Roeser's butter cookies
MAKES ABOUT 20 (3-INCH) COOKIES
This is a versatile dough that can double as a crust for cheesecakes and fruit tarts.
2/3 cup sugar
1½ cups butter, softened
1 teaspoon vanilla or to taste
2¾ cups flour
Preheat oven to 375 degrees. Cream together sugar, salt and butter until well-blended. Add egg and mix until incorporated. Add vanilla. Add flour and mix just until the flour disappears into the dough.
Chill dough for 20 minutes in the fridge, or until it's firm enough to roll out.
On a floured surface, roll out dough to desired thickness (¼-inch for larger cookies, thinner for smaller cookies) and cut out shapes with cookie cutter. You also can roll dough into a log and slice into rounds (no thicker than ¼-inch).
Place on cookie sheets that have been greased and floured. Bake for 8 to 12 minutes.
Let rest for a few minutes on the cookie sheets, then remove with a spatula to a wire rack and cool completely.
Nutrition facts per cookie: 215 calories, 14 g fat, 9 g saturated fat, 47 mg cholesterol, 20 g carbohydrates, 2 g protein, 6 mg sodium, 0 g fiber