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Wilton Butter Cookies

Wilton Butter Cookies


INGREDIENTS
1 cup butter, softened *
1 cup sugar
1 large egg
1 teaspoon vanilla
3 cups flour
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DIRECTIONS
- Preheat oven to 350 degrees.** In a large bowl cream butter and sugar with an electric mixer. Beat in egg and vanilla. Add flour 1 cup at a time, mixing after each addition. The dough will be very stiff; blend last flour by hand. Do not chill dough.
- Roll dough into smooth 1 1/2 inch balls. Place on ungreased cookie sheet. Lightly spray stamps with vegetable oil cooking spray. Dip stamps in flour, shake off excess. Press down on dough to imprint cookie. Bake on middle rack of oven for 12 - 15 minutes, or until cookies are lightly browned. Place on cooling rack for 5 minutes; remove from sheet and cool. Makes 18 - 24 cookies.



* The recipe did not specify whether the butter should be salted or unsalted, so I use salted butter since there is no salt in the recipe. If using unsalted butter, try adding 1/2 tsp. plus 1/8 tsp. of salt.
** The recipe says to preheat to 350 degrees, but it seems the cookies brown too quickly at that temperature. I set my oven between 300 to 325 degrees.


Wilton Butter Cookies
Nutrition Information
Wilton Butter Cookies
Serving Size:
Amount Per Serving
Calories 3809.00
Calories from Fat 1673.00
Total Fat
184.1g
Saturated Fat
114.1g
Trans Fat
0.0g
Cholesterol
695.0mg
Sodium
1514.0mg
Total Carbohydrate
486.7g
Dietary Fiber
10.2g
Sugars
200.7g
Protein
44.7g
Vitamin A 134%
Vitamin C 0%
Calcium 8%
Iron 100%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Change serving size to get new nutritional values
Serving Size: 
 
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A tad, a dash, a pinch...
Measuring spoons

When you want to reduce a recipe, a set of these measuring spoons are good to have on hand.
  • Tad = 1/4 teaspoon
  • Dash = 1/8 teaspoon
  • Pinch = 1/16 teaspoon
  • Smidgeon = 1/32 teaspoon
  • Drop = 1/64 teaspoon