Butter Cookies

1 cup butter, softened
1 cup sugar
1 large egg
1 teaspoon vanilla
3 cups flour


Preheat oven to 350F. In a large bowl, cream butter and sugar with an electric mixer. Beat in egg and vanilla. Add flour, one cup at a time, mixing after each addition. The dough will be very stiff; blend last flour in by hand. Do not chill dough. Roll dough into smooth 1 1/2 inch balls. Place on ungreased cookie sheet. Lightly spray stamp with vegetable oil cooking spray. Dip stamps in flour; shake off excess. Press down on dough with stamp to imprint cookies. Bake on middle rack of oven for 12-15 minutes, or until cookies are lightly browned. Place on cooling rack for 5 mintues; remove from sheet to cool. Makes 18-24 cookies.

I thought these were a nice alternative to sugar cookies. They taste a bit like shortbread and are very easy to make. Mikey enjoyed stamping them with the stamper. You could also use any cookie cutter/stamps you have for a fun imprint.
Wilton Method Cookie Stamp Recipe