Need a quick and tasty holiday treat? We’ve got this. With only 5 ingredients and one hour, you’ll have 4 dozen rich and buttery Brown Rim Butter Cookies for your favorite friends and family.
This cookie recipe has been passed down through the generations and we always made them at Christmas. Every year, when I open the oven to take out the cookies, ahhhhhh, I smell Christmas!
There are two tricks to this cookie. First, lightly grease the cookie sheet for the first batch of cookies. Then, after spooning out the cookie by teaspoon, they must be pressed. What does that mean? In present day, I use a teaspoon scoop and wrap a damp bandana around a juiceglass and press down on the cookie. (We used to use a handkerchief – who remembers those?)
After pressing the cookies it’s time to add the decorations. Simple sugars will do the trick. What makes a Christmas cookie? Red and green sugars, or perhaps blue with snowflakes.
TIP: Yes, the edges are supposed to be brown. Like I said, this is an old recipe and used to be baked on light colored pans. They turn out better on light pans and take a minute or two less to bake.
Yield: 4 dozen cookies.
- 1 cup butter, softened
- 3/4 cup sugar
- 1 tsp. vanilla
- 2 eggs, beaten
- 2 1/2 cups all purpose flour, sifted
Preheat the oven to 350°F. Grease cookie sheet.
In a stand mixer on high speed, cream the butter until light and fluffy. Add the sugar and mix well.
Add vanilla and eggs
Scrape down the sides of the bowl and add 1/3 of the flour. Continue until all flour is added.
Drop by teaspoonful on greased pan and let stand for a minute.
Wrap a damp cloth around the bottom of a juice glass and press each cookie.
Bake for 8-10 minutes.
But, who says these delicious, buttery cookies need to be Christmas cookies? Pink and yellow sugars say Easter. Blue and red sugars say 4th of July. Orange and red sugars say Fall. . .