Crystal Butter Cookies 1980
Prep Time: 40 minutes
Cook Time: 10 minutes
Total Time: 50 minutes
Yield: 60 cookies
Ingredients:
- 3/4 cup butter, softened
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 3/4 cups all-purpose flour
- 1/8 teaspoon salt
- 1 egg yolk, beaten
- 2 cups crushed rock candy (for coating)
Instructions:
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Prepare: Preheat your oven to 400°F (200°C). Line cookie sheets with parchment paper.
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Mix Butter and Sugar: In a large mixing bowl, beat together the softened butter, granulated sugar, and vanilla extract on low speed until creamy and fluffy.
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Add Dry Ingredients: Add the salt and all-purpose flour to the butter mixture all at once. Beat on low speed for about 2 minutes or until well blended.
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Chill Dough: Wrap the dough in plastic wrap and refrigerate for 30 minutes.
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Shape Cookies: Divide the chilled dough into three equal portions. Roll each portion into a log or cylinder about 1 1/4 inches in diameter. Refrigerate the logs for an additional 15 minutes.
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Coat with Egg and Candy: Dip each chilled dough log into the beaten egg yolk, making sure to coat all sides. Then roll the logs in the crushed rock candy, pressing lightly so that the candy adheres to the dough.
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Slice and Bake: Slice each log into 1/2-inch thick slices. Place the slices onto the prepared parchment-lined cookie sheets.
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Bake: Bake in the preheated oven at 400°F (200°C) for 10 minutes, or until the cookies are set and lightly golden.
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Cool: Remove the cookies from the oven and allow them to cool on a wire rack.
Enjoy these delightful Crystal Butter Cookies 1980, perfect for any occasion! They’re buttery, sweet, and adorned with a crunchy rock candy coating that adds a touch of nostalgic charm to every bite.
