Pressed Butter Cookies

Happy Holidays Everyone!

Pressed butter cookies - simple, festive and delicious!

I've included two of my favorite pressed cookie recipes. The first is a classic pressed shortbread recipe. These little guys, delicate and light, melt in your mouth.

The second recipe I gleaned from a friend back in college. They are buttery, soft and slightly sturdier than the first recipe. I often go for this one when I'm making plates to deliver during the holidays.

Both cookies freeze well and are perfect to pull out for unexpected guests or to sneak one-by-one if a mommy cookie-craving should occur. Go ahead and indulge...they're little!

Aunt Linda's Shortbread

1 lb butter (salted, at room temp)

1 c icing sugar (that's powdered to you US folks!)

1/2 c cornstarch

3 c flour

Cream butter until light, then add sugar and cream well.

Sift together cornstarch and flour, and add to the mixture in batches until combined.

Using a cookie press, drop on ungreased baking sheets and sprinkle with colored sugar.

(Try and handle the dough as little as possible so the cookies will stay light and airy).

Bake at 325 for 10 minutes or until barely golden - Don't Overbake!

Cool 3-4 minutes on the pan, then remove to a rack to cool completely.

Mamie's Spritzbaaken

1 lb butter (salted, at room temp)

1 c sugar

1 tsp vanilla

1 egg

2 egg yolks

4 1/4 c flour

Cream butter and sugar well, until light and fluffy (4-5 minutes) scraping down bowl.

Add vanilla and eggs, one at a time, beating in until well incorporated.

Slowly add in flour and mix well.

Drop on an ungreased sheet pan with a cookie press (handle dough sparingly).

Sprinkle with colored sugar.

Bake 350 for 6-8 minutes, depending on the size of your cookie.

Cool 3-4 minutes on the pan, then remove to a rack to cool completely.

*Mine baked on dark sheet pans for 6 1/2 to 7 minutes. Look for slightly golden edges, but don't overbake!

My batch made 140 dropped cookie trees & stars.