Teapot Butter Cookies with Perfect Icing

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Christmastime is my favorite time. I share mostly healthy recipes with you, but this is not one of them. These are a holiday staple in my house and my mom has been making Teapot Butter Cookies as long as I can remember.

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The recipe for these cookies is on an old 3×5 index card. It’s just flour, sugar, vanilla, butter and an egg. If you plan to double the recipe, make each batch separately.

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The dough for these cookies can be made in one bowl, which makes for easy clean up! Hallelujah!

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The dough must be refrigerated at least one hour and up to a day. Or you can make it way ahead and freeze it.

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You can make these cookies year-round, using any shape cookie cut-out you’d like. Christmastime calls for Christmas trees and candy canes, of course!

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The recipe makes about 45-55 cookies depending on what kind of cookie cutter you use. Once the cookies have cooled completely, lay them out on waxed paper to decorate with Kim’s Icing (recipe below).

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Teapot Butter Cookies

  • 2 ½ cups flour
  • ½ cup sugar
  • 1 teaspoon vanilla
  • 2 sticks butter at room temperature
  • 1 extra large egg

Method:

Let the butter soften and the egg come to room temperature.  Into a large mixing bowl, add the butter, sugar, egg and vanilla. Mix until almost combined. Then add the flour, slowly. Roll the dough into a ball and wrap in wax paper. Refrigerate at least one hour. Preheat oven to 350 degrees. Remove dough from wax paper and roll dough out onto a floured surface to about ¼” thickness. Use a cookie cutter to make shapes.

Bake at 350 degrees for 8 to 10 minutes. Do not let the cookies burn or even brown. They should be a light color so you can decorate them nicely.

Kim’s Icing (my mom’s friend Kim gave her this recipe years ago!)

  • 2-3 cups powdered sugar
  • 1 egg white (room temperature)
  • 2-3 tablespoons butter
  • ¼ cup milk (2% or whole is best)
  • Food coloring (optional)

Method:

Combine the first three ingredients until thoroughly combined (I start off with about 2 1/2 cups of sugar). Gradually add the milk, tablespoon by tablespoon until the icing is firm. I rarely use a full 1/4 cup. Add food coloring, if you wish. You can ice the cookies with a small spatula, or put the icing in a pastry or ziploc bag to decorate. Let the icing set.

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2 thoughts on “Teapot Butter Cookies with Perfect Icing

  1. We miss you! Weekend nite news not at all the same. You were the best a Tucson journalist/anchor!! And you will continue to be so in each new venue on your wonderful journey.

    Much love and holiday wishes –

    Heather

    Sent from my iPad

    >

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