Butter Nut Cookies Recipes

NUTTY BUTTER COOKIES

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.

BUTTERY NUT COOKIES

Steps:

• In a bowl, cream butter, sugar, egg yolk, vanilla and salt until light and fluffy. Combine flour and pecans; gradually add to creamed mixture. Cover and refrigerate for 1 hour or up to 2 days. , Shape into 1-in. balls. Place 1-1/2-in. apart on ungreased baking sheets. Bake at 350° for 12-15 minutes or until firm. , If desired, immediately roll warm cookies in confectioners' sugar; or cool cookies and drizzle with melted chocolate.

THE BEST BUTTER COOKIES

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.

BUTTER NUT COOKIES

Steps:

• DIRECTIONS: Cream together butter or margarine, brown sugar, and white sugar. Beat in eggs and vanilla. Mix in flour, salt and baking soda. Roll dough into 2 inch diameter logs. Wrap in waxed paper and freeze. Slice and bake anytime at 325 degrees F (165 degrees C) until light brown.

WORLD'S BEST BUTTER COOKIES

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.

BUTTER BALL COOKIES

Steps:

• Cream butter,sugar, salt and vanilla.
• Blend in flour and nuts.
• Scoop and roll into balls.
• Bake 325 for 22 to 25 minutes.
• Remove from oven roll into powdered sugar.

5-INGREDIENT COPYCAT NUTTER BUTTER COOKIES RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper (or use a nonstick pan).
• Make the cookies: In a large bowl, beat together the peanut butter, maple syrup, and flour with an electric hand mixer until smooth.
• Roll the dough into ½-inch (1 ¼ cm) balls. Arrange the balls on the prepared baking sheet, placing 2 balls side-by-side for each cookie. Use a fork to create a criss-cross pattern on top of the cookies to create peanut shapes.
• Bake the cookies for 12 minutes, or until edges are starting to turn golden brown. Let cool completely.
• Meanwhile, make the frosting: In a large bowl, whip the peanut butter and butter with an electric hand mixer until combined. Add the powdered sugar and beat until combined. Add a bit of water as needed to achieve a smooth consistency.
• Spread a little bit of the frosting on the underside of 1 of the cookie, then sandwich with another cookie. Repeat with the remaining cookies and frosting.
• Enjoy!

BUTTER NUT BALLS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium bowl, cream the butter, sugar and egg yolks until light and fluffy. Stir in the vanilla, then the flour, and finally the walnuts.
• Roll dough into walnut sized balls, place them 2 inches apart on an unprepared cookie sheet. Bake for 10 to 12 minutes in the preheated oven. Cookies should be slightly brown. Cool and roll cookies in confectioners sugar.

BASIC BUTTER COOKIE DOUGH

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.

BASIC BUTTER COOKIES

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).