THE BEST BUTTER COOKIES
Your search is over -- this perfect butter cookie will stay in your recipe box for years. It's crisp, yet tender and perfect for tea for two or cookies for Santa. Plus, you have the choice to make drop cookies or a slice-and-bake version!
Provided by Food Network Kitchen
Categories dessert
Time 45m
Yield 36 cookies
Number Of Ingredients 8
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.
EASY BUTTER COOKIES I
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
EASY BUTTER COOKIES
They are a delicious buttery shortbread cookie. Very easy to make, since you are not using the cookie press. Don't substitute margarine for the butter!
Provided by Dissie
Categories Dessert
Time 59m
Yield 2 dozen, 12 serving(s)
Number Of Ingredients 5
Steps:
- Pre-heat oven to 350 degrees.
- Cream butter with 1/2 cup sugar and vanilla using mixer.
- Add the flour to make batter stiff.
- Make into 2 rolls using waxed paper.
- Divide remaining sugar into bowls and color with food coloring. I usually do atleast 2 colors. Place sugar on a piece of waxed paper and spread sugar out.
- Roll cookie tube in colored sugar. Wrap rolls up using wax paper. Refrigerate rolls to stiffen. 30-45 minutes.
- Slice in 1/4 inch slices and bake just until bottom starts to become golden. Do not overbake. 7-9 minutes.
- Prep time includes refrigeration time.
BUTTER COOKIES
This great butter cookie recipe is a favorite of my nephews, who love the creamy frosting. -Ruth Griggs, South Hill, Virginia
Provided by Taste of Home
Categories Desserts
Time 35m
Yield about 6-1/2 dozen.
Number Of Ingredients 13
Steps:
- Preheat oven to 375°. Cream butter and sugar until light and fluffy, 5-7 minutes. Beat in egg and vanilla. In another bowl, whisk flour, baking powder and salt; gradually beat into creamed mixture., Using a cookie press fitted with a heart disk, press dough 1 in. apart onto ungreased baking sheets. Bake until set but not brown, 6-8 minutes. Cool on wire racks., For frosting, beat butter, confectioners' sugar, vanilla and enough milk to reach a spreading consistency. If desired, tint with food coloring. Decorate cookies as desired.
Nutrition Facts : Calories 157 calories, Fat 7g fat (4g saturated fat), Cholesterol 24mg cholesterol, Sodium 99mg sodium, Carbohydrate 22g carbohydrate (15g sugars, Fiber 0 fiber), Protein 1g protein.
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
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- Preheat your oven to 375 degrees F. In a large bowl, add the softened butter, sugar, and salt. Cream everything together until the sugar has dissolved and the mixture is light yellow and fluffy, about 2 to 3 minutes. You can use a hand mixer on high speed or use a whisk by hand.
- Next, add the egg and vanilla into the bowl and beat it together until it's fully incorporated. About 1 minute.
- Sift in the cake flour in three parts and mix together on medium speed until the flour is fully incorporated. The dough will be thick and sticky. Be careful not to over mix the dough as you want to minimize gluten development.
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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.
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