Buttercrunch Cookies Recipes

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Combine the flour, cream of tartar, baking soda and salt; gradually add to the creamed mixture and mix well. Stir in the cornflakes and pecans. , Roll into 1-in. balls. Place 1 in. apart on ungreased baking sheets. Bake at 350° for 10-12 minutes or until lightly browned. Cool for 2 minutes before removing to wire racks.

Steps:

• Preheat oven to 325°F.
• In a medium bowl, sift the flour, cornstarch, baking powder, baking soda, powdered sugar and salt.
• In a small heavy bottom cast iron skillet, melt 1/4 C of butter, and 1/2 C sugar over very low heat, until it is bubbling and thick. Let this mixture cool for about a minute, (no more) and then pour it onto a cookie sheet that has been lined with parchment paper to cool a few minutes more.
• When it is cool enough,(and still slightly pliable) break off small pieces using a sharp heavy knife, or maybe a clean screwdriver. It will be a lot of work, but you'll get a little muscle, and the reward of knowing that your cookies are going to be so good, you won't mind all of the work!
• Now, in a large mixing bowl, beat the remaining sugars with the remaining butter until it is light and fluffy. Add the egg, and mix again. Add the vanilla and the corn syrup, mixing until it is combined.
• Then, add the flour mixture, a little at a time, until it is completely incorporated. With a wooden spoon, add the cooled candy pieces, distributing them evenly throughout the dough.
• Refrigerate the dough for about 30 minutes, or freeze it for 15. When it is cold, roll out 1 1/2-inch balls of dough, and be careful, those pieces of toffee will probably be really sharp! Place the balls of dough 2 1/2-inches apart on an ungreased cookie sheet, and bake for 9-11 minutes, making sure that they don't brown too much. They should be very light on top, and golden on the bottom.
• After two minutes, remove the cookies from the cookie sheet, and continue cooling on a wire cooling rack, about 7-8 more minutes, or until the toffee is set.

Steps:

• Melt butter and bring to boil. Add warm water and return to boil. Add the 2 pounds of sugar and lecithin, stirring constantly, until mixture becomes homogenous. Add almonds and cook until almonds are roasted. Lower flame and cook to 300 degrees F. Take off heat; add salt and remaining 1/2-ounce granulated sugar until dissolved, stirring constantly. Pour onto greased baking sheet, spread out as thin as practical, score and cut.
• Option: Once cooled, dip in melted chocolate and sprinkle with roasted chopped almonds.

Steps:

• Sift together the flour, baking powder and baking soda.
• In a separate bowl, cream together the butter, brown sugar, egg and vanilla.
• Mix in the flour mixture.
• Fold in the coconut, corn flakes and oats.
• Drop in small balls on a ungreased cookie sheet. They spread as they bake.
• Bake at 350 degrees Fahrenheit for 10 to 12 minutes.

Steps:

• 1. Melt butter or margarine in 9x13" pan - mix in cake mix and one beaten egg. Mix in the pan. Spread in a thin layer. Next: Beat together 1 - 8 ounce package of cream cheese, 2 eggs, 1 tsp. vanilla, 1# of powdered sugar. Pour over the spread mixture. Sprinkle with chopped walnuts or pecans if desired. Bake for 40 minutes at 350 degrees. Cut in squares while warm (not hot).