Mamas French Butter Cookies From Virginia Willis Recipes

Steps:

• In a bowl, sift together first four ingredients. Set aside.
• In large bowl, cream butter and shortening on medium speed until light and fluffy. Add confectioners sugar and beat on low speed until smooth. add egg and vanilla extract and beat on low until well combined.
• On low speed, slowly add dry ingredients. Beat until well combined. Cover with plastic wrap. Refrigerate until very firm and cool, at least 2 hours.
• Preheat oven to 350. Take some of the dough and shape it into 1-inch balls. (Keep remaining dough in the refrigerator, as it must be kept chilled.) Place balls on ungreased cookie sheet and press with the tines of a fork to flatten. Bake until golden, but not brown, 10 to 12 minutes. Cool slightly on the baking sheet on a rack. then using a spatula, transfer the cookies to a rack to cool completely.

Steps:

• Cream butter and brown sugar with electric mixer equipped with paddle attachment, if you have one.
• Beat on high speed until light and fluffy, 2-3 minutes.
• Add egg and vanilla and mix well.
• Add flour and salt and mix on low speed until incorporated.
• Roll dough into three 1 1/2" logs, wrap in plastic wrap and chill until firm, at least 1 hour or overnight.
• Preheat oven to 350° and line cookie sheet with parchment paper.
• Roll logs in turbinado or granulated sugar, making sure to coat them evenly.
• Slice logs into 1/4" thick cookies and place on cookie sheet 1" apart.
• Use a skewer or toothpick to make four decorative holes in each cookie, making the cookie appear to be a button.
• Bake 15-20 minutes until golden brown.
• Cool on wire rack.

Steps:

• Preheat oven to 350. Brush 12-cup muffin tin with the oil.
• Combine remaining ingredients in a bowl. With an ice cream scoop or spoon, spoon dough into each muffin cup, filling about half full. (Or you can drop spoonfuls of dough onto a greased baking sheet.) Bake 15 to 20 minutes, until golden brown. Transfer to a wire rack to cool slightly, then invert biscuits onto the rack. Serve warm.

Steps:

• In the bowl of your electric mixer (or with a hand mixer), beat butter and sugar until light and fluffy (2-3 minutes).
• Add the egg and vanilla extract and beat until blended.
• In a separate bowl, whisk together the flour, baking powder and salt.
• Add the flour mixture to the butter mixture and beat just until incorporated. Do not over mix the dough.
• Transfer the dough to a lightly floured work surface, knead the dough a few times to bring it together, and then divide the dough in half.
• Wrap each half in plastic wrap and refrigerate until firm (at least an hour).
• Preheat oven to 350 degrees F (177 degrees C) and place rack in the center of the oven.
• Line two baking sheets with parchment paper and set aside.
• Remove one portion of the dough from the refrigerator and place on a lightly floured work surface. Roll out the dough until it is 1/4 inch (1 cm) thick. Using a lightly floured 2 inch (5 cm) round fluted cookie cutter, cut out the cookies, placing them on the prepared sheet.
• Place the baking sheet of cut out cookies in the refrigerator for about 15 -20 minutes to chill the dough.
• Meanwhile, in a small bowl, whisk the egg with the water for the egg wash. Remove the cookies from the refrigerator and brush the tops with the egg wash.
• Then, with the tines of a fork (or I like to use the end of a toothpick), make a crisscross pattern on the top of each cookie.
• Bake cookies in the preheated oven for about 12-14 minutes (depending on size of cookie) or until golden brown around the edges.
• Cool cookies on wire rack.
• Store in an airtight container for up to a week.

Steps:

• Preheat oven to 400. Place butter in 10 1/2-inch cast-iron skillet and heat in oven 10 to 15 minutes.
• In a bowl, whisk together flour, cornmeal, baking powder, baking soda and salt. Stir in 1 cup of the cheese.
• Remove skillet from the oven and pour melted butter into the flour mixture. Add buttermilk and eggs and stir to combine. Pour batter back into prepared skillet and smooth the top. Bake until a toothpick inserted in the center comes out clean and the bread is golden, about 20 minutes.
• Just before cornbread is done, remove from the oven and sprinkle with remaining 1/4 cup of cheese. Bake until cheese is melted, 3 to 5 minutes. transfer to a rack to cool slightly before serving.

Steps:

• Cream butter and sugar until light and fluffy, 5-7 minutes. Beat in 2 egg yolks and vanilla. Gradually beat in flour and salt. Divide dough into 2 portions; shape each into a disk. Cover; refrigerate until firm enough to roll, about 30 minutes., Preheat oven to 350°. Working with 1 portion of dough at a time, roll to 1/4-in. thickness between parchment. Cut with floured 2-in. round cookie cutter. Place 1 in. apart on ungreased baking sheets. Whisk remaining egg yolk and water; brush over cookies. Create a cross-hatch design by dragging the tines of a fork across the cookie., Bake until edges are light golden, 12-15 minutes. Cool on pans 5 minutes. Remove to wire racks to cool completely.