Soynut Butter Cookie Recipes

THE BEST BUTTER COOKIES

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.

SOYNUT BUTTER COOKIE RECIPE

Steps:

• Preheat the oven to 375ºF.
• Cream the butter and the soynut butter together in a mixer on high speed until well combined and creamy.
• Toss in 1/2 cup granulated sugar the brown sugar, and beat on medium speed until combined.
• Add the egg and the vanilla and continue to beat on medium speed until combined.
• In a medium mixing bowl, combine the flour, baking soda, baking powder, and the salt.
• Add the dry ingredients into the butter mixture and beat on low speed until combined.
• Roll the dough into 1 inch balls.
• Roll the dough balls in the small bowl of granulated sugar to coat them with sugar on the outside.
• Put the sugar coated dough balls about 2 inches apart on an ungreased cookie sheet.
• Using the tines of a fork, flatten the round dough balls by making a criss cross pattern. (Like what you see on traditional peanut butter cookies.)
• Bake the cookies for 8 minutes.
• Important: let the cookies cool on the cookie sheet for about a minute before you transfer them to a wire cooling rack. The cookies are very brittle when hot and will fall apart if you move them too early.
• After a minute, transfer the cookies to a wire cooling rack and cool completely.

OLD-FASHIONED PEANUT BUTTER COOKIES

Steps:

• Preheat oven to 375°. In a large bowl, cream shortening, peanut butter and sugars until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Combine flour, baking soda and salt; add to creamed mixture and mix well. , Roll into 1-1/2-in. balls. Place 3 in. apart on ungreased baking sheets. Flatten with a fork or meat mallet if desired. Bake 10-15 minutes. Remove to wire racks to cool.

SOY NUT BUTTER COOKIES

Steps:

• Preheat oven to 375°F.
• Combine brown sugar, soynut butter, shortening, soy milk and vanilla in a large bowl; beat at medium speed with an electric mixer until well blended.
• Add egg to sugar mixture; beat just until blended.
• Combine flour, soy flour, baking soda and salt.
• Add to sugar mixture at low speed; mix just until blended.
• Drop dough by teaspoonfuls 2 inches apart onto ungreased baking sheets.
• Flatten slightly by pressing 4 soynuts into each cookie center in a pinwheel design.
• Bake cookies for 7 to 9 minutes or until set and just beginning to brown; do not over brown.
• Cool 1 minute on baking sheet.
• Remove cookies to wire rack to cool completely.

SOYNUT BUTTER

Steps:

• In a food processor or blender, combine the roasted soybeans and water. Let stand 15 minutes.
• Turn the processor on and run until they form a doughy mass.
• Stream in oil, followed by as much water as you need to get a spreadable consistency.
• Finally, add the flavourings you desire and puree inches.