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Ruby Topped Butter Cookies

in Diana's Recipe Book

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(total ratings: 1)
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Servings: Makes 3 dozen
These pretty little butter cookies would make a lovely addition to an afternoon tea or brunch. Serve them with coffee, tea or other warm beverage.

1/2 cup unsalted butter
1/3 cup granulated sugar
1 egg yolk
1/2 tsp. vanilla extract
1 tbsp. each (lemon juice, grated lemon peel, grated orange peel)
1 cup plus 2 tbsp. all-purpose flour
1/4 tsp. salt
1 egg white, slightly beaten (Optional, use only if dipping balls in nuts)
1/2 cup finely grated nuts (Optional)
Candied red cherries, halved

Preheat oven to 300 degrees F. Butter cookie sheets.

Cream butter in large mixing bowl until light and fluffy. Add sugar and continue beating until blended. Beat in egg yolk, vanilla, lemon juice and peels. Combine flour and salt; add to creamed mixture; blend well. Chill dough.

Shape dough into 1-inch balls. Dip balls in egg white, then nuts (if not dipping balls in nuts, you don't need to dip balls in egg white). Place balls 1 inch apart on buttered cookie sheets. Press a candied cherry half onto top of each cookie. Place cookie sheet on middle rack in preheated 300 degree oven. Bake 20 to 25 minutes or until set. Transfer cookies to wire racks; cool completely.

Piping Cookie Dough: Optional
If desired, place chilled cookie dough in a pastry bag with nozzle attachment, and pipe cookie dough onto buttered cookie sheets 1 inch apart; then press a candied cherry on top of each cookie. Bake as instructed above.

Makes 3 dozen cookies.

Source: DianasDesserts.com
Date: January 17, 2003


Reviewer: Fredonia
This is the best cookie I've tasted since my grandmother baked a similar cookie she got out of the St Louis Globe Democrat in 1975


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