Mrs Dunlaps Christmas Butter Cookies With Frosting Recipes

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MRS. FIELDS SUGAR COOKIES



Mrs. Fields Sugar Cookies image

Just like Mrs. Field's sugar cookies.

Provided by Ashley

Categories     Desserts     Cookies     Sugar Cookies

Yield 18

Number Of Ingredients 7

2 cups all-purpose flour
¼ teaspoon salt
¾ cup white sugar
1 egg
1 teaspoon vanilla extract
¼ cup colored sugar for decoration
¾ cup butter

Steps:

  • Preheat oven to 325 degrees F (165 degrees C).
  • In a medium bowl combine the flour and salt with a wire whisk. In a large mixing bowl cream the butter and sugar with an electric mixer on medium speed. Add the egg and vanilla, and beat until well blended. Scrape down sides of bowl, then add the flour mixture. Blend on low speed just until combined. Do not overmix.
  • Gather dough into a ball. Flatten the ball into a disk and wrap tightly in plastic wrap or a plastic bag. Refrigerate one hour until firm.
  • On a floured surface, roll out dough to a 1/4 inch thickness. With cookie cutters, cut dough into desired shapes and place on ungreased cookie sheets. Decorate with colored sugars or sprinkles. Bake for 13-15 minutes, being careful not to brown. Immediately transfer cookies with a spatula to a cool, flat surface.

Nutrition Facts : Calories 166 calories, Carbohydrate 21.8 g, Cholesterol 30.7 mg, Fat 8.1 g, Fiber 0.4 g, Protein 1.9 g, SaturatedFat 5 g, Sodium 91 mg, Sugar 11.2 g

CHRISTMAS BUTTER COOKIE CUTOUTS



Christmas Butter Cookie Cutouts image

This recipe is a classic that came out of the Betty Crocker Test Kitchens a while ago, but in our book, a recipe that stands the test of time is the only kind worth having! We recently baked up a batch of these cookies to give them a refreshed recipe image, and we can attest that these are an exceptionally fun option for bakers who want to make something that's achievable but still stretches their skills. The base for these cookies is delightfully short and treads the perfect line between being tender and having a satisfying little snap. Once they're out of the oven and cooled, the real fun begins. First they get brushed with a thin icing that forms a lovely, smooth canvas for decorating. Once that's set, creativity takes center stage, and you can test your hand at decorating with royal icing and all the sprinkles, sugars and nonpareils you can find in your pantry. The editor who took on the task of decorating these was intimidated at first, having a complicated history with royal icing, but found the recipe included below easy to work with to create beautiful cookies. Set aside some time to devote to making these cookies when the Christmas spirit really sets in-we promise they'll bring you the comfort and joy of the season!

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 3h30m

Yield 32

Number Of Ingredients 14

3/4 cup butter, softened
3/4 cup granulated sugar
1 egg
1 tablespoon finely grated lemon peel
2 tablespoons lemon juice
2 1/2 cups Gold Medal™ all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
3 cups powdered sugar
2 tablespoons meringue powder
5 teaspoons lemon juice
4 to 5 tablespoons water
Betty Crocker™ colored sugars
Betty Crocker™ candy sprinkles

Steps:

  • In large bowl, beat butter and granulated sugar with electric mixer on medium speed until creamy. On low speed, beat in egg, lemon peel and 2 tablespoons lemon juice. Stir in flour, baking soda and salt until well blended.
  • Divide dough into 4 parts; flatten each part into 1/2-inch-thick round. Wrap each in waxed paper or plastic wrap; refrigerate 30 minutes.
  • Heat oven to 350°F. Remove 1 round of dough at a time from refrigerator. Between sheets of floured waxed paper or plastic wrap, roll dough until 1/4 to 3/8 inch thick. Cut with 3-inch cookie cutters in various shapes. On ungreased cookie sheets, place cutouts 1 inch apart.
  • Bake 10 to 12 minutes or just until edges are golden. Cool on cookie sheets about 1 minute before removing to cooling rack. To make cookies for hanging, using a toothpick or end of plastic straw, carefully poke a hole in the top of each cookie while cookies are still hot. Cool 10 to 15 minutes before frosting.
  • In medium bowl, stir together powdered sugar and meringue powder. Stir in 5 teaspoons lemon juice and enough of the 4 to 5 tablespoons water to make a thin icing. Transfer 1/2 cup of the icing into small bowl; set aside. Using a flexible pastry brush, paint cookies to the edges with icing. Place on cooling rack to dry completely, about 30 minutes.
  • Beat reserved icing with electric mixer on high speed 5 to 7 minutes or until peaks form. Place in small resealable food-storage plastic bag; cut a very small hole in the bottom of the bag with the plain white icing. Squeeze icing onto glazed cookies. Before icing dries, sprinkle with decorations, and tap off excess. Dry thoroughly on cooling rack. Thread cookies with narrow ribbon for hanging.

Nutrition Facts : Calories 150, Carbohydrate 25 g, Cholesterol 20 mg, Fat 1, Fiber 0 g, Protein 2 g, SaturatedFat 3 g, ServingSize 1 Cookie (With Icing Only), Sodium 100 mg, Sugar 16 g, TransFat 0 g

AUNT EILEEN'S CHRISTMAS BUTTER COOKIES



Aunt Eileen's Christmas Butter Cookies image

Provided by Food Network

Categories     dessert

Time 1h25m

Yield about 24

Number Of Ingredients 6

1 cup butter
1 cup sugar
1 egg
2 teaspoons vanilla extract
2 2/3 cups all-purpose flour
1/2 teaspoon salt

Steps:

  • In a large bowl cream together the butter and sugar until light and fluffy, using a hand beater. Beat in the egg and then the vanilla. In a separate bowl, combine the flour and salt. Stir the dry ingredients into the wet ingredients until just incorporated. Roll the dough into a log, on a work surface, wrap in parchment and chill in the refrigerator for at least 1 hour. Put 2 cookie sheets in the refrigerator to chill as well.
  • Preheat the oven to 400 degrees F.
  • Remove the chilled dough from the refrigerator and slice into 1/4-inch rounds. Arrange 2 inches apart on the chilled cookie sheets and bake until lightly golden on the edges, about 8 to 10 minutes. Remove the cookies from the cookie sheets and put on a cooling rack to cool before serving.

MRS. DUNLAP'S CHRISTMAS BUTTER COOKIES WITH FROSTING



MRS. DUNLAP'S CHRISTMAS BUTTER COOKIES WITH FROSTING image

Categories     Cookies     Dessert     Bake     Christmas     Kid-Friendly

Number Of Ingredients 14

1 c butter
2 c sugar
3 eggs
2 T milk
1 1/4 t vanilla
5 c flour
1 1/4 t salt
1 1/2 t baking powder
1 1/2 t baking soda
Frosting:
12 T butter
4 c confectioner's sugar
1 1/2 t vanilla
Milk to consistency

Steps:

  • Chill dough for a couple hours. Roll out fat. Bake 400 F for 4-10 minutes. Frost when cool.

KING ARTHUR HOLIDAY BUTTER COOKIES AND ICING THAT HARDENS



King Arthur Holiday Butter Cookies and Icing That Hardens image

I was sent this recipe from King Arthur with an order I recieved, tried it and they were so tender/crisp and easy to roll out and work with. My DGS helped and we really enjoyed them. Perfect for those holiday cutouts. Timing does not include fridge time.

Provided by Bonnie G 2

Categories     Dessert

Time 44m

Yield 5 dozen, 60 serving(s)

Number Of Ingredients 9

1 1/4 cups confectioners' sugar
1 cup butter, plus 2 tablespoons at room temperture
1 egg yolk, large
1/2 teaspoon salt
1/4 teaspoon vanilla
2 3/4 cups unbleached all-purpose flour
2 1/4 cups confectioners' sugar
2 tablespoons light corn syrup
food coloring (optional)

Steps:

  • COOKIES:.
  • Beat together sugar, butter, egg youlk, salt and flavor.
  • Stir in flour to make a chohesive dough, adding a couple teaspoons of water if necessary.
  • Divide dough in half, shape each in a flattened disk and wrap in plastic.
  • Refrigerate for 2 hours or overnight.
  • Let dough soften for about 20 to 30 minutes before rolling.
  • Roll dough 1/8 inch to 3/16 inch thick.
  • Cut shapes with a cutter.
  • Place cookies on ungreased or parchment lined baking sheets and bake in preheated 350 oven for 12 to 14 minutes, until set and barely browned around edges.
  • Remove from oven, cool on the pan.
  • Repeat with remaining pice of dough.
  • ICING:.
  • Combine sugar, corn syrup and milk to make a soft spreadable icing.
  • Tint icing with food color as desired.
  • Spread icing on cookies.
  • Sprinkle with colored sugar or other decorations.
  • Allow icing to harden before storing cookies.

Nutrition Facts : Calories 78.2, Fat 3.2, SaturatedFat 2, Cholesterol 10.9, Sodium 47.2, Carbohydrate 11.9, Fiber 0.1, Sugar 7.1, Protein 0.7

MOM'S CHRISTMAS COOKIES



Mom's Christmas Cookies image

These are traditional cookies Mom used to make for Christmas. They are a bit of work, but they were so popular that Mom used to hide them, which just meant that we would find them and eat them before she realized that we were into them.

Provided by Steve

Categories     Christmas Cookies

Time 8h50m

Yield 36

Number Of Ingredients 11

¾ cup unsalted butter, softened
½ cup tightly packed brown sugar
3 tablespoons white sugar, divided, or as needed
1 large egg yolk
1 teaspoon vanilla extract
2 cups all-purpose flour
½ cup unsalted butter, melted
2 ½ cups powdered sugar
3 tablespoons milk, or more as needed
1 teaspoon vanilla extract
2 tablespoons chocolate sprinkles, or as needed

Steps:

  • Mix butter, brown sugar, and 1 tablespoon white sugar with an electric mixer until creamy. Add egg yolk and vanilla and mix until well combined. Blend in flour gradually. Cover and chill in the refrigerator, 8 hours to overnight.
  • Preheat the oven to 350 degrees F (175 degrees C). Place remaining 2 tablespoon white sugar on a plate.
  • Remove dough from the refrigerator. Shape into small balls and place on ungreased cookie sheets. Dip a glass into the sugar and press on each ball to flatten.
  • Bake in the preheated oven, switching racks halfway through, until edges are golden, 7 to 9 minutes. Cool on the baking sheet for 1 minute before removing to a wire rack to cool, 8 to 10 minutes more.
  • While the cookies are cooling, mix butter and powdered sugar until blended. Mix in milk and vanilla.
  • Frost cooled cookies with frosting. Press sprinkles into the frosting while still soft.

Nutrition Facts : Calories 137.4 calories, Carbohydrate 18.6 g, Cholesterol 22.7 mg, Fat 6.8 g, Fiber 0.2 g, Protein 0.9 g, SaturatedFat 4.1 g, Sodium 2.8 mg, Sugar 12.6 g

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