Ingredients
2 cups all purpose flour sifted
1 cup sugar
1 cup butter softened
1 egg slightly beaten
1 tablespoon milk
1 teaspoon vanilla
Method
Sources
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Gathered
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Hand-crank butter churn — homemade cultured butter from cream
Water-sealed French crock keeps butter soft without refrigeration
Carved wooden mold — stamp decorative pattern on homemade butter
Adjustable stand — hold cookbook or tablet at eye level while cooking
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Electric butter churn — artisan butter from cream in minutes
Hand-crank butter churn — homemade cultured butter from cream
Water-sealed French crock keeps butter soft without refrigeration
Carved wooden mold — stamp decorative pattern on homemade butter
Adjustable stand — hold cookbook or tablet at eye level while cooking
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Sift flour and sugar together into a mixing bowl. Add butter and work it inwith tips of fingers or a pastry blender. Combine egg, milk and vanilla and stir into flour mixture. Mix well to form a dough. Shape into 1/2 inch balls. If dough seems too soft, refrigerate until the desired consistency isreached before shaping. Place balls 2 inches apart on an ungreased cookie sheet. Flatten balls to 1/16 inch thickness using the bottom of a glass covered with a damp cloth. Bake in a 400 deg. oven for 6-8 minutes or untilslightly browned around the edges. Do not bake too brown. Remove immediately