Mamas French Butter Cookies From Virginia Willis Food

TEA CAKE COOKIES

Steps:

• Beat the butter at medium speed with an electric mixer until creamy; gradually add the sugar, beating well. Add the eggs 1 at a time, beating until blended after each addition. Add the vanilla, beating until blended.
• Combine the flour, baking soda and salt; gradually add the flour mixture to the butter mixture, beating at low speed until blended.
• Divide the dough in half; wrap each portion in plastic wrap and refrigerate 1 hour.
• Heat the oven to 350 degrees F. Line 2 baking sheets with parchment paper. Roll half of the dough out to 1/4-inch thickness on a floured surface. Cut out cookies with a 2 1/2-inch round cutter, and place 1 inch apart on the prepared baking sheets. Bake until the edges begin to brown, 10 to 12 minutes, rotating the sheets and switching their positions halfway through baking time. Let cookies stand on baking sheets 5 minutes. Transfer to wire racks to cool. Repeat procedure with remaining dough.

MAMA'S FRENCH BUTTER COOKIES FROM VIRGINIA WILLIS

Steps:

• In a bowl, sift together first four ingredients. Set aside.
• In large bowl, cream butter and shortening on medium speed until light and fluffy. Add confectioners sugar and beat on low speed until smooth. add egg and vanilla extract and beat on low until well combined.
• On low speed, slowly add dry ingredients. Beat until well combined. Cover with plastic wrap. Refrigerate until very firm and cool, at least 2 hours.
• Preheat oven to 350. Take some of the dough and shape it into 1-inch balls. (Keep remaining dough in the refrigerator, as it must be kept chilled.) Place balls on ungreased cookie sheet and press with the tines of a fork to flatten. Bake until golden, but not brown, 10 to 12 minutes. Cool slightly on the baking sheet on a rack. then using a spatula, transfer the cookies to a rack to cool completely.

FRENCH BUTTER COOKIES

Steps:

• In a bowl, sift together the flour, salt, baking soda, and cream of tartar. Set aside. In the bowl of a heavy-duty mixer fitted with the paddle, cream the butter and shortening on medium speed until light and fluffy. Add the confectioners' sugar and beat on low speed until smooth. Add the egg and vanilla extract and continue beating on low until well combined.
• On low speed, slowly add the reserved dry ingredients. Beat until well combined. Cover with plastic wrap. Transfer to the refrigerator and chill until very firm, at least 2 hours.
• Preheat the oven to 350°F. Using an ice cream scoop or a melon baller, take some of the dough and shape it into small 1-inch balls. (Keep the remaining dough in the refrigerator, as it must be kept chilled.) Place the dough balls on an ungreased baking sheet and press with the tines of a fork to flatten. Bake until pale golden, but not brown, 10 to 12 minutes. Cool slightly on the baking sheet on a rack. Then, using a spatula, transfer the cookies to a rack to cool completely.

FRENCH BUTTER COOKIES

Steps:

• Cream butter and brown sugar with electric mixer equipped with paddle attachment, if you have one.
• Beat on high speed until light and fluffy, 2-3 minutes.
• Add egg and vanilla and mix well.
• Add flour and salt and mix on low speed until incorporated.
• Roll dough into three 1 1/2" logs, wrap in plastic wrap and chill until firm, at least 1 hour or overnight.
• Preheat oven to 350° and line cookie sheet with parchment paper.
• Roll logs in turbinado or granulated sugar, making sure to coat them evenly.
• Slice logs into 1/4" thick cookies and place on cookie sheet 1" apart.
• Use a skewer or toothpick to make four decorative holes in each cookie, making the cookie appear to be a button.
• Bake 15-20 minutes until golden brown.
• Cool on wire rack.

MOM'S BUTTERMILK COOKIES

Steps:

• Preheat oven to 375°. Cream butter and sugar until light and fluffy. Beat in egg and vanilla. In a separate bowl, whisk flour, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition. , Drop by rounded tablespoonfuls 2 in. apart onto greased baking sheets. Bake until edges are lightly browned, 10-12 minutes. Remove to wire racks to cool. , For frosting, combine butter, confectioners' sugar, milk and vanilla; beat until smooth. Spread over cookies; if desired, sprinkle with chopped walnuts.

MAMA'S MAYONNAISE BISCUITS BY VIRGINIA WILLIS

Steps:

• Preheat oven to 350. Brush 12-cup muffin tin with the oil.
• Combine remaining ingredients in a bowl. With an ice cream scoop or spoon, spoon dough into each muffin cup, filling about half full. (Or you can drop spoonfuls of dough onto a greased baking sheet.) Bake 15 to 20 minutes, until golden brown. Transfer to a wire rack to cool slightly, then invert biscuits onto the rack. Serve warm.