Butter Cookies

Butter cookies are always a great idea, whether you’re preparing for a holiday cookie swap or simply want a melt-in-your-mouth treat for tea time (or anytime). While every pantry is different, we’re willing to bet you have most (if not all) of the ingredients for this butter cookie recipe on hand; and substitutions and variations abound. Low on vanilla extract? Use almond extract or raid your liquor cabinet (dark rum, whiskey, orange liqueur…). Add a handful of chocolate chips to make a shortbread–chocolate chip cookie hybrid, or turn them into Christmas cookies by rolling the chilled logs of cookie dough in red and green sprinkles before you slice and bake. Decorate the tops of your butter cookies with icing or sprinkle with sanding sugar for crunch. Or, spread or sandwich the buttery cookies with raspberry jam, peanut butter, or both. (Assemble the sandwiches after the cookies have cooled completely.)

Unbaked cookie dough can be stored in the refrigerator for up to 5 days or frozen for 2 months. After baking, butter cookies stay fresh in an airtight container or wrapped tightly in plastic wrap for up to 5 days.