Susans All Butter Cookies Easy Recipes

BROWN-EYED SUSANS II

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease cookie sheets.
• In a medium bowl, cream the butter, margarine and confectioners' sugar until light and fluffy. Stir in the vanilla. Add the flour and mix until just blended. Do not overmix.
• Roll dough into 1 inch balls. Place cookies 2 inches apart into prepared cookie sheets. Make a slight indentation in the center. Bake for 10 to 12 minutes in the preheated oven. Cookies should be lightly browned. Cool slightly and frost the center of each cookie.
• To make the icing, combine the confectioners' sugar, cocoa and vanilla in a small bowl. Stir in the hot water 1 tablespoon at a time until desired consistency is reached. Drizzle the icing from the tip of a knife or spoon onto the center of each cookie. Allow the cookies time to set up before serving.

BLACK-EYED SUSAN COOKIES

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs and extract. Combine the flour, baking powder and salt; gradually add to creamed mixture. Divide dough in half so that one portion is slightly larger than the other; shape each into a disk. Wrap in plastic; refrigerate for 1-2 hours or until easy to handle. , On a lightly floured surface, roll larger portion of dough to 1/8-in. thickness. Cut with a floured 3-in. round or scalloped cookie cutter to make flower bottoms. Place 1 in. apart on greased baking sheets. Repeat with remaining dough using a floured 2-3/4-in. flower or scalloped cookie cutter to make an equal number of flower tops., Bake larger cookies at 350° for 8-10 minutes or until golden brown; bake smaller cookies for 5-7 minutes or until golden brown. Remove to wire racks to cool completely., In a small bowl, combine the confectioners' sugar, milk, extract and, if desired, food coloring; mix until smooth. Immediately spread over cooled cookies. Stir additional confectioners' sugar into remaining glaze to thicken; spread a small amount on bottom of smaller cookies; place over larger cookies. Top with gumdrops.

SUSAN BRANCH'S BUTTER COOKIES - THE BEST (REALLY)

Steps:

• Preheat the oven to 350°.
• With an electric mixer (even the hand-held kind), cream together the butter and the sugar.
• Add egg yolks and vanilla and mix well.
• Sift flour and salt together, shaking back and forth in a fine sieve.
• Beat into the butter mixture until well-mixed.
• When ready to bake, use an ungreased cookie sheet and place the cookies 1 inch apart.
• Bake for about 10 minutes and DO NOT BROWN THEM.
• Remove the cookies from the cookie sheet while still warm and cool on sheets of waxed paper.
• Decorate if you like:.
• Shape dough into a roll the width of a cookie.
• Wrap in waved paper and chill.
• Before baking, roll in chocolate shots.
• Slice 1/2 inch thick and bake on ungreased cookie sheet at 350° for 10 minutes. Do Not Brown.

AUNT LISL'S BUTTER COOKIES

Steps:

• In a bowl, cream the butter and sugar. Then mix in the eggs, brandy, salt, vanilla, and flour. Let rest for at least 30 minutes in the refrigerator. Roll out the dough to 1/8- inch thick. Preheat oven to 350 degree. You can either use cookie cutters or use the point of a toothpick like a knife to cut out cookies in any shapes you want. Once the cookies have been cut out, gently place them on the baking sheet. Then either brush them with egg yolk and sprinkle with nuts and raisins or brush with egg white and sprinkle with blue sugar. Bake for about 10 minutes, or until golden brown. Use a metal spatula to gentle remove each cookie from the baking sheet to a cooling rack or flat plate.

SUSAN'S BUTTER CAKE

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch tube pan. Sift together the flour, baking powder, baking soda and salt. Set aside.
• In a large bowl, cream together 1 cup butter, 1 1/2 cups white sugar and 1/2 cup brown sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the sour cream, mixing just until incorporated.
• Pour batter into prepared pan. Bake in the preheated oven for 75 minutes, or until a toothpick inserted into the center of the cake comes out clean. Remove cake from oven and immediately prick cake all over with a wooden pick 20 to 30 times. Pour butter sauce over cake. Allow cake to cool completely as cake is very fragile when warm. Run a knife around the edges of the pan and invert cooled cake onto a serving dish. Dust with powdered sugar.
• To make the Butter Sauce: Heat 1 cup sugar, 1/2 cup butter, 1/4 cup water and 1 tablespoon vanilla over medium heat until sugar dissolves, about 10 minutes. Do not boil.

BASIC BUTTER COOKIES

Steps:

• Preheat the oven to 375 degrees. Lightly grease two cookie sheets and set aside.
• Sift the flour, baking powder and salt onto a sheet of wax paper and set aside. In a large bowl, use an electric mixer to cream the butter until light. Add the sugar and beat until fluffy. Beat in the egg and vanilla. Add the flour mixture and beat until the dough is smooth.
• The dough can be shaped in a variety of ways: dropped from a teaspoon, molded into balls or run through the thin setting of a cookie press. It may also be packed into a pastry bag fitted with a large or small star tip to make "spritz cookies" in the shapes of rosettes or wreaths or in S-shapes. Leave 1 inch between cookies.
• Bake in the middle of the oven for 8 to 10 minutes, until the edges begin to turn golden.
• Transfer the cookies to racks to cool. (Cookies may be stored in an airtight container for up to 10 days or in the freezer for two months.)

BUTTER COOKIES

Steps:

• Heat the oven to 200C/180C fan/gas 6. Beat the salted butter, vanilla and sugar together with an electric whisk until pale and fluffy. Sift over the flour and beat again until just combined. Spoon the dough into a piping bag fitted with a medium star nozzle.
• Pipe the dough in small 5cm swirls on one large or two smaller baking trays lined with baking parchment, spacing them apart to allow for them to spread. Bake for 15-20 mins until pale golden.
• Leave to cool on the trays for 5 mins, then transfer to a wire rack to cool completely.

THE MOTHER OF ALL BUTTER COOKIES

Steps:

• Preheat oven to 375 degrees. Combine flour, cornstarch, sugar and salt in a food processor, and pulse once or twice. Add butter, and pulse 10 or 20 times, until butter and flour are well combined. Add vanilla and egg and pulse 3 or 4 times. Add about half the milk and pulse 2 or 3 times. Add the remaining milk a little at a time, pulsing once or twice after each addition, until the dough holds together in a sticky mass.
• Remove the dough from the machine to one or more bowls. Make cookies as described in Step 3, or make any of the variations below.
• To make cookies, drop rounded teaspoons of dough (you can make the cookies larger or smaller, if you like) onto a nonstick baking sheet, a sheet lined with parchment paper or a lightly buttered sheet. If you want flat cookies, press the balls down a bit with your fingers or the back of a spatula or wooden spoon. Bake 11 minutes, or until the cookies are done as you like them. Cool on a rack, then store, if necessary, in a covered container.

SUSAN'S PEANUT BUTTER QUICKIES

Steps:

• Mix all ingredients and drop by spoonful onto cookie sheet.
• Bake 375 for 10 minutes. Do not overcook. Cookies will become crisp as they cool.