EASY BUTTER COOKIES
They are a delicious buttery shortbread cookie. Very easy to make, since you are not using the cookie press. Don't substitute margarine for the butter!
Provided by Dissie
Categories Dessert
Time 59m
Yield 2 dozen, 12 serving(s)
Number Of Ingredients 5
Steps:
- Pre-heat oven to 350 degrees.
- Cream butter with 1/2 cup sugar and vanilla using mixer.
- Add the flour to make batter stiff.
- Make into 2 rolls using waxed paper.
- Divide remaining sugar into bowls and color with food coloring. I usually do atleast 2 colors. Place sugar on a piece of waxed paper and spread sugar out.
- Roll cookie tube in colored sugar. Wrap rolls up using wax paper. Refrigerate rolls to stiffen. 30-45 minutes.
- Slice in 1/4 inch slices and bake just until bottom starts to become golden. Do not overbake. 7-9 minutes.
- Prep time includes refrigeration time.
BUTTER COOKIES
This great butter cookie recipe is a favorite of my nephews, who love the creamy frosting. -Ruth Griggs, South Hill, Virginia
Provided by Taste of Home
Categories Desserts
Time 35m
Yield about 6-1/2 dozen.
Number Of Ingredients 13
Steps:
- Preheat oven to 375°. Cream butter and sugar until light and fluffy, 5-7 minutes. Beat in egg and vanilla. In another bowl, whisk flour, baking powder and salt; gradually beat into creamed mixture., Using a cookie press fitted with a heart disk, press dough 1 in. apart onto ungreased baking sheets. Bake until set but not brown, 6-8 minutes. Cool on wire racks., For frosting, beat butter, confectioners' sugar, vanilla and enough milk to reach a spreading consistency. If desired, tint with food coloring. Decorate cookies as desired.
Nutrition Facts : Calories 157 calories, Fat 7g fat (4g saturated fat), Cholesterol 24mg cholesterol, Sodium 99mg sodium, Carbohydrate 22g carbohydrate (15g sugars, Fiber 0 fiber), Protein 1g protein.
WORLD'S BEST BUTTER COOKIES
I tested 8 different butter cookie recipes, looking for the "perfect" butter cookie. It had to be buttery, a little crumbly (like shortbread), and not too sweet. This is the winner. I think these are the Worlds Best Butter Cookie, courtesy of Chef Alice Medrich.
Provided by P48422
Categories Dessert
Time 33m
Yield 48 cookies
Number Of Ingredients 6
Steps:
- Beat the butter, sugar, salt and vanilla together until smooth and creamy.
- Mix in the egg yolk until well incorporated, scraping down the sides of the bowl at least once.
- Add the flour and mix just until incorporated.
- Scrape onto a lightly floured board and knead a few times, just until the dough smooths out.
- Turn onto a sheet of plastic wrap and roll into a log, wrap up and refrigerate for several hours or freeze.
- Before baking, preheat the oven to 325°F.
- Line your baking sheets with parchment.
- Slice the dough into slices about 1/8" thick and place them on the sheets about an inch apart (they won't be spreading very much, but they need air room around each cookie).
- Bake until JUST beginning to turn golden around the edges, about 16-18 minutes.
- Note: you can do many things with these cookies.
- You could roll the dough out and cut shapes.
- You could slice them even thinner and sandwich them with chocolate or jam or lemon curd.
- You could make them and then dip them half into chocolate.
- You could just make them and eat them, which is my favorite.
- Whatever you do, they will be delicious.
Nutrition Facts : Calories 66.5, Fat 4, SaturatedFat 2.5, Cholesterol 14, Sodium 12.9, Carbohydrate 7.1, Fiber 0.1, Sugar 3.1, Protein 0.6
BUTTER COOKIES II
This is a simple butter cookie that can be used in a cookie press, as a drop cookie or made into a roll and sliced. There is no mystery cookie for a cookie press...any stiff butter type can be used. Just be sure to chill it thoroughly so it keeps its shape while baking.
Provided by Ceil Wallace
Categories Desserts Cookies Refrigerator Cookie Recipes
Time 1h40m
Yield 36
Number Of Ingredients 6
Steps:
- In a large bowl, cream together the butter and white sugar until light and fluffy. Beat in the egg, then stir in the vanilla. Combine the flour and salt; stir into the sugar mixture. Cover dough, and chill for at least one hour. Chill cookie sheets.
- Preheat oven to 400 degrees F (200 degrees C). Press dough out onto ungreased, chilled cookie sheets.
- Bake for 8 to 10 minutes in the preheated oven, or until lightly golden at the edges. Remove from cookie sheets to cool on wire racks.
Nutrition Facts : Calories 103.1 calories, Carbohydrate 12.7 g, Cholesterol 18.7 mg, Fat 5.3 g, Fiber 0.3 g, Protein 1.2 g, SaturatedFat 3.3 g, Sodium 54.6 mg, Sugar 5.6 g
THE BEST BUTTER COOKIES
Your search is over -- this perfect butter cookie will stay in your recipe box for years. It's crisp, yet tender and perfect for tea for two or cookies for Santa. Plus, you have the choice to make drop cookies or a slice-and-bake version!
Provided by Food Network Kitchen
Categories dessert
Time 45m
Yield 36 cookies
Number Of Ingredients 8
Steps:
- Whisk together the flour, baking powder and salt in a medium bowl. Add the butter and granulated sugar to the bowl of a stand mixer fitted with a paddle attachment. Beat on high speed for a full 2 minutes, scraping down the bowl halfway through the mixing; the butter should be very light and fluffy. Add the egg and vanilla and beat on medium speed until well combined. Add half the dry ingredients and beat on low speed to combine. Scrape down the mixing bowl before adding the remaining dry ingredients and beat to combine. Refrigerate for 1 hour in the bowl for drop cookies, or form into a 1-inch log for slice-and-bake cookies.
- Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
- Place the turbinado sugar in a small bowl. For drop cookies, scoop the cookie dough with a 1 tablespoon-size cookie scoop and then dip the tops of the cookie dough balls into the sugar. Place onto the prepared baking sheet.
- For slice-and-bake cookies, cut the log into 1/2-inch-thick rounds. Press the tops into the sugar and place on the prepared baking sheet.
- Bake the cookies until slightly puffed and lightly golden on the bottom, about 15 minutes.
DANISH BUTTER COOKIES
These staple Christmas cookies, often sold in a decorative blue tin at the grocery store, are similar to sweetened, crispy shortbread but with an unbelievable vanilla-almond flavor. Our homemade version is even better-- soft on the inside, crispy on the outside, with a fresher, lighter and more delicate taste than the industrial made treats. You can serve them plain, or jazz them up with melted chocolate and sprinkles or a maraschino cherry in the middle to give you all the holiday feels.
Provided by Food Network Kitchen
Categories dessert
Time 1h30m
Yield 24 cookies
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F.
- Beat the butter and sugar in a stand mixer fitted with the paddle attachment at medium speed until light and fluffy, about 5 minutes. Mix in the milk, vanilla extract, almond extract and egg.
- Reduce the speed to low and mix in the flour and salt until just combined. Transfer the dough to a pastry bag fitted with a large star tip. Pipe 2-inch circles spaced 2 inches apart onto two ungreased baking sheets. Chill until firm, about 30 minutes.
- Bake until the cookies are just set and the bottoms are slightly golden brown, 12 to 14 minutes. Transfer the cookies to a wire rack to cool completely, about 30 minutes. The cookies can be stored in an airtight container for up to 1 week.
BASIC BUTTER COOKIES
These butter cookies are absolutely delicious made with regular butter, but they become downright amazing with Plugrá or Land O Lakes Ultra Creamy.
Yield Makes about 4 dozen cookies
Number Of Ingredients 8
Steps:
- Whisk together flour, baking powder, and salt in a small bowl.
- Beat together butter and sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 3 minutes in a standing mixer (preferably fitted with paddle attachment) or 6 with a handheld. Beat in egg and vanilla. Reduce speed to low, then add flour mixture and mix until just combined.
- Form dough into a 12-inch log (2 inches in diameter) on a sheet of plastic wrap and roll up dough in plastic wrap. Chill dough on a baking sheet until firm, at least 4 hours. (To roll cookies into balls, see cooks' note, below.)
- Put oven racks in upper and lower thirds of oven and preheat oven to 375°F.
- Cut enough 1/8- to 1/4-inch-thick slices from log with a heavy knife to fill 2 ungreased large baking sheets, arranging slices about 1 inch apart (chill remainder of log, wrapped in plastic wrap). If garnishing with coarse sugar, sprinkle slices with it.
- Bake cookies, switching position of sheets halfway through baking, until edges are golden, 12 to 15 minutes total. Cool on sheets 3 minutes, then transfer with a metal spatula to racks to cool completely. Make more cookies with remaining dough on cooled baking sheets.
- *Available at specialty foods shops and New York Cake & Baking Distributor (800-942-2639).
BUTTER COOKIES RECIPE BY TASTY
Here's what you need: unsalted butter, granulated sugar, large egg, milk, all purpose flour, kosher salt, baking soda, powdered sugar, unsalted butter, vanilla extract, condensed milk, food coloring, sprinkles, candy
Provided by Matthew Johnson
Categories Desserts
Yield 24 cookies
Number Of Ingredients 14
Steps:
- Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper.
- In a large bowl, combine the butter and sugar. Cream together with an electric hand mixer until the butter is light and fluffy,
- Add the egg and milk, and continue beating until smooth. Set aside.
- In medium bowl, stir together the flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients and beat to combine until the dough comes together.
- Turn the dough out onto a lightly floured surface and roll out to ¼-inch (¾ cm) thick. Cut out shapes with cookie cutters of your choice. Re-roll the excess dough and cut out more shapes until all of the dough is used. Transfer the cookies to the prepared baking sheet, spacing about 1 inch (2.5 cm) apart.
- Bake for 6-8 minutes, or until the cookies are firm around the edges but still soft at the centers. Transfer to a wire rack to cool completely.
- Make the frosting: In a large bowl, combine the powdered sugar, butter, vanilla, and condensed milk. Beat with an electric hand mixer until creamy and smooth. Divide the frosting between smaller bowls and add food coloring, if desired.
- Decorate the cookies with the frosting, sprinkles, and candies.
- Enjoy!
Nutrition Facts : Calories 409 calories, Carbohydrate 70 grams, Fat 13 grams, Fiber 0 grams, Protein 2 grams, Sugar 57 grams
BUTTER COOKIES
These easy butter cookies will melt in your mouth - they're deliciously soft and crumbly. Make and give these as a homemade edible gift
Provided by Georgina Kiely - Digital food editor, bbcgoodfood.com
Time 35m
Number Of Ingredients 4
Steps:
- Heat the oven to 200C/180C fan/gas 6. Beat the salted butter, vanilla and sugar together with an electric whisk until pale and fluffy. Sift over the flour and beat again until just combined. Spoon the dough into a piping bag fitted with a medium star nozzle.
- Pipe the dough in small 5cm swirls on one large or two smaller baking trays lined with baking parchment, spacing them apart to allow for them to spread. Bake for 15-20 mins until pale golden.
- Leave to cool on the trays for 5 mins, then transfer to a wire rack to cool completely.
Nutrition Facts : Calories 122 calories, Fat 8 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 3 grams sugar, Fiber 0.4 grams fiber, Protein 1 grams protein, Sodium 0.07 milligram of sodium
NUTTY BUTTER COOKIES
In this cleverly customizable cookie, peanuts, almonds, and cashews work equally well for the nut and nut-butter components of the recipe. (It's best to stick to one type of nut per batch.) To amp up the flavor and texture of the cookie, the oats are toasted in butter before being mixed into the dough. And if you don't like nuts, sunflower seeds are also delicious.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 1h15m
Yield Makes 24
Number Of Ingredients 10
Steps:
- Melt 1/2 stick butter in a medium saucepan over medium heat. Add oats, and cook, stirring, until toasted, 5 to 7 minutes. Spread oat mixture on a parchment-lined baking sheet; let cool.
- Meanwhile, preheat oven to 350 degrees. Whisk together flour, baking soda, and 1 teaspoon salt. Beat together remaining stick butter and the sugars with a mixer on medium-high speed until pale and fluffy. Add egg, and beat until combined. Add nut butter, and beat on medium speed until well combined.
- Add oat mixture and chopped nuts, and beat on low speed until combined. Add flour mixture, and beat until combined.
- Roll dough into 1 1/2-inch balls. Place cookies 1 inch apart on 2 parchment-lined baking sheets. Bake until golden, 12 to 15 minutes. Let cool completely on baking sheets.
BASIC BUTTER COOKIE DOUGH
One basic dough can make very different but equally delectable cookies -- Spritz Butter Cookies, Cut-Out Butter Cookies, and Icebox Butter Cookies.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Number Of Ingredients 8
Steps:
- Place flour, sugar, butter, and salt in the bowl of a food processor; process until mixture is the texture of coarse meal.
- In a small bowl, lightly beat egg yolks and vanilla; with motor running, add to food processor. Process just until a dough forms.
AIR-FRYER PEANUT BUTTER COOKIES
Steps:
- In a large bowl, mix all ingredients. Roll level tablespoons of dough into balls. Flatten with a fork. , Preheat air fryer to 400°. In batches, place 1 in. apart in greased air fryer. Cook until lightly browned, 3-4 minutes. Allow to cool slightly on the pan and remove to wire racks to cool.
Nutrition Facts : Calories 66 calories, Fat 4g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 32mg sodium, Carbohydrate 7g carbohydrate (6g sugars, Fiber 0 fiber), Protein 2g protein.
BUTTER COOKIES
An easy Butter Cookies recipe
Categories Cookies Dessert Bake Christmas Super Bowl Kid-Friendly Graduation Back to School Winter Birthday Potluck Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes about 100 cookies
Number Of Ingredients 7
Steps:
- Into a bowl sift together flour, salt, and baking powder. In a large bowl with an electric mixer beat butter until creamy. Gradually add sugar, beating until mixture is light and fluffy. Add egg and vanilla and beat until combined well. Gradually add flour mixture, beating until mixture just forms a dough.
- Divide dough between 2 large sheets of wax paper and form each half into a 10- x 1 1/2-inch log, wrapping it in wax paper. Chill logs until firm, at least 4 hours, and up to 5 days. Dough may be frozen, wrapped in foil, 2 months. Let dough soften slightly before cutting. Preheat oven to 375°F. and lightly butter a baking sheet.
- Cut dough into 1/8-inch-thick slices and arrange slices about 1/2 inch apart on baking sheet. Bake cookies in batches in middle of oven until golden around edges, 10 to 12 minutes, and transfer with a metal spatula to a rack to cool. Cookies may be kept in an airtight container at room temperature 5 days.
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