Soft vanilla cookies with buttercream from Christmas Baking: Festive Cookies, Candies, Cakes, Breads, and Snacks to Bring Comfort and Joy to Your Holiday (page 26) by Joyce Klynstra and Laura Klynstra

  • unbleached all-purpose flour
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  • buttercream frosting
  • Show all ingredients...
  • Serves : 36

  • EYB Comments

    You may use the Vanilla buttercream recipe on p. 237, the Raspberry buttercream recipe on p. 238, or the Chocolate buttercream recipe on p. 239. Refrigerate dough for at least thirty minutes and up to overnight.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    You may use the Vanilla buttercream recipe on p. 237, the Raspberry buttercream recipe on p. 238, or the Chocolate buttercream recipe on p. 239. Refrigerate dough for at least thirty minutes and up to overnight.

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