CRISPY BUTTER COOKIES
These cookies are easy to make and taste so good. They're very crisp and light, perfect with milk or coffee.
Provided by Taste of Home
Categories Desserts
Time 30m
Yield about 4 dozen.
Number Of Ingredients 8
Steps:
- In a large bowl, cream butter and confectioners' sugar until light and fluffy. Beat in egg whites and vanilla. Combine the flour, baking powder and baking soda; gradually add to the creamed mixture and mix well. , Roll into 1-1/2-in. balls, then roll in sugar. Place 2 in. apart on greased baking sheets. Flatten with a fork. Bake at 350° for 12-14 minutes or until edges are lightly browned. Remove to wire racks to cool.
Nutrition Facts : Calories 145 calories, Fat 8g fat (5g saturated fat), Cholesterol 20mg cholesterol, Sodium 117mg sodium, Carbohydrate 17g carbohydrate (7g sugars, Fiber 0 fiber), Protein 2g protein.
BUTTER CRUNCH COOKIES
I've given this recipe to more people than any other recipe I have. These cookies are so easy to make. Cornflakes and pecans give them their delightful crunch.
Provided by Taste of Home
Categories Desserts
Time 25m
Yield about 8 dozen.
Number Of Ingredients 8
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Combine the flour, cream of tartar, baking soda and salt; gradually add to the creamed mixture and mix well. Stir in the cornflakes and pecans. , Roll into 1-in. balls. Place 1 in. apart on ungreased baking sheets. Bake at 350° for 10-12 minutes or until lightly browned. Cool for 2 minutes before removing to wire racks.
Nutrition Facts : Calories 153 calories, Fat 9g fat (5g saturated fat), Cholesterol 20mg cholesterol, Sodium 171mg sodium, Carbohydrate 17g carbohydrate (8g sugars, Fiber 1g fiber), Protein 1g protein.
BUTTER CRUNCH COOKIES
When I was a kid in school, they used to sell these cookies, and I'd always wonder how they made them taste so good...Now, as an adult, I have been experimenting, trying to come up with a recipe, since I couldn't find any online. I struck gold yesterday, and so, here is the recipe, which if I may say so myself, taste even better that the Linden's brand! Enjoy!!!
Provided by javagirl81
Categories Dessert
Time 1h25m
Yield 36-48 Cookies, 12-15 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 325°F.
- In a medium bowl, sift the flour, cornstarch, baking powder, baking soda, powdered sugar and salt.
- In a small heavy bottom cast iron skillet, melt 1/4 C of butter, and 1/2 C sugar over very low heat, until it is bubbling and thick. Let this mixture cool for about a minute, (no more) and then pour it onto a cookie sheet that has been lined with parchment paper to cool a few minutes more.
- When it is cool enough,(and still slightly pliable) break off small pieces using a sharp heavy knife, or maybe a clean screwdriver. It will be a lot of work, but you'll get a little muscle, and the reward of knowing that your cookies are going to be so good, you won't mind all of the work!
- Now, in a large mixing bowl, beat the remaining sugars with the remaining butter until it is light and fluffy. Add the egg, and mix again. Add the vanilla and the corn syrup, mixing until it is combined.
- Then, add the flour mixture, a little at a time, until it is completely incorporated. With a wooden spoon, add the cooled candy pieces, distributing them evenly throughout the dough.
- Refrigerate the dough for about 30 minutes, or freeze it for 15. When it is cold, roll out 1 1/2-inch balls of dough, and be careful, those pieces of toffee will probably be really sharp! Place the balls of dough 2 1/2-inches apart on an ungreased cookie sheet, and bake for 9-11 minutes, making sure that they don't brown too much. They should be very light on top, and golden on the bottom.
- After two minutes, remove the cookies from the cookie sheet, and continue cooling on a wire cooling rack, about 7-8 more minutes, or until the toffee is set.
CRUNCHY BUTTER COOKIES
This is a traditional Finnish cookie recipe that originated somewhere in the countryside of Western Finland. The cookies are sweet but very dry, so be sure to have a supply of milk at hand! The recipe works well with low lactose or lactose-free butter.
Provided by Torbjorn
Categories Dessert
Time 20m
Yield 24-36 cookies, 12 serving(s)
Number Of Ingredients 6
Steps:
- Mix the flour, soda and vanilla sugar.
- Foam the butter, sugar and syrup by hand in a separate container.
- Add the flour mixture to the foam and mix into a dough.
- Separate the dough into flat bars.
- Oven cook for 10 minutes at 200°C (400°F).
- Cut the cooked dough to pieces. The dough should still be soft at this stage.
- Leave the cookies to cool and harden in room temperature. To achieve maximum crunchiness, allow them to harden overnight.
Nutrition Facts : Calories 190.2, Fat 13.8, SaturatedFat 8.6, Cholesterol 35.6, Sodium 201.3, Carbohydrate 15.3, Fiber 2.5, Sugar 0.3, Protein 3
CRISP BUTTER COOKIES (REFRIGERATOR COOKIES)
Steps:
- Combine flour, baking soda, and salt in a large bowl.
- Beat butter and sugar in a second large bowl using an electric mixer until smooth and creamy; beat in the egg. Gradually blend in the flour mixture until dough is just mixed.
- Divide the dough in half and shape each half into a log 1 1/2 inches in diameter. Wrap logs in waxed paper and chill for 4 hours.
- Preheat oven to 400 degrees F (200 degrees C). Lightly grease 2 baking sheets. Cut the logs into ¼ inch thick slices and place 1 inch apart onto baking sheets.
- Bake in the preheated oven until cookies are lightly colored, 8 to 10 minutes. Transfer to wire racks to cool.
Nutrition Facts : Calories 94 calories, Carbohydrate 10.9 g, Cholesterol 18.7 mg, Fat 5.3 g, Fiber 0.2 g, Protein 0.9 g, SaturatedFat 3.3 g, Sodium 72 mg, Sugar 5.6 g
CRUNCHY PEANUT-BUTTER COOKIES
These salty-sweet-crunchy confections make the best snack.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 45m
Yield Makes 48
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees. With an electric mixer, beat peanut butter, sugar, and butter until smooth. Beat in egg.
- On low speed, mix in flour and baking powder until a dough forms.
- Pinch off dough by the tablespoon; roll into balls. Place 2 inches apart on baking sheets (lined with parchment paper, if desired). With a floured fork, press balls in a crisscross fashion, flattening to a 1/2-inch thickness.
- Bake cookies, rotating sheets halfway through, until lightly golden, 18 to 22 minutes. Cool cookies on a wire rack. Store in an airtight container at room temperature up to 1 week.
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