Butter Thins


These light, delicate cookies are a family favorite. You can decorate them with candied cherry halves or pecan halves, but leave some plain for the kids.

  • ½ Cup butter (1 stick), softened
  • 2/3 Cups sugar
  • 1 tsp. pure vanilla extract
  • 1 egg at room tempeture
  • ¾ Cups all-purpose flour
  • ¼ tsp salt
  • ¼ tsp baking powder
  • Pecan or candied cherry halves
Butter Thins

  • Preheat oven to 350°.
  • Cream butter, sugar and vanilla together in a medium mixing bowl.
  • Add in the well-beaten egg and beat until the batter is light and fluffy.
  • Sift together flour, salt and baking powder.
  • Gently mix into the butter mixture to form a soft dough.
  • Drop by scant (barely full) teaspoonful, 2 inches apart, on ungreased cookie sheets.
  • Bake at 350°from 5 to 8 minutes, until edges begin to brown (see picture).
  • Use a thin, flexible spatula to remove cookies from pan as they do not rise much and can be difficult to remove from the pan. Using a cookie sheet with no sides makes this easier.

    Immediately top with peacan halves of candied cherries if you must. Plan on making two batches if you intend to share, unless you have greater will power than I do.

    Variations: For a stronger vanilla taste, use 1½ tsp vanilla. Try using 1½ tsp lemon extract instead of vanilla to make Lemon Butter Thins.

    Yield: approximately 30 cookies
    Prep. time: 10 minutes