The Mother Of All Butter Cookies With Endless Variations Recipes

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EASY BUTTER COOKIES I



Easy Butter Cookies I image

Light and buttery, these cookies will only take about 15 minutes to prepare.

Provided by Helen Toburen

Categories     Desserts     Cookies

Yield 36

Number Of Ingredients 4

1 ½ cups sifted all-purpose flour
½ cup cornstarch
½ cup white sugar
1 cup unsalted butter, softened

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Grease cookie sheets.
  • Mix together all ingredients until well-blended.
  • Roll 2-inch sized pieces of dough into balls and place on cookie sheet. Flatten each with the back of a fork.
  • Bake 13 to 15 minutes until light brown. Let cool on wire rack.

Nutrition Facts : Calories 81.7 calories, Carbohydrate 8.4 g, Cholesterol 13.6 mg, Fat 5.2 g, Fiber 0.2 g, Protein 0.6 g, SaturatedFat 3.2 g, Sodium 1 mg, Sugar 2.8 g

THE MOTHER OF ALL BUTTER COOKIES



The Mother Of All Butter Cookies image

Provided by Mark Bittman

Categories     easy, dessert

Time 30m

Yield About 4 dozen cookies

Number Of Ingredients 8

1 1/2 cups all-purpose flour
1/2 cup cornstarch
3/4 cup sugar
Pinch salt
2 sticks chilled unsalted butter, cut into bits
1 teaspoon vanilla extract
1 egg
1/2 cup milk, approximately

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.

Nutrition Facts : @context http, Calories 68, UnsaturatedFat 1 gram, Carbohydrate 7 grams, Fat 4 grams, Fiber 0 grams, Protein 1 gram, SaturatedFat 3 grams, Sodium 9 milligrams, Sugar 3 grams, TransFat 0 grams

THE MOTHER OF ALL BUTTER COOKIES (WITH ENDLESS VARIATIONS)



The Mother of All Butter Cookies (With Endless Variations) image

Originally published in the NYT with THE MINIMALIST; One Batter, Many Cookies, by Mark Bittman, December 16, 1998

Provided by evelynathens

Categories     Drop Cookies

Time 21m

Yield 48 cookies

Number Of Ingredients 8

1 1/2 cups all-purpose flour
1/2 cup cornstarch
3/4 cup sugar
1 pinch salt
1 cup chilled unsalted butter, cut into bits
1 teaspoon vanilla extract
1 egg
1/2 cup milk, approximately

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.
  • VARIATIONS on the flavor of these butter cookies are limitless. Here are a few suggestions:.
  • Butterscotch cookies: Substitute brown sugar for half or more of the white sugar, or simply add 1 tablespoon of molasses along with the egg.
  • Citrus cookies: Omit the vanilla, and add 1 tablespoon of lemon or orange juice and 2 teaspoons grated lemon or orange rind along with the egg. A couple of tablespoons of poppy seeds can also be added.
  • Chocolate chip cookies: Stir in about 1 cup of chocolate chips. (The butterscotch variation is good with chocolate chips.).
  • Other chunky cookies: To the finished batter, add about 1 cup of M& M's (or similar candy), roughly chopped walnuts, pecans or cashews, slivered almonds, raisins, coconut, dried cherries or cranberries. Or combine any chunky ingredients you like.
  • Ginger cookies: Add 1 tablespoon ground dried ginger to the dry ingredients. For even better flavor, add 1/4 cup minced crystallized ginger to the batter by hand (this works well in addition to or in place of the ground ginger).
  • Spice cookies: Add 1 teaspoon ground cinnamon, 1/4 teaspoon each ground allspice and ground ginger and 1 pinch ground cloves and mace or nutmeg to the dry ingredients.
  • Or you can make rolled cookies by freezing the dough for 15 minutes or refrigerating it for at least 1 hour. Working half the dough at a time, roll it out on a lightly floured surface; the dough will absorb some flour at first but will soon become less sticky. Do not add more flour than necessary. Roll about 1/4 inch thick, and cut with cookie cutters; decorate as you like. Bake as above, reducing the cooking time to 8 to 10 minutes.

BUTTER COOKIES V



Butter Cookies V image

Slice and bake cookies!

Provided by SAMM

Categories     Desserts     Cookies     Refrigerator Cookie Recipes

Time 2h10m

Yield 84

Number Of Ingredients 6

2 cups butter, softened
1 ½ cups white sugar
4 egg yolks
1 ½ teaspoons vanilla extract
4 ½ cups all-purpose flour
½ teaspoon salt

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

DROP BUTTER COOKIES WITH VARIATIONS RECIPE - (4.3/5)



Drop Butter Cookies with Variations Recipe - (4.3/5) image

Provided by á-48098

Number Of Ingredients 8

1 cup sugar or brown sugar, firmly packed
3/4 cup butter, softened
1/4 cup milk
1 teaspoon vanilla
1 egg
2 cups flour
1 teaspoon baking powder
3/4 teaspoon salt

Steps:

  • Heat oven to 375°F. In large bowl, combine sugar, butter, milk, vanilla, and 1 egg, blend well. Stir in flour, baking powder, and salt; blend well. Drop by rounded teaspoonsfuls, 1-inch apart onto ungreased cookie sheet. Bake at 375°F for 9 to 12 minutes or until lightly browned. Immediately remove from cookie sheet. Variations: Coconut: Add 1 1/2 cups flaked coconut with flour. Orange Pecan: Add 1/2 cup chopped pecans and 2 tables. grated orange zest with flour. Lemon Nut: Add 1/2 cup chopped nuts and 2 teas. grated lemon zest with flour. Chocolate Nut: Add 1/4 cup unsweetened cocoa and 1/2 cup chopped nuts with flour.

BUTTER COOKIES III



Butter Cookies III image

The best cookies for parties when there are a lot of people to feed--especially parties for kids.

Provided by Allrecipes Member

Categories     Cut-Out Cookies

Yield 36

Number Of Ingredients 4

2 cups butter
8 cups all-purpose flour
2 cups white sugar
6 eggs

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Melt butter or margarine over low heat. Remove from heat and add 4 cups of flour and the sugar. Beat eggs in one at a time until it is all blended. Slowly add in the remaining 4 cups of flour.
  • Roll out the dough on a floured area to a thickness of about an 1/4 of an inch. Cut cookies using cookie cutters and place the cut outs about 1 inch apart on the cookie sheet.
  • Bake for 12 to 15 minutes until brown on the edges.

Nutrition Facts : Calories 246.4 calories, Carbohydrate 32.4 g, Cholesterol 58.1 mg, Fat 11.3 g, Fiber 0.8 g, Protein 4 g, SaturatedFat 6.8 g, Sodium 84.9 mg, Sugar 11.2 g

EASIEST PEANUT BUTTER COOKIES (WITH VARIATIONS)



Easiest Peanut Butter Cookies (With Variations) image

Make and share this Easiest Peanut Butter Cookies (With Variations) recipe from Food.com.

Provided by Kittencalrecipezazz

Categories     Dessert

Time 20m

Yield 30 cookies

Number Of Ingredients 8

1 cup smooth peanut butter
3/4 cup sugar
1 egg
1 1/2 teaspoons maple extract (or use vanilla)
semi-sweet chocolate chips
chocolate-covered toffee bits
chopped peanuts
4 (1 ounce) semi-sweet chocolate baking squares, melted

Steps:

  • In a large bowl stir together peanut butter with sugar, egg and vanilla until well combined.
  • Shape into 1-inch balls and place 1 inch apart on ungreased baking sheets, then gently flatten with the tines of the fork.
  • Bake 325 for 15 minutes or until golden brown; remove to wire racks to cool.
  • FOR VARIATIONS; press 1 cup of either chocolate chips, toffee bits or chopped peanuts on top of the prepared cookie dough, then bake as directed.
  • Or another variation for chocolate peanut butter cookies is; divide the peanut butter cookie dough in half; stir in half of the the melted baking squares into each half of the peanut butter cookie dough, then mix until combined, bake as directed.

VARIATIONS OF PEANUT BUTTER COOKIES



Variations of Peanut Butter Cookies image

Peanut butter cookies that can be altered in the following ways: Rainbow cookies/stir in one cup m&m's. Peanut butter treasures/ shape into 1 1/2 inch balls. Roll in chopped nuts. Press center with teaspoon and bake for 6-7 minutes. Add mini peanut butter cup into center.

Provided by Sammie Sue Privett

Categories     Dessert

Time 13m

Yield 36 cookies

Number Of Ingredients 9

3/4 cup peanut butter
1/4 cup Crisco shortening
1 1/4 cups light brown sugar
3 tablespoons milk
1 tablespoon vanilla
1 egg
1 3/4 cups all-purpose flour
3/4 teaspoon salt
3/4 teaspoon baking soda

Steps:

  • Heat oven to 375 degrees.
  • combine crisco, brown sugar, milk, and vanilla.
  • beat at medium speed until well blended.
  • add egg.
  • Mix well.
  • combine flour, salt, and baking soda.
  • add to creamed mix and mix well.
  • roll into balls an slightly flatten with fork.
  • bake at 375 degrees for 7-8 minutes.

Nutrition Facts : Calories 99, Fat 4.4, SaturatedFat 1, Cholesterol 6, Sodium 105, Carbohydrate 13.2, Fiber 0.5, Sugar 7.9, Protein 2.2

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