If you’re on the hunt for a delightful treat, look no further than Crystal Butter Cookies 1980. The cookies are the perfect mix of buttery goodness and crunchy candy, making them a must-bake for any occasion. Get ready for a sweet adventure with the charming confections.
For those looking to switch things up, feel free to replace the rock candies with chocolate chips or sprinkles for a different vibe. If you have dietary restrictions, using dairy-free butter could work well in place of regular butter, and always check those candies for allergens. Choosing high-quality butter will really enhance the flavor of the crispy delights, so splurge just a little if you can.
Cookies
Crystal Butter Cookies 1980 Recipe
Ingredients
- 3/4 cup room temperature butter
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 3/4 cups all-purpose flour
- 1/8 teaspoon salt
- 1 egg yolk
- 2 cups broken rock decorative candies, crushed
Instructions
- Line cookie sheets with parchment paper to prevent sticking.
- In a mixing bowl, beat together 3/4 cup room temperature butter, 1/2 cup granulated sugar, and 1 teaspoon vanilla extract on low speed until the mixture is creamy and fluffy.
- Add 1/8 teaspoon salt and 1 3/4 cups all-purpose flour all at once. Continue beating for two minutes until everything is well blended.
- Wrap the dough in saran wrap and refrigerate for 30 minutes to help it firm up.
- Divide the chilled dough into three equal parts, shaping each into logs or cylinders about 1 1/4 inches in diameter.
- Refrigerate the logs for an additional 15 minutes to make slicing easier.
- Beat 1 egg yolk in a small bowl until it’s smooth and well mixed.
- Roll each log into the beaten egg yolk, then coat them with 2 cups of crushed broken rock candy, pressing lightly to ensure the candy sticks to the dough.
- Slice each log into 1/2-inch thick pieces and place them on the prepared cookie sheets, leaving some space between each piece.
- Bake in a preheated oven at 400 degrees Fahrenheit for about 10 minutes, or until the cookies are set and lightly golden.
- Remove the cookies from the oven and allow them to cool on a wire rack.
Part of our Homemade Cookie Recipes collection — Part 2 of 7:
If you’re in the mood to try something equally delightful, I suggest whipping up Cuccidatti (Fig Cookies). With their sweet fig filling and satisfying texture, Cuccidatti (Fig Cookies) are sure to impress and bring a touch of nostalgia to your baking repertoire.