GLAZED BUTTER COOKIES
These rich buttery cutout cookies are pretty enough to star on any holiday buffet. They taste as good as they look, too!
Provided by Taste of Home
Categories Desserts
Time 30m
Yield about 3 dozen.
Number Of Ingredients 11
Steps:
- In a small bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla. Combine dry ingredients; gradually add to the creamed mixture. Cover and chill for 1 hour or until easy to handle., On a lightly floured surface, roll out to 1/8-in. thickness. Cut with 2-1/2-in. cookie cutters. Place 1 in. apart on ungreased baking sheets. Bake at 350° for 8-10 minutes or until lightly browned. Cool on wire racks. , In a small bowl, combine confectioners' sugar and milk until smooth. Stir in food coloring. Lightly spread over cooled cookies. Let stand until set.
Nutrition Facts : Calories 152 calories, Fat 5g fat (3g saturated fat), Cholesterol 26mg cholesterol, Sodium 100mg sodium, Carbohydrate 24g carbohydrate (15g sugars, Fiber 0 fiber), Protein 2g protein.
GLAZED BROWN SUGAR SHORTBREAD COOKIES
Shortbread cookies are classics and always welcome on my table. But when I want to punch up the flavor a bit, I reach for the brown sugar. It gives these tender cookies a subtle caramel flavor. -Shirley Gardiner, Clearwater, Manitoba
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 3 dozen.
Number Of Ingredients 8
Steps:
- Preheat oven to 300°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Gradually stir in flour and mix well. Turn onto a lightly floured surface and knead until smooth, about 3 minutes. Roll dough to 1/3-in. thickness. Cut with floured 3-in. shaped cookie cutters. Place 1 in. apart on ungreased baking sheets., Bake until bottoms are lightly browned, 20-25 minutes. Cool for 5 minutes before removing from pan to a wire rack to cool completely., For icing, in a large bowl, combine confectioners' sugar, 5 tablespoons water and meringue powder; beat on low speed just until blended. Beat on high until stiff peaks form, 4-5 minutes. Thin with remaining water to desired consistency. Tint 1 cup of icing with food coloring; transfer to a pastry bag. Leave remaining icing white or tint a second color; transfer to a shallow dish. Keep unused icing covered at all times with a damp cloth. If necessary, beat again on high speed to restore texture., Dip a cookie into icing in dish; remove excess. Drizzle with icing in pastry bag. Use a toothpick to swirl the 2 colors together. Repeat with remaining cookies and icing. Let stand at room temperature until frosting is dry and firm, several hours. Store in an airtight container.
Nutrition Facts : Calories 136 calories, Fat 5g fat (3g saturated fat), Cholesterol 14mg cholesterol, Sodium 48mg sodium, Carbohydrate 21g carbohydrate (15g sugars, Fiber 0 fiber), Protein 1g protein.
GLAZED SPRITZ COOKIES
Try one of our glazed spritz-cookie variations: Citrus-Glazed Cookies, Vanilla-Glazed Cookies, Vanilla-Glazed Swirl Cookies, and White-Chocolate-Glazed Cookies.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 4 dozen
Number Of Ingredients 3
Steps:
- Knead dough briefly to soften. Fill a cookie press with dough (if making swirl cookies, fill with both kinds of dough), and fit with disk to make shapes. Squeeze cookies directly onto a baking sheet. Sprinkle with sanding sugar, if using. Bake at 350 degrees until firm, 12 to 14 minutes.
- Let cool completely before dipping in the vanilla or citrus glazes, or melted white chocolate. Apply small or crushed candies, if using, while glaze is wet. Let vanilla- or citrus-glazed cookies set on a wire rack. Let white-chocolate-glazed cookies set in refrigerator, and keep chilled until ready to serve.
OLD FASHIONED BUTTER COOKIES WITH BUTTER FROSTING
These are cookies my mother has been making since I was a little girl. They are melt-in-your-mouth delicious!
Provided by Becky
Categories Desserts Cookies Sugar Cookies
Yield 72
Number Of Ingredients 13
Steps:
- Beat 1 cup softened butter with white sugar in a large bowl until creamy. Beat egg, whole milk, and 1 1/2 teaspoons vanilla extract into butter mixture until smooth. Whisk flour, baking powder, and salt in a separate bowl and gradually stir dry ingredients into moist ingredients to make a smooth dough. Chill dough in refrigerator for 2 to 3 hours.
- Preheat oven to 400 degrees F (200 degrees C). Dust a pastry cloth or kitchen towel generously with flour.
- Divide dough into thirds and roll each third out 1/8-inch thick on the prepared pastry cloth. Cut shapes out of the rolled dough with cookie cutters. Place cookies onto ungreased baking sheets.
- Bake in the preheated oven until cookies are barely browned, 5 to 8 minutes. Let cookies cool on baking sheets for 5 minutes before removing to finish cooling on a wire rack.
- Beat 1 cup softened butter, 3 cups confectioners' sugar, 1 1/2 tablespoons vanilla extract, and evaporated milk in a bowl until smooth. Gradually stir 6 cups confectioners' sugar into mixture until combined. Beat frosting hard until fluffy; stir in additional evaporated milk or confectioners' sugar if needed to reach desired consistency. Frost cooled cookies.
Nutrition Facts : Calories 135.5 calories, Carbohydrate 21.3 g, Cholesterol 16.8 mg, Fat 5.4 g, Fiber 0.1 g, Protein 0.8 g, SaturatedFat 3.4 g, Sodium 62.7 mg, Sugar 17 g
JAM FILLED BUTTER COOKIES
This cookie recipe has been in my mother's family for more years than I've been alive. It's my favorite cookie; my comfort food!
Provided by MKHG
Categories Desserts Cookies Thumbprint Cookie Recipes
Time 40m
Yield 36
Number Of Ingredients 5
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- In a medium bowl, cream together the butter, white sugar and egg yolks. Mix in flour a little bit at a time until a soft dough forms. Roll dough into 1 inch balls. If dough is too soft, refrigerate for 15 to 20 minutes. Place balls 2 inches apart onto ungreased cookie sheets. Use your finger or an instrument of similar size to make a well in the center of each cookie. Fill the hole with 1/2 teaspoon of preserves.
- Bake for 8 to 10 minutes in the preheated oven, until golden brown on the bottom. Remove from cookie sheets to cool on wire racks.
Nutrition Facts : Calories 82 calories, Carbohydrate 10.5 g, Cholesterol 21.5 mg, Fat 4.1 g, Fiber 0.2 g, Protein 0.8 g, SaturatedFat 2.5 g, Sodium 29.2 mg, Sugar 4.9 g
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