Best Ever Land O Lake Butter Cookies Food

BEST EVER ALMOND BUTTER COOKIES

Steps:

• Combine 1 cup butter, sugar and egg in large mixer bowl. Beat at medium speed, until creamy. Add milk and 1 teaspoon almond extract. Continue beating, scraping bowl often, until well mixed. Reduce speed to low. Add flour and baking powder; beat, scraping bowl often, until well mixed.
• Divide dough into thirds. Shape each third into a ball. Wrap each in plastic food wrap; flatten slightly. Refrigerate 2-3 hours or until firm.
• Heat oven to 400°F.
• Roll out dough on lightly floured surface, one-third at a time (keeping remaining dough refrigerated), to 1/8 to 1/4-inch thickness. Cut with cookie cutters. Place 1 inch apart onto ungreased cookie sheets. Bake 6-10 minutes or until edges are lightly browned. Cool completely.
• Combine powdered sugar, water, 1 tablespoon butter, corn syrup and 1/2 teaspoon almond extract in bowl; mix until powdered sugar is moistened. Beat at medium speed until smooth, adding additional water if necessary, to reach desired glazing consistency. Tint with food color, if desired.
• Glaze cooled cookies. Add decorator candies, if desired. Let stand until glaze is hardened (6 hours or overnight).

BEST EVER VANILLA BUTTER COOKIES

Steps:

• Combine 1 cup butter, sugar and egg in bowl. Beat at medium speed, until creamy. Add milk and 1 tablespoon vanilla. Continue beating, scraping bowl often, until well mixed. Add flour and baking powder; beat at low speed, scraping bowl often, until well mixed.
• Divide dough in thirds. Shape each third into a ball on plastic food wrap. Wrap in plastic food wrap; flatten to 1/2 inch. Refrigerate 2-3 hours or until firm.
• Heat oven to 400°F.
• Roll out dough on lightly floured surface, one-third at a time (keeping remaining dough refrigerated), to 1/8 to 1/4-inch thickness. Cut with cookie cutters. Place 1 inch apart on ungreased cookie sheets. Bake 6-10 minutes or until edges are lightly browned. Cool completely.
• Combine powdered sugar, water, 1 tablespoon butter, corn syrup and 1/2 teaspoon vanilla in bowl; mix until powdered sugar is moistened. Beat at medium speed until smooth, adding additional water if necessary, to reach desired glazing consistency. Tint with food color, if desired.
• Glaze cooled cookies. Add decorator candies, if desired. Let stand 6 hours or overnight until glaze is hardened.

BEST EVER BUTTER COOKIES

Steps:

• Combine 1 cup butter, sugar and egg in bowl. Beat at medium speed, scraping bowl often, until creamy. Add orange juice and 1 tablespoon vanilla. Continue beating, scraping bowl often, until well mixed. Add flour and baking powder; beat at low speed until well mixed.
• Divide dough into thirds. Shape each third into a ball; flatten slightly. Wrap each in plastic food wrap; refrigerate 2-3 hours or until firm.
• Heat oven to 400°F.
• Roll out dough, 1/3 at a time, on lightly floured surface (keeping remaining dough refrigerated), to 1/8- to 1/4-inch thickness. Cut with 3-inch cookie cutters. Place, 1 inch apart, onto ungreased cookie sheets.
• Bake 6-10 minutes or until edges are lightly browned. Let stand 1 minute on cookie sheet; remove to cooling rack. Cool completely.
• Combine powdered sugar, 1/3 cup butter and 1 teaspoon vanilla in bowl. Beat at low speed, scraping bowl often and gradually adding enough milk for desired spreading consistency. Tint with food color, if desired. Frost and decorate cooled cookies as desired.

BEST EVER BUTTER SUGAR COOKIES

Steps:

• Combine butter, sugar, and egg in large mixer bowl. Beat at medium speed until creamy. Reduce speed to low; add flour, orange juice, vanilla, and baking powder. Beat until well mixed. Divide dough into thirds. Wrap in plastic wrap and shape into disks. Refrigerate until firm (about 2-3 hours).
• Heat oven to 400 degrees. On lightly floured surface roll out dough, 1/3 at a time (keeping remaining dough refrigerated). Roll to 1/4 inch thickness. Cut with cookie cutters. Place 1 inch apart on ungreased cookie sheets. Sprinkle with decorative sugars if you don't plan on frosting them. Bake 6-10 minutes or until edges are very lightly browned. Cool completely.
• Frost or decorate as desired.
• Preparation time does not include time in refrigerator.

BEST EVER OATMEAL COOKIES--LAND O LAKES

Steps:

• Heat oven to 375.
• In a large bowl combine all ingredients except flour. Beat at low speed until well mixed.
• Stir in flour, then raisins. Drop by even tablespoons onto a greased cookie sheet.
• Bake 8-10 minutes or until lightly browned.

BEST EVER BUTTER COOKIES

Steps:

• Combine 1 cup butter, sugar and egg in large mixer bowl.
• Beat at medium speed until creamy.
• Reduce speed to low.
• Add flour, orange juice, vanilla and baking powder.
• Beat until well mixed.
• Divide dough into thirds and wrap in plastic food wrap.
• Refrigerate until firm (2-3 hours).
• Heat oven to 400 degrees.
• On lightly floured surface roll out dough, one third at a time (keeping remaining dough refrigerated), into 1/8 to 1/4 inch thickness.
• Cut with 4 or 5 inch cookie cutter.
• Place one inch apart onto ungreased cookie sheets.
• Bake for 6-10 minutes or until edges are lightly browned.
• Let stand one minute then remove from cookie sheet.
• Cool completely.
• Frosting: Combine all frosting ingredients in small bowl.
• Beat at low speed, scraping bowl often, until fluffy.
• Tint with food color if desired.
• Frost and decorate cookies as desired.