.
Cream butter until light and fluffy; beat in salt, almond extract, and vanilla extract.
Gradually blend in confectioners' sugar then sifted flour.
Chill for about 1 hour, or until dough is easier to handle.
Preheat oven to 400 F.
Shape dough into rolls about 3/4-inch in diameter, then cut into 3/4-inch lengths.
Place, ends up, on ungreased baking sheets; press lightly with the bottom of a glass covered with a damp cloth. If desired, sprinkle cookies with colored sugar or granulated sugar.
Bake at 400 F for about 10 minutes.
What's the difference between a butter cookie and a shortbread cookie?
A butter cookie has a less predominant ratio of butter to other ingredients in the cookie, whereas the shortbread cookie has much more butterfat.
How to Store and Freeze Meltaway Butter Cookies
Due to the high percentage of butterfat, these cookies will keep tender for several days at room temperature, in an airtight container.
You can also freeze these cookies before or after they have been baked.