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Butter Cookies You’d Eat in a Dream

This recipe came from Agnes Da Costa, who received an honorable mention in the 1989 contest. The dough needs no chilling, rolling, or cutting, and it is easily doubled.

  • Yield: About 3 dozen cookies


  • 1 Cup (2 sticks) butter, softened
  • 1/2 Cup plus 11/2 tablespoons sugar
  • 13/4 Cups all-purpose flour
  • 1 Teaspoon vanilla
  • Sugar for rolling


1. Heat oven to 300 degrees. Cream butter and sugar. Add flour, a little at a time, then vanilla. Stir until blended.

2. Roll dough into small balls the size of a walnut, then roll the balls in sugar. Flatten with cookie stamp or bottom of a glass. Put onto ungreased cookie sheet. Bake until edges are lightly browned, 17 to 20 minutes.