EIGHT FLAVOR-RICH BUTTER COOKIES . . .
. . . From One Easy Recipe This recipe came to me via my mil on a tattered, torn, and taped magazine page that once belonged to her mother. The original description says, "Cookies to please everybody! Eight different kinds - one easy recipe. And, oh, that delicious, real butter flavor when you make 'em the real butter way!" (NOTE: The prep time will vary by cookie and if the recipe calls for chilling the dough. The nutrition info is based on a yield of 6 dozen cookies - the yeild also varies by recipe followed).
Provided by muncheechee
Categories Dessert
Time 23m
Yield 72 cookies
Number Of Ingredients 8
Steps:
- Preheat oven to 400°F.
- EASY, BASIC RECIPE.
- Cream butter.
- Add sugar gradually, cream until fluffy.
- Add unbeaten egg and vanilla. Beat well.
- Sift together dry ingredients and blend into creamed mixture.
- Divide dough in half and prepare cookies in variations you prefer:.
- BUTTER CRISPIES:.
- Chill dough. Roll half cookie dough on well-floured pastry cloth to 1/8 inch thick. Cut with floured cookie cutters. Bake about 6 minutes and cool on rack. Makes about 3 dozen.
- SNOWBALLS:.
- To half cookie dough add 1/3 cup ground walnuts. Chill. Roll dough into balls size of large marbles. Bake 8 to 10 minutes. Roll at once in confectioner's sugar. Cool Roll again in sugar. Makes about 2.5 dozen.
- BUTTER FINGERS:.
- To half cookie dough add 1/2 cup chopped nuts, 1/4 cup chopped candied cherries. Chill. Shape into oblongs sizes of little finger. Bake 8 to 10 minutes. Sprinkle while hot with granulated sugar, and again when cool. Makes about 2 dozen.
- TRIXIE-TREATS:.
- Chill half dough. Mold into balls size of walnuts. Roll in mixture of 2 tbsp sugar and 1 tsp cinnamon. Bake 8 to 10 minutes. Makes about 1.5 dozen.
- BUTTER THINSIES:.
- Form half dough in roll 2 inches in diameter. Wrap in wax paper and chill until firm. Slice 1/8 inch thick. Sprinkle with finely chopped nuts or coconut. Bake 6 minutes. Makes about 3 dozen.
- CHOCOLATE MINT CREAMS:.
- To half recipe add 1 square unsweetened chocolate, melted and cooled. Form dough in roll 2 inches in diameter. Wrap in wax paper and chill. Slice 1/8 inch thick. Bake 8 minutes. Cool. Put together with Mint Cream Filling: Cream 2 tbsps butter, 1 cup sifted confectioner's sugar, 1 tbsp cream, mint flavoring. Makes about 1.5 dozen.
- JEWEL CLUSTERS:.
- Using half dough, drop by half teaspoons on cookie sheet. Press candied fruit into each. Bake 8 minutes. Makes about 2.5 dozen.
- MOLASSES SPICE-EEZ:.
- To half dough, add 2 tbsps molasses, 1/2 tsp ginger, 1 tsp cinnamon, 1/4 tsp nutmeg. Chill at least 1/2 hour. Roll 1/8 inch thick on well-floured surface. Cut into patterns. Bake 6 minutes. Makes about 3 dozen.
Nutrition Facts : Calories 49.4, Fat 2.7, SaturatedFat 1.6, Cholesterol 9.4, Sodium 49.2, Carbohydrate 5.8, Fiber 0.1, Sugar 2.5, Protein 0.6
BUTTER COOKIES V
Slice and bake cookies!
Provided by SAMM
Categories Desserts Cookies Refrigerator Cookie Recipes
Time 2h10m
Yield 84
Number Of Ingredients 6
Steps:
- In a large bowl, cream together the butter and sugar. Beat in the yolks one at a time, then stir in the vanilla. Combine the flour and salt; stir into the creamed mixture. Shape dough into logs about 2 inches in diameter. Wrap in waxed paper and refrigerate or freeze until firm.
- Preheat oven to 350 degrees F (175 degrees C). Unwrap rolls. You can roll the logs in nuts or sprinkles before slicing. Slice into 3/8 inch wide slices. Place slices 2 inches apart onto ungreased cookie sheets.
- Bake for 8 to 10 minutes in the preheated oven. Do not brown. Remove to a wire rack to cool completely.
Nutrition Facts : Calories 79.7 calories, Carbohydrate 8.7 g, Cholesterol 21.4 mg, Fat 4.7 g, Fiber 0.2 g, Protein 0.9 g, SaturatedFat 2.9 g, Sodium 45.5 mg, Sugar 3.6 g
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.
BUTTER RICHES COOKIES
Make and share this Butter Riches Cookies recipe from Food.com.
Provided by Cake Baker
Categories Dessert
Time 22m
Yield 24 Cookies, 24 serving(s)
Number Of Ingredients 9
Steps:
- Cookies:.
- Cream butter and brown sugar. Add the egg yolk to mixture and beat well. Blend in the flour to form a stiff dough. Roll into marble sized balls on a greased cookie sheet. Flatten with a glass dipped in sugar. Bake at 350 degrees for 7-9 minutes until golden brown.
- Icing:.
- Melt and brown the butter in a saucepan. Blend int he powdered sugar. Add vanilla and cream and beat until smooth.
RICH PEANUT BUTTER COOKIES
Peanut butter chips are the secret flavor boost in these otherwise traditional cookies.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 40m
Yield 24
Number Of Ingredients 10
Steps:
- Heat oven to 375°F. In large bowl, beat brown sugar, peanut butter, butter and egg with electric mixer on medium speed until creamy, or mix with spoon. Stir in flour, baking soda, baking powder and salt. Stir in peanut butter chips.
- Shape dough into 1 1/2-inch balls. Dip tops of balls into granulated sugar. Place balls, sugared sides up, about 3 inches apart on ungreased cookie sheet (do not flatten).
- Bake cookies 9 to 10 minutes or until light brown. Cool 5 minutes; remove from cookie sheet to wire rack.
Nutrition Facts : Calories 175, Carbohydrate 21 g, Cholesterol 25 mg, Fat 1 1/2, Fiber 1 g, Protein 3 g, SaturatedFat 4 g, ServingSize 1 Cookie, Sodium 130 mg
BUTTER RICH SPRITZ BUTTER COOKIES
These are wonderful cookies from the press. They are rich in flavor. My mom has made these cookies for years for all of the holidays. She even used food coloring for the different designs, like green trees, etc.The kids love to decorate them as much as they love to eat them.
Provided by Sheri Lipp
Categories Desserts Cookies Butter Cookie Recipes Spritz Cookie Recipes
Time 18m
Yield 36
Number Of Ingredients 7
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Sift together the flour and salt; set aside.
- In a medium bowl, cream together the butter and sugar. Stir in the egg yolks, almond extract and vanilla extract. Gradually blend in the sifted ingredients. Fill a cookie press with dough and shoot cookies about 1 1/2 inches apart onto an ungreased cookie sheet. If you like, decorate with sugar or sprinkles at this time.
- Bake for 6 to 8 minutes in the preheated oven.
Nutrition Facts : Calories 96.5 calories, Carbohydrate 10.8 g, Cholesterol 24.9 mg, Fat 5.4 g, Fiber 0.2 g, Protein 1.1 g, SaturatedFat 3.3 g, Sodium 69.3 mg, Sugar 4.1 g
EASY BROWN BUTTER COOKIES
Steps:
- Heat butter in a skillet over medium-low heat; cook and stir butter until foamy and butter begins to turn brown and fragrant, about 5 minutes. Remove skillet from heat, pour butter into a thick glass or metal bowl, and cool to room temperature, about 30 minutes.
- Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
- Mix flour, cornstarch, baking powder, baking soda, and salt together in a bowl.
- Stir brown sugar into cooled butter and mix until well blended; add eggs and vanilla extract and mix well. Slowly stir flour mixture into butter mixture just until dough is mixed. Form dough into small balls and slightly flatten with your hand or fork. Arrange cookies on the prepared baking sheet.
- Bake in the preheated oven until tops of cookies are firm and edges are golden, 8 to 10 minutes. Cool cookies on baking sheet for 3 minutes before transferring to a wire rack to cool completely.
Nutrition Facts : Calories 118.8 calories, Carbohydrate 13.8 g, Cholesterol 28.7 mg, Fat 6.6 g, Fiber 0.2 g, Protein 1.4 g, SaturatedFat 4 g, Sodium 73.3 mg, Sugar 7.2 g
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