Buttery Bow Cookies Recipes

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BUTTER COOKIES II



Butter Cookies II image

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

1 cup butter
1 cup white sugar
1 egg
2 ⅔ cups all-purpose flour
¼ teaspoon salt
2 teaspoons vanilla extract

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

BUTTERY BOW COOKIES



Buttery Bow Cookies image

My aunt shared this recipe with me many years ago. Family and friends look for these tasty edible bows on my cookie trays each Christmas.-Diana Mangelsen, Frederic, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 6 dozen.

Number Of Ingredients 9

3 cups all-purpose flour
1 cup confectioners' sugar
1 teaspoon baking powder
1/4 teaspoon salt
1 cup cold butter, cubed
1 egg, lightly beaten
1/2 cup heavy whipping cream
3 tablespoons butter, melted
Red and green colored sugar

Steps:

  • In a large bowl, combine the flour, sugar, baking powder and salt; cut in butter until crumbly. Combine egg and cream; gradually beat into crumb mixture until a ball forms. Cover and refrigerate for 30 minutes or until easy to handle., Divide dough into three portions. On a lightly floured surface, roll each portion into an 8-in. x 6-in. rectangle. Brush with melted butter; sprinkle with colored sugar. Cut into 8-in.-long x 1/4-in.-wide strips. Place 2 in. apart on ungreased baking sheets; form into bows., Bake at 350° for 10-12 minutes or until bottoms are lightly browned. Cool for 1 minute before carefully removing from pans to wire racks to cool completely.

Nutrition Facts : Calories 59 calories, Fat 4g fat (2g saturated fat), Cholesterol 13mg cholesterol, Sodium 37mg sodium, Carbohydrate 6g carbohydrate (2g sugars, Fiber 0 fiber), Protein 1g protein.

BROWN BUTTERY BOWTIES



Brown Buttery Bowties image

Provided by Valerie Bertinelli

Categories     main-dish

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 8

2 sticks (16 tablespoons) unsalted butter
1/2 teaspoon kosher salt, plus more for pasta water
1 pound farfalle (bowtie pasta)
1 cup panko breadcrumbs
1/4 cup finely chopped fresh parsley
1 tablespoon lemon zest
Freshly ground black pepper
1/4 cup finely grated Parmesan, plus more for serving

Steps:

  • Place the butter in a Dutch oven or large, high-sided saucepan over medium-high heat. Cook until the butter becomes golden brown and fragrant, 3 to 4 minutes. Remove from heat, cover and set aside.
  • Bring a pot of generously salted water to bowl. Cook the farfalle until it is al dente, 8 to 10 minutes. Meanwhile, place the breadcrumbs in a dry pan and toast over medium heat until lightly golden, 2 to 3 minutes. Remove from the heat and transfer to a small bowl. Add the parsley, lemon zest, salt, pepper and 2 tablespoons of the brown butter and stir to combine. Set aside.
  • Put the brown butter back on medium heat. Drain the farfalle and add it to the butter, tossing to coat. Sprinkle with the breadcrumbs and Parmesan and serve with more Parmesan.

THE BEST BUTTER COOKIES



The Best Butter Cookies image

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

2 cups all-purpose flour (see Cook's Note)
1/2 teaspoon baking powder
1/2 teaspoon kosher salt
2 sticks (16 tablespoons) good-quality unsalted butter, at room temperature
3/4 cup granulated sugar
1 large egg yolk
1 teaspoon pure vanilla extract
1/4 cup turbinado sugar

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.

WORLD'S BEST BUTTER COOKIES



World's Best Butter Cookies image

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

8 ounces unsalted butter
3/4 cup granulated sugar
1/4 teaspoon salt
1 1/2 teaspoons pure vanilla extract
1 large egg yolk
2 cups all-purpose flour

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

EASY BUTTER COOKIES I



Easy Butter Cookies I image

Light and buttery, these cookies will only take about 15 minutes to prepare.

Provided by Helen Toburen

Categories     Desserts     Cookies

Yield 36

Number Of Ingredients 4

1 ½ cups sifted all-purpose flour
½ cup cornstarch
½ cup white sugar
1 cup unsalted butter, softened

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Grease cookie sheets.
  • Mix together all ingredients until well-blended.
  • Roll 2-inch sized pieces of dough into balls and place on cookie sheet. Flatten each with the back of a fork.
  • Bake 13 to 15 minutes until light brown. Let cool on wire rack.

Nutrition Facts : Calories 81.7 calories, Carbohydrate 8.4 g, Cholesterol 13.6 mg, Fat 5.2 g, Fiber 0.2 g, Protein 0.6 g, SaturatedFat 3.2 g, Sodium 1 mg, Sugar 2.8 g

BIG & BUTTERY CHOCOLATE CHIP COOKIES



Big & Buttery Chocolate Chip Cookies image

My take on the classic cookie is inspired by a bakery in California called Hungry Bear. It's big, thick and chewy-truly the best chocolate chip cookie recipe. -Irene Yeh, Mequon, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield about 2 dozen.

Number Of Ingredients 10

1 cup butter, softened
1 cup packed brown sugar
3/4 cup sugar
2 large eggs, room temperature
1-1/2 teaspoons vanilla extract
2-2/3 cups all-purpose flour
1-1/4 teaspoons baking soda
1 teaspoon salt
1 package (12 ounces) semisweet chocolate chips
2 cups coarsely chopped walnuts, toasted

Steps:

  • In a large bowl, beat butter and sugars until blended. Beat in eggs and vanilla. In a small bowl, whisk flour, baking soda and salt; gradually beat into butter mixture. Stir in chocolate chips and walnuts., Shape 1/4 cupfuls of dough into balls. Flatten each to 3/4-in. thickness (2-1/2-in. diameter), smoothing edges as necessary. Place in an airtight container, separating layers with waxed paper or parchment; refrigerate, covered, overnight., To bake, place dough portions 2 in. apart on parchment-lined baking sheets; let stand at room temperature 30 minutes before baking. Preheat oven to 400°., Bake until edges are golden brown (centers will be light), 10-12 minutes. Cool on pans 2 minutes. Remove to wire racks to cool.

Nutrition Facts : Calories 311 calories, Fat 19g fat (8g saturated fat), Cholesterol 38mg cholesterol, Sodium 229mg sodium, Carbohydrate 35g carbohydrate (23g sugars, Fiber 2g fiber), Protein 4g protein.

BUTTERY 3-INGREDIENT SHORTBREAD COOKIES



Buttery 3-Ingredient Shortbread Cookies image

With only a few ingredients, these butter shortbread cookies are so simple to prepare. -Pattie Prescott, Manchester, New Hampshire

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 16 cookies.

Number Of Ingredients 4

1 cup unsalted butter, softened
1/2 cup sugar
2 cups all-purpose flour
Confectioners' sugar, optional

Steps:

  • Preheat oven to 325°. Cream butter and sugar until light and fluffy. Gradually beat in flour. Press dough into an ungreased 9-in. square baking pan. Prick with a fork., Bake until light brown, 30-35 minutes. Cut into squares while warm. Cool completely on a wire rack. If desired, dust with confectioners' sugar.

Nutrition Facts : Calories 183 calories, Fat 12g fat (7g saturated fat), Cholesterol 31mg cholesterol, Sodium 2mg sodium, Carbohydrate 18g carbohydrate (6g sugars, Fiber 0 fiber), Protein 2g protein.

BUTTER COOKIES



Butter cookies image

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

250g salted butter softened
½ tsp vanilla extract
75g icing sugar
250g plain flour

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

ORIGINAL BROWN BUTTER REFRIGERATOR COOKIES



Original Brown Butter Refrigerator Cookies image

These tasty, crispy cookies, from Ione Diekfuss of Muskego, Wisconsin, won Country Woman's first-ever recipe contest, back in December 1970. "I especially like them because they're quick and easy to prepare," she said. Our Test Kitchen made a batch recently and our staff agreed they're as tasty today as they were then, and are great for dunking in milk or coffee.

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield About 10-1/2 dozen.

Number Of Ingredients 8

1 cup butter, cubed
2 cups packed brown sugar
2 large eggs, room temperature
3 cups all-purpose flour
1 teaspoon cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
1 cup finely chopped pecans

Steps:

  • Heat butter in a large saucepan over medium heat until golden brown, about 7-9 minutes (do not burn). Remove from the heat; stir in brown sugar until blended., Transfer to a large bowl, cool slightly. Whisk in 1 egg at a time. Combine the flour, cream of tartar, baking soda and salt; gradually add to butter mixture and mix well. Stir in pecans., Shape into four 8-in. rolls; wrap each in waxed paper. Refrigerate for 8 hours or overnight., Cut into 1/4-in. slices. Place 2 in. apart on ungreased baking sheets. Bake at 375° just until set, 5-7 minutes. Cool for 1 minute before removing from pans to wire racks.

Nutrition Facts : Calories 44 calories, Fat 2g fat (1g saturated fat), Cholesterol 7mg cholesterol, Sodium 27mg sodium, Carbohydrate 6g carbohydrate (3g sugars, Fiber 0 fiber), Protein 1g protein.

BUTTER COOKIES RECIPE BY TASTY



Butter Cookies Recipe by Tasty image

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

16 tablespoons unsalted butter, softened
1 cup granulated sugar
1 large egg
1 ½ tablespoons milk
2 ¾ cups all purpose flour, plus more for dusting
½ teaspoon kosher salt
½ teaspoon baking soda
2 lb powdered sugar
8 tablespoons unsalted butter, softened
1 teaspoon vanilla extract
14 oz condensed milk
food coloring, of your choice
sprinkles, of your choice
1 cup candy, of choice

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

BUTTERY OATMEAL COOKIES



Buttery Oatmeal Cookies image

Butter is the essential ingredient in the taste and texture of cookies. For chewier consistency, you could use half oil and half butter instead of all butter

Provided by rikkilm

Categories     Drop Cookies

Time 20m

Yield 36 cookies

Number Of Ingredients 13

1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon salt
1 egg, lightly beaten
1/2 cup packed brown sugar
1/2 cup white sugar
1 cup melted butter
1 tablespoon molasses
1/2 cup milk
1 3/4 cups large-flake oatmeal
1/2 cup raisins
1/2 cup chopped pecans

Steps:

  • Preheat oven to 350°.
  • Whisk together; flour, cinnamon and salt together in a bowl, make well in center of ingredients.
  • In separate bowl mix egg, brown sugar, white sugar, melted butter, molasses and milk together.
  • Pour wet mixture into dry mixture, stir until combined.
  • Add oatmeal, raisins, pecans stir until combined.
  • Arrange 1-1/2 balls on ungreased cookie sheet bake until golden brown 10-12 minutes.

Nutrition Facts : Calories 124, Fat 6.8, SaturatedFat 3.5, Cholesterol 19.9, Sodium 91.6, Carbohydrate 14.8, Fiber 0.8, Sugar 7.4, Protein 1.7

BUTTERY SUGAR COOKIES



Buttery Sugar Cookies image

It's a good thing this recipe makes a big batch because no one can stop eating just one! These crisp buttery cookies truly do melt in your mouth.

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield about 11-1/2 dozen.

Number Of Ingredients 11

2 cups butter, softened
2 cups sugar
3 large eggs, room temperature
5 tablespoons whole milk
1 teaspoon vanilla extract
6-1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
Additional sugar
Walnut halves or raisins, optional

Steps:

  • In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in milk and vanilla. Combine the flour, baking soda, baking powder and salt; gradually add to the creamed mixture and mix well. Cover and refrigerate for 1 hour or until easy to handle. , On a lightly floured surface, roll out to 1/4-in. thickness. Cut with floured 2-1/2-in. cookie cutters. Place 1 in. apart on greased baking sheets. Sprinkle with sugar; place a walnut or raisin in the center of each if desired. , Bake at 350° for 8-10 minutes or until lightly browned. Remove to wire racks to cool.

Nutrition Facts : Calories 116 calories, Fat 6g fat (3g saturated fat), Cholesterol 24mg cholesterol, Sodium 115mg sodium, Carbohydrate 15g carbohydrate (6g sugars, Fiber 0 fiber), Protein 2g protein.

BETTY BROWN'S BUTTER COOKIES



Betty Brown's Butter Cookies image

This recipe came from Great Gramma LaLonde's neighbor - Betty Brown. It is the only cut-out cookie I remember Grams Lorette ever making. I like them really thin and crispy. Dad prefers them thicker. Frosted is the best, using confectioners' sugar, flavoring, and milk.

Provided by Julie Hermanson

Categories     Desserts     Cookies     Butter Cookie Recipes

Time 2h30m

Yield 24

Number Of Ingredients 8

1 cup salted butter, softened
1 cup white sugar
2 large eggs
2 teaspoons vanilla extract
3 cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
¼ teaspoon salt

Steps:

  • Beat butter, sugar, eggs, and vanilla extract together in a bowl using an electric mixer until smooth and creamy. Sift flour, cream of tartar, baking soda, and salt together in a separate bowl; mix, 1 cup at a time, into creamed butter mixture until dough is just mixed. Form dough into 1-inch-thick disks and place on a plate; chill in refrigerator, 2 hours to overnight.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Roll disks into desired thickness on a lightly floured work surface using a floured rolling pin. Arrange dough on a baking sheet.
  • Bake in the preheated oven until cookies are just starting to turn golden brown, 7 to 10 minutes.

Nutrition Facts : Calories 164.6 calories, Carbohydrate 20.5 g, Cholesterol 35.8 mg, Fat 8.2 g, Fiber 0.4 g, Protein 2.2 g, SaturatedFat 5 g, Sodium 137.5 mg, Sugar 8.5 g

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From simplyrecipes.com


EASY BUTTER COOKIES RECIPE (SLICE & BAKE) - CRAZY FOR CRUST
2021-12-05 How to Make Butter Cookies. Use a stand mixer with a paddle attachment or a large bowl and hand mixer, cream butter and sugar together for one to two minutes. Mix in the egg yolk, baking powder, salt, and vanilla until the butter mixture is smooth. At low speed, mix in the flour until the dough forms. Divide the cookie dough in half and roll ...
From crazyforcrust.com


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