3 Ingredient Butter Cookies Food

BUTTERY 3-INGREDIENT SHORTBREAD COOKIES

Steps:

• Preheat oven to 325°. Cream butter and sugar until light and fluffy. Gradually beat in flour. Press dough into an ungreased 9-in. square baking pan. Prick with a fork., Bake until light brown, 30-35 minutes. Cut into squares while warm. Cool completely on a wire rack. If desired, dust with confectioners' sugar.

3-INGREDIENT BUTTER COOKIES RECIPE

Steps:

• Preheat oven to 350F (180C). Line a baking tray with parchment paper, set aside.In a large bowl cream together the butter and powdered sugar until light and fluffy. Add the flour and mix until combined. If the dough is too soft, add 2-3 tablespoons of flour2 ways to shape the cookies:Shape the dough into a disk form, wrap in plastic wrap and refrigerate for 1 hour. Then, roll out the dough into 1/4-inch (1/2cm) thick. Then, cut into desired shape (hearts, round, rectangle).Roll the dough into a log shape, wrap it with plastic wrap and freeze for 30 minutes. Then, unwrap and slice the log into 1/4-inch (1/2cm) thick slices.Transfer the cookies to the baking tray and bake for 12-15 minutes, until slightly golden.Allow to cool.Notes:Cookies can be stored in an airtight container up to 3 days.If the cookies are too soft, refrigerate for 30 minutes before baking.Equipment I used in this recipe: https://www.amazon.com/shop/thecookingfoodieMORE COOKIE RECIPES:Chocolate Butter CookiesCream Cheese CookiesThumbprint Cookies (Jam Cookies)Soft and Chewy Chocolate Chip Cookies

3-INGREDIENT COOKIE BUTTER COOKIES

Steps:

• Preheat the oven to 350 degrees F.
• Add 1/2 cup of the oats to a food processor and pulse until fine crumbs form. Add the cookie butter and egg to a large bowl and whisk until smooth. Fold in the ground oats and the remaining 1/2 cup whole oats until combined. Roll 2 tablespoons of dough into balls and place onto a baking sheet.
• Bake until the cookies are set and just turning golden brown around the edges, 13 to 15 minutes, Let cool on the baking sheet for 1 minute, then transfer to a wire rack to cool completely, about 30 minutes.

3-INGREDIENT PEANUT BUTTER COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix peanut butter, sugar, and egg together in a bowl using an electric mixer until smooth and creamy. Roll mixture into small balls and arrange on a baking sheet; flatten each with a fork, making a criss-cross pattern.
• Bake in the preheated oven for 10 minutes. Cool cookies on the baking sheet for 2 minutes before moving to a plate.

3-INGREDIENT COOKIE BUTTER CAKES RECIPE BY TASTY

Steps:

• Preheat oven to 350˚F (175˚C)
• Empty half of Cookie Butter into a microwave safe bowl. Microwave for 50 seconds, stirring halfway. Set aside to cool while you prepare the egg mixture.
• In a large mixing bowl add sugar and 5 eggs. Beat with an electric mixer on high for 6 to 8 minutes, until tripled in size.
• With a rubber spoon, fold some of the egg mixture into the slightly cooled cookie butter. Gradually fold the cookie butter mixture back into the remaining egg mixture (this will help prevent the eggs from deflating) until fully incorporated.
• Pour batter into a greased 12-cup muffin tin.
• Bake in preheated oven for 15 minutes.
• Remove from oven, loosen the edges of each cake with a knife - invert the pan onto a wire rack. Melt additional cookie butter to drizzle on top.
• Enjoy!

3 INGREDIENT PEANUT BUTTER COOKIES

Steps:

• Preheat the oven to 350 degrees F.
• Add the peanut butter, brown sugar and egg to a large bowl and mix with an electric mixer on high speed until smooth and creamy, 2 to 3 minutes. Roll pieces of dough into tablespoon-size balls and divide between two baking sheets. Flatten each ball with the tines of a fork to form a criss-cross pattern.
• Bake until the cookies are set and just turning golden brown around the edges, about 10 minutes. Let cool on the baking sheet for 1 minute, then transfer to a wire rack to cool completely, about 30 minutes.

3-INGREDIENT PEANUT BUTTER COOKIES

Steps:

• Preheat oven to 350.
• Combine the three ingredients, stirring until well blended.
• If using the chocolate chips, stir in now.
• Form dough into small balls, using about a tablespoon of dough.
• Place 12 balls on a cookie sheet, evenly spaced. (I like to line my cookie sheets with parchment paper) Using a fork, press the tines across the ball to flatten and make a criss-cross pattern.
• Bake about 6-8 minutes, or until lightly browned.
• Remove cookie sheet from oven and let sit for a couple of minutes before removing the cookies. They are very delicate when hot and will crumble if you try to remove them too soon.
• Set cookies on rack to cool.

3-INGREDIENT SUGAR COOKIES

Steps:

• In large bowl, beat softened butter and granulated sugar with spoon until well mixed. Stir in flour until moistened, using hands to mix if needed (dough will be crumbly). Knead 5 to 10 times or until dough is smooth.
• Divide dough in half; shape each half into a log, 5 inches long by 2 inches in diameter.
• Spread 2 tablespoons of the nonpareils or decorating sugar on plastic wrap; roll one log in nonpareils to cover. Repeat to cover remaining cookie log in nonpareils. Wrap dough logs tightly with plastic wrap. Refrigerate about 1 hour 30 minutes or until firm.
• Heat oven to 350°F. Unwrap 1 of the dough logs; cut into 1/2-inch slices. On ungreased cookie sheet, place slices 2 inches apart, reshaping if necessary.
• Bake 12 to 14 minutes or until edges are set. Cool 2 minutes; remove from cookie sheet to cooling rack. Unwrap remaining dough log, and repeat slicing and baking. Cool completely, about 40 minutes.
• To make Powdered Sugar Icing Drizzle: In small bowl, mix powdered sugar and 2 teaspoons of the milk until well blended. If too thick to drizzle, add additional milk, 1/4 teaspoon at a time. Tint with food color. Drizzle over tops of cooled cookies. Sprinkle with nonpareils or decorating sugar. Let stand about 1 hour or until drizzle is set.

3 INGREDIENT PEANUT BUTTER COOKIES

Steps:

• 1. Mix all three ingredients in a large bowl until combined.
• 2. Drop by rounded teaspoonfuls onto a cookie sheet lined with parchment paper.
• 3. Using a fork coated with granulated sugar, press a criss-cross or tic-tac-toe grid into the top of each cookie.
• 4. Bake at 350 degrees for 10-12 mins until edges are lightly browned.
• 5. Gently transfer to a cooling rack. Store in an airtight container.
• Yield: Approximately 2 dozen.