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I was flipping through an old church cookbook (I think from the 70’s) and found a simple recipe for buttercrisp cookies. I’d never heard of them much less tried them, so I thought I would give them a try one afternoon. Because of the holidays, I knew they had to be Christmas Buttercrisp Cookies, so I added some festive sprinkles to them and they turned out super cute.
Honestly, they were just okay for me. I liked them, but I think I prefer a regular cookie, but these were a nice change from a traditional cookie. The kids seemed to agree with me. There isn’t anything wrong with them, but I think I prefer a homemade sugar cookie. On the plus side, they were super easy to make. They ended up crispy and very delicate. I bet they would make a great cookie for a tea party. Since butter is the main flavor of these cookies, please please please use a good quality butter (don’t you dare use the m*** stuff….that’s like a 4-letter word in my house).
Although, I will take ANY homemade cookie to a store bought cookie any day. Have you ever had a buttercrisp cookie?
- 1 cup butter, softened
- 1 cup flour
- 1/2 cup powdered sugar
- 1/2 cup cornstarch
- opt. colored sprinkles/sugar for decorating
- Add first four ingredients to the bowl of a stand mixer fitted with a paddle attachment, or use an electric hand mixer. Blend on medium to high speed until well combined.
- With greased hands, shape into 1 inch balls. Roll in sprinkles and place on baking sheet. Chill in fridge for about an hour.
- Preheat oven to 325 degrees F.
- Remove pan from refrigerator while oven preheats. Flatten each cookie with floured tines of a fork.
- Bake for 10-15 minutes. Cookies should have a little color. Don't over bake.
- Allow to cool on the baking sheet for 5 minutes before removing to a cooling rack.