B
ButterSticks
Guest
1/2 cup soft butter
3/4 cut sifted confectioners sugar
1 tblsp vanilla (3 tsp.)
Food coloring if desired
1 1/2 cups flour
1/8 tsp., salt
For Centers:
pitted dates, nuts, choc. pieces, candied or well drained maraschino cherries, etc.
Heat oven to 350 degrees.
Mix butter, sugar, vanilla, and food coloring thoroughly. Blend in flour & salt. If dough is dry, ad 1 - 2 tbsp. cream. Chill if kitchen is warm.
Wrap level tbsp. dough around filling and place on ungreased baking sheet. Use parchment paper if you have it to keep bottoms from getting too brown.
Bake at 350 for 12 - 15 minutes.
Cool.
Dip tops in icing, decorate as desired.
VARIATIONS:
Chocolate dough: blend in 1 square unsweetened chocolate, melted.
Penuche Dough: use 1/2 cup light brown sugar in place of confectioners sugar.
These are pretty with sprinkles on top and placed in small paper or foil cups.
3/4 cut sifted confectioners sugar
1 tblsp vanilla (3 tsp.)
Food coloring if desired
1 1/2 cups flour
1/8 tsp., salt
For Centers:
pitted dates, nuts, choc. pieces, candied or well drained maraschino cherries, etc.
Heat oven to 350 degrees.
Mix butter, sugar, vanilla, and food coloring thoroughly. Blend in flour & salt. If dough is dry, ad 1 - 2 tbsp. cream. Chill if kitchen is warm.
Wrap level tbsp. dough around filling and place on ungreased baking sheet. Use parchment paper if you have it to keep bottoms from getting too brown.
Bake at 350 for 12 - 15 minutes.
Cool.
Dip tops in icing, decorate as desired.
VARIATIONS:
Chocolate dough: blend in 1 square unsweetened chocolate, melted.
Penuche Dough: use 1/2 cup light brown sugar in place of confectioners sugar.
These are pretty with sprinkles on top and placed in small paper or foil cups.