BUTTER COOKIES II
This is a simple butter cookie that can be used in a cookie press, as a drop cookie or made into a roll and sliced. There is no mystery cookie for a cookie press...any stiff butter type can be used. Just be sure to chill it thoroughly so it keeps its shape while baking.
Provided by Ceil Wallace
Categories Desserts Cookies Refrigerator Cookie Recipes
Time 1h40m
Yield 36
Number Of Ingredients 6
Steps:
- In a large bowl, cream together the butter and white sugar until light and fluffy. Beat in the egg, then stir in the vanilla. Combine the flour and salt; stir into the sugar mixture. Cover dough, and chill for at least one hour. Chill cookie sheets.
- Preheat oven to 400 degrees F (200 degrees C). Press dough out onto ungreased, chilled cookie sheets.
- Bake for 8 to 10 minutes in the preheated oven, or until lightly golden at the edges. Remove from cookie sheets to cool on wire racks.
Nutrition Facts : Calories 103.1 calories, Carbohydrate 12.7 g, Cholesterol 18.7 mg, Fat 5.3 g, Fiber 0.3 g, Protein 1.2 g, SaturatedFat 3.3 g, Sodium 54.6 mg, Sugar 5.6 g
VANILLA-BUTTER SUGAR COOKIES
These are one of my favorite cookies to bake for Christmas. The dough recipe is versatile and you can use it for other holidays, too. Children like to help with decorating. -Cynthia Ettel, Glencoe, Minnesota
Provided by Taste of Home
Categories Desserts
Time 45m
Yield about 7 dozen.
Number Of Ingredients 15
Steps:
- Cream butter and sugar until light and fluffy, 5-7 minutes. Beat in eggs and vanilla. In another bowl, whisk flour, salt, baking soda and cream of tartar. Gradually beat into creamed mixture. Refrigerate, covered, for 30 minutes., Preheat oven to 350°. On a lightly floured surface, roll dough to 1/4-in. thickness. Cut with floured 2-1/2-in. cookie cutters. Place 1 in. apart on ungreased baking sheets. Bake 10-12 minutes. Cool on wire racks. , For frosting, beat confectioners' sugar, butter, vanilla and enough milk to reach desired consistency. If desired, add a few drops of food coloring. Cut a small hole in the tip of a pastry bag or in a corner of a food-safe plastic bag; transfer frosting to bag. Pipe decorations. Sprinkle with colored sugar. Freeze option: Freeze undecorated cookies, layered between waxed paper, in freezer containers. To use, thaw and decorate as desired.
Nutrition Facts : Calories 80 calories, Fat 4g fat (2g saturated fat), Cholesterol 14mg cholesterol, Sodium 74mg sodium, Carbohydrate 10g carbohydrate (6g sugars, Fiber 0 fiber), Protein 1g protein.
EASY VANILLA COOKIE
An easy cookie to make, that makes you look like a pro!
Provided by Connie Gragg
Categories Desserts Cookies Cake Mix Cookie Recipes
Yield 12
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a medium bowl, stir together the cake mix, egg and whipped topping until a dough forms. In a small bowl, stir together the cinnamon and sugar. Roll the dough into walnut sized balls and roll the balls in the cinnamon sugar mixture. Place on an unprepared cookie sheet about 1 to 2 inches apart.
- Bake for 12 to 15 minutes in the preheated oven. Cookies will be golden brown. Allow cookies to cool on the baking sheets for a few minutes before removing to cool on wire racks.
Nutrition Facts : Calories 260.4 calories, Carbohydrate 40.4 g, Cholesterol 16.4 mg, Fat 10.1 g, Fiber 0.7 g, Protein 2.7 g, SaturatedFat 4.9 g, Sodium 293.6 mg, Sugar 25.1 g
BUTTER COOKIES
These easy butter cookies will melt in your mouth - they're deliciously soft and crumbly. Make and give these as a homemade edible gift
Provided by Georgina Kiely - Digital food editor, bbcgoodfood.com
Time 35m
Number Of Ingredients 4
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.
Nutrition Facts : Calories 122 calories, Fat 8 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 3 grams sugar, Fiber 0.4 grams fiber, Protein 1 grams protein, Sodium 0.07 milligram of sodium
BROWNED-BUTTER VANILLA COOKIES
Provided by Leslie Land
Categories dessert
Time 1h
Yield About three dozen cookies
Number Of Ingredients 6
Steps:
- Put eight ounces of the butter in a heavy saucepan. Allow the remainder to soften at room temperature. Split the vanilla beans, scrape the seeds into the butter in the pan and then add the pods.
- Put the pan over medium-high heat and cook for about five minutes, until the foam subsides and the butter stops bubbling and gives off a nutty aroma. Immediately transfer this mixture to a large, cool bowl and whisk for a few moments to prevent further cooking.
- Remove the pods and measure the still-warm butter. Add enough of the reserved butter to make the total equal one cup. Whisk to combine, cool to room temperature, cover tightly and chill until firm. Butter may be prepared several days in advance, if desired.
- Remove the butter from the refrigerator and let warm until malleable. Put it in a large mixing bowl and beat with a wooden spoon or the paddle attachment of an electric mixer until it is light and fluffy. Beat in the sugar, egg yolk and then, with as few strokes as possible, the flour. Add the nutmeats, if desired. Wrap and chill the dough.
- Divide the dough into quarters and work with one quarter at a time, keeping the others refrigerated. Lightly flour a work surface and on it flatten a piece of dough to a rectangle about one-half-inch thick. Fold it in half and compress it into a log roughly one-and-a-half inches thick. Press to be sure there are no air bubbles, trying not to overwork the dough. If it seems to be getting greasy, return it to the refrigerator for 15 minutes or so. Wrap the log in plastic wrap and freeze. Repeat with the remaining quarters.
- Preheat the oven to 325 degrees. Slice the frozen dough into cookies a bit more than one-half-inch thick (thinner ones will crumble) and place them one inch apart on ungreased baking sheets. Bake for 15 to 18 minutes, or until the surfaces look dull and the cookies are very lightly browned. Allow them to cool on the sheet for three minutes, then carefully transfer to racks.
Nutrition Facts : @context http, Calories 102, UnsaturatedFat 2 grams, Carbohydrate 10 grams, Fat 7 grams, Fiber 0 grams, Protein 1 gram, SaturatedFat 4 grams, Sodium 1 milligram, Sugar 3 grams, TransFat 0 grams
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- Make room in your refrigerator for a baking sheet so the shaped cookies can chill for 20-30 minutes. Without chilling, the piped cookies may over-spread. If you chill the dough prior to shaping, the dough will be too cold/stiff to pipe.
- Line 2-3 large baking sheets with parchment paper or silicone baking mats. Or leave un-lined. If un-lined, do not grease the pan.
- In a large bowl, using a handheld mixer or a stand mixer fitted with a paddle attachment, beat the butter and granulated sugar together on medium-high speed until smooth, about 2 minutes. Add the egg, vanilla extract, and almond extract, and beat on high speed until combined, about 1 minute. Scrape down the sides and up the bottom of the bowl and beat again as needed to combine.
- On low speed, beat in the flour and salt. Turn up to high speed and beat until completely combined. On medium speed, beat in 1.5 Tablespoons of milk. You want a dough that’s creamy and pipe-able (but still thick), so you may need up to 2 or 2.5 Tablespoons of milk. The more milk you add, the more the cookies will spread so chilling in step 6 is imperative. I recommend keeping the amount of milk small and using a large enough piping tip, like the ones I suggest in the post above.
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- Combine 1 cup butter, sugar and egg in bowl. Beat at medium speed, until creamy. Add milk and 1 tablespoon vanilla. Continue beating, scraping bowl often, until well mixed. Add flour and baking powder; beat at low speed, scraping bowl often, until well mixed.
- Divide dough in thirds. Shape each third into a ball on plastic food wrap. Wrap in plastic food wrap; flatten to 1/2 inch. Refrigerate 2-3 hours or until firm.
- Roll out dough on lightly floured surface, one-third at a time (keeping remaining dough refrigerated), to 1/8 to 1/4-inch thickness. Cut with cookie cutters. Place 1 inch apart on ungreased cookie sheets. Bake 6-10 minutes or until edges are lightly browned. Cool completely.
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