Butter Cookies, the simplest of flavors. And these one bowl slice and bake Butter Cookies will become your new favorite to have on hand.
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Butter. Cookies. Butter…Cookies. Butter Cookies! Two of my favorite foods, butter and cookies. How happy was I when Debbie assigned me the Butter Cookie recipe from David Tanis‘ Heart of the Artichoke cookbook for her Gr8 Dinner homage to the chef.
This recipe is wonderful because there are 6 simple ingredients and only 1 bowl is required! You probably have everything you need to make these cookies now. The other thing I like about this recipe is, since it’s a refrigerator cookie, you can make the logs ahead of time and refrigerate or freeze them. So you can always have fresh from the oven tender buttery cookies for Gr8 Friends and Family!
These cookies are perfect for an afternoon snack or serve them with Debbie’s Java Almond Fudge Ice Cream (no churning required!) for a perfect dessert.
If you’re like me and like to start early in the morning, take the butter out of the fridge the night before to soften. Make the dough first thing in the morning and put it in the refrigerator to chill. It will then be ready to slice and bake an hour later, or after work, or after dinner! Fresh hot cookies for dessert…ummm, yummm!
When I took them to Debbie and Phil’s Heart of the Artichoke Gr8 Dinner, the sandwich sign that the invitation was written on became the “platter” for the cookies! Lined with a piece of parchment paper, it was perfect!