Recipe by: Southern Living
1 1/4 cups Butter; softened
3/4 cup Powdered sugar
2 1/2 cups All-purpose flour
1/2 tsp Vanilla extract
1/2 tsp Almond extract
food colorings (if desired)
Cream butter; gradually add sugar, beating at medium speed with an electric mixer until light and fluffy. Add flour, and mix well. Stir in flavorings and food coloring (if you choose to use it). Use a cookie gun to shape dough. Place cookies on ungreased cookie sheets. Bake at 325 degrees for 15 minutes. Cool on wire racks.
CHOCOLATE-TIPPED BUTTER COOKIES: Melt together semisweet
chocolate morsels and shortening. Dip half of each prepared
butter cookie in chocolate mixture. Roll chocolate-dipped
portion in finely chopped pecans. Place cookies on wire
racks until chocolate is firm.
**These little guys are AMAZING!!! They will seriously melt in your mouth and are quite addicting! Very cute when decorated with sprinkles! But also can be jazzed up by dipping them in chocolate and even rolling them in chopped pecans! The recipe does call for them to be made with a cookie gun to shape them, and I highly recommend that. I did not have a gun the first time I made them and just dropped them on the cookie sheet, and they were not very good as the ones I had originally tasted (very floury tasting). Sooooo, my SWEET husband surprised me with this cookie gun from Williams Sanoma! He's a keeper:-)