Butter Cookies

I love butter so much it should probably just become a label tag to use on my blog entries. These cookies use FIVE sticks of butter. What a dream come true. 

The awesomeness of this photos speaks for itself.

I started out creaming FIVE sticks of butter and one cup of sugar. 

I ate at least a spoonful of this and I'm not too proud to admit it. 

Then add a teaspoon of almond extract, then three cups of flour, then one egg, then two cups of flour, then one egg, then one cup of flour (that's a total of 6 cups of flour and 2 eggs). Make sure you mix after each addition of ingredients. (Isn't this the crappiest format for a recipe you've ever seen? I didn't intend to write it out like a normal recipe, a la Katie's blog, but if you need it written out that way I'll modify the post. :-P)

The resulting cookie dough looks like play dough. But is much more delicious.

This is my new favorite toy, a cookie press so nicely borrowed from Nicki for this project. Don't worry, I'll be getting my own soon. It seems kind of ludicrous that I haven't owned one or ever successfully operated one till now!

I never have any idea what the shape of the cookie will be based on the little disk. Thank goodness for online photo guides!! This one is what was used when I first tasted them, but I think this recipe will end up being used for many more cookie press projects in the future. :) 

My first sheet! I got the hang of it by the end of the tray. But once I started making strips of dough that went all the way across I realized I'd just be breaking them apart to get on a cooking rack and eat anyways! 

Then you add the finishing touches before baking: sprinkles and decorator sugar! 

These sprinkles make every cookie the best I've ever tasted. 

Next time I'll probably sprinkle a little white sugar (just a hint!) over top of the sprinkles before baking to sweeten it up and give the top a little extra crunch after coming out of the oven. 

Now the cookies are ready to pop in the oven at 375 for 9-11 minutes. I did more on the 9-10 minute side. I like softer cookies. Though honestly, if you're watching them carefully, you could go a full ten and they'd be a little crunchier (not a bad thing with these cookies! Especially if you want them for a morning treat with your coffee or in the evening with hot chocolate). We definitely liked these better the next day after they had a night to cool and firm up. So next time, I'm going for the 10-11 minute range.

Ta-da! 

One very important note: You really need to use a KitchenAid mixer for this recipe. I know! I'm sorry! But the dough is so thick it could legitimately break your hand mixer. So you can try your hand mixer, but you're probably going to need to mix in the last couple of cups of flour by hand. This recipe is definitely a winner and is going to be my go-to for holidays, special occasions, etc from now on. Enjoy!