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Butter Richies

 

A family treasure from the kitchen of the real Mrs. Burnett

¾ cup real butter (softened)
½ cup brown sugar
1 Tblsp. sugar
1 egg yolk
1 tsp. vanilla
2 cups flour

Cream butter and sugar.
Add egg and vanilla, beat.
Blend in flour.
Roll into a log (1½ - 2 inches in diameter).
Wrap in plastic wrap and refrigerate to chill.
Using a thin, sharp knife, slice cookies (~¼ inch thick).

Bake at 350 degrees on a high rack for about 9 minutes.
Every oven’s different, you don’t want them to taste doughy, but they shouldn’t brown.

Frosting
¼ cup butter
2½ cups sifted powdered sugar
1 tsp. vanilla
3-4 Tblsp. cream
food coloring optional

In a small saucepan, carefully brown the butter.
Beat in the sugar, vanilla, cream and coloring.
Frost warm cookies with warm frosting for best results, just spoon a generous dollop of frosting on each cookie. If the frosting begins to get stiff, heat just a bit.

Terri’s notes:
~ These are really easy, just a cute little tea cookie that’s one of our family favorites.
~ The secret’s in the frosting! Browning the butter turns these bland little butter cookies
into something delightful.

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