Drop Butter Cookies Recipes

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.

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.

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.

Steps:

• Heat oven to 375°F.
• Grease baking sheet.
• Combine Butter Flavor Crisco, sugar and milk in medium bowl.
• Beat at medium speed of electric mixer until well blended.
• Beat in egg and vanilla; beat until blended.
• Combine flour, salt and baking powder.
• Mix into creamed mixture at low speed until just blended.
• Drop by level tablespoonfuls of dough 2-inches apart onto baking sheet.
• Bake at 375°F for 7-9 minutes or until set.
• Cool 2 minutes on baking sheet. Remove to cooling rack.
• There are several variations that can be used with these cookies such as frosting them as wreaths or ornaments for the holiday season.
• Using a chocolate frosting between two cookies for a sandwich.
• Or dipping 1/2 of the cookie into chocolate frosting then into nuts.
• NOTE: For larger cookies, drop by tablespoonfuls of dough into a mound for each cookie. Place 3-inches apart on baking sheet. Bake at 375°F for 11-13 minutes, or until set. Cool 2 minutes on baking sheet. Remove to cooling rack.

Steps:

• Sift together: flour, baking soda, and salt; set aside.
• Cream together: butter or margarine, shortening, sugar and vanilla.
• Blend in egg.
• Stir in dry ingredients.
• Blend in the milk.
• Drop by teaspoon onto ungreased cookie sheet.
• Bake in 350° oven for 10-12 minutes.