Betty Crockers Butter Cookies Food

PEANUT BUTTER COOKIES

Steps:

• Mix sugars, peanut butter, shortening, butter and egg in large bowl. Stir in remaining ingredients. Cover and refrigerate about 2 hours or until firm.
• Heat oven to 375°F.
• Shape dough into 1 1/4-inch balls. Place about 3 inches apart on ungreased cookie sheet. Flatten in crisscross pattern with fork dipped into sugar.
• Bake 9 to 10 minutes or until light golden brown. Cool 5 minutes; remove from cookie sheet. Cool on wire rack.

CHRISTMAS BUTTER COOKIE CUTOUTS

Steps:

• In large bowl, beat butter and granulated sugar with electric mixer on medium speed until creamy. On low speed, beat in egg, lemon peel and 2 tablespoons lemon juice. Stir in flour, baking soda and salt until well blended.
• Divide dough into 4 parts; flatten each part into 1/2-inch-thick round. Wrap each in waxed paper or plastic wrap; refrigerate 30 minutes.
• Heat oven to 350°F. Remove 1 round of dough at a time from refrigerator. Between sheets of floured waxed paper or plastic wrap, roll dough until 1/4 to 3/8 inch thick. Cut with 3-inch cookie cutters in various shapes. On ungreased cookie sheets, place cutouts 1 inch apart.
• Bake 10 to 12 minutes or just until edges are golden. Cool on cookie sheets about 1 minute before removing to cooling rack. To make cookies for hanging, using a toothpick or end of plastic straw, carefully poke a hole in the top of each cookie while cookies are still hot. Cool 10 to 15 minutes before frosting.
• In medium bowl, stir together powdered sugar and meringue powder. Stir in 5 teaspoons lemon juice and enough of the 4 to 5 tablespoons water to make a thin icing. Transfer 1/2 cup of the icing into small bowl; set aside. Using a flexible pastry brush, paint cookies to the edges with icing. Place on cooling rack to dry completely, about 30 minutes.
• Beat reserved icing with electric mixer on high speed 5 to 7 minutes or until peaks form. Place in small resealable food-storage plastic bag; cut a very small hole in the bottom of the bag with the plain white icing. Squeeze icing onto glazed cookies. Before icing dries, sprinkle with decorations, and tap off excess. Dry thoroughly on cooling rack. Thread cookies with narrow ribbon for hanging.

CLASSIC PEANUT BUTTER BLOSSOM COOKIES

Steps:

• Heat oven to 375°F. In large bowl, beat 1/2 cup granulated sugar, the brown sugar, peanut butter, butter and egg with electric mixer on medium speed, or mix with spoon, until well blended. Stir in flour, baking soda and baking powder until dough forms.
• Shape dough into 1-inch balls; roll in additional granulated sugar. On ungreased cookie sheets, place about 2 inches apart.
• Bake 8 to 10 minutes or until edges are light golden brown. Immediately press 1 milk chocolate candy in center of each cookie. Remove from cookie sheets to cooling rack.

PEANUT BUTTER-CHOCOLATE COOKIES

Steps:

• Heat oven to 375°F. Stir together 1/2 cup granulated sugar, the brown sugar, peanut butter, butter, shortening and egg. Stir in flour, baking soda and baking powder.
• Shape dough into 1-inch balls; roll in granulated sugar. Place about 2 inches apart on ungreased cookie sheet.
• Bake 8 to 10 minutes or until edges are light brown. Immediately press 1 chocolate star firmly in each cookie; cool on wire rack.

REESE'S™ PEANUT BUTTER CUP SNACK CAKE

Steps:

• Heat oven to 350°F. Grease bottom and side of 9-inch round cake pan or 8-inch square pan with shortening; lightly flour.
• In medium bowl, beat all ingredients except candies with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 3 minutes, scraping bowl occasionally. Pour into pan. Sprinkle with candies.
• Bake 35 to 40 minutes or until toothpick inserted in center comes out clean. Serve warm or cool.

BUTTER-PECAN PUDDING COOKIES

Steps:

• Heat oven to 350°F. In medium bowl, mix flour, baking soda and salt; set aside.
• In large bowl, beat softened butter, brown sugar and granulated sugar with electric mixer on medium speed until fluffy; scrape side of bowl. Beat in dry pudding mix. Beat in eggs, one at a time, just until smooth. Beat in vanilla. Stir flour mixture into butter mixture with spoon until well mixed (dough will be stiff). Stir in pecans and toffee bits.
• Drop dough by rounded tablespoonfuls 2 inches apart on ungreased cookie sheets. Flatten slightly.
• Bake 8 to 10 minutes or until edges are light golden brown. Cool on cookie sheet 1 minute; remove from cookie sheet to cooling rack. Cool completely, about 30 minutes. Store covered in airtight container.

BIRTHDAY CAKE-MIX COOKIES

Steps:

• Heat oven to 350°F.
• In large bowl, beat cream cheese, softened butter and 1/2 cup of the frosting with electric mixer on medium speed about 1 minute or until well blended; scrape side of bowl. Beat in egg and vanilla until smooth. On low speed, beat in cake mix until blended. Stir in 1/4 cup of the sprinkles. Drop dough by rounded tablespoonfuls 2 inches apart on ungreased cookie sheets.
• Bake 11 to 14 minutes or until edges are light golden brown. Cool on cookie sheet 2 minutes; remove to cooling rack. Cool completely, about 20 minutes.
• In small microwavable bowl, microwave remaining 1/2 cup frosting uncovered on High 5 to 10 seconds, stirring until melted and smooth. Drizzle with fork over tops of cookies. Add remaining sprinkles over tops. Let stand until frosting is set, about 1 1/2 hours. Store in airtight container at room temperature.

INSTANT POT® BUTTER CHICKEN

Steps:

• On 6-quart Instant Pot®, select SAUTE; adjust to normal. Heat butter and oil in insert. Add half of the chicken; cook about 10 minutes, turning once, until browned. Using slotted spoon, transfer to medium bowl. Repeat with remaining half of chicken; transfer to bowl with browned chicken. Select CANCEL.
• Select SAUTE; adjust to normal. Add onion to insert; cook about 2 minutes or until softened. Add garlic and gingerroot; cook and stir 1 minute. Add garam masala; cook 15 seconds. Add tomato paste and salt; cook and stir 30 seconds. Add chicken broth, and scrape bottom of insert with wooden spoon. Stir chicken back into mixture in insert. Select CANCEL.
• Secure lid; set pressure valve to SEALING. Select MANUAL; cook on high pressure 3 minutes. Select CANCEL. Set pressure valve to VENTING to quick-release pressure.
• In small bowl, beat whipping cream and cornstarch with fork. Select SAUTE; adjust to normal. Heat mixture in insert to boiling. Stir in cream mixture; cook 1 to 2 minutes, stirring frequently, until thickened.
• Top with cilantro leaves. Serve over rice, if desired.

BETTY CROCKER PEANUT BUTTER COOKIES

Steps:

• Mix sugars, peanut butter, shortening, butter and egg in large bowl.
• Stir in remaining ingredients.
• Cover and refrigerate about 2 hours or until firm.
• Heat oven to 375ºF.
• Shape dough into 1 1/4-inch balls.
• Place about 3 inches apart on ungreased cookie sheet. Flatten in crisscross pattern with fork dipped into sugar (water works well too).
• Bake 9 to 10 minutes or until light golden brown.
• Note: about 1 minute before they are done it helps to lift and bang the sheet on the rack and turn it.
• Cool 5 minutes; remove from cookie sheet.
• Cool on a wire rack.
• Other note: you can use all butter/margarine to replace the shortening and probably would work vice versa as well.

SOFT-BAKED CHOCOLATE CHIP-CREAM CHEESE COOKIE BARS

Steps:

• Heat oven to 350°F. Spray bottom and sides of 13x9-inch pan with cooking spray.
• In large bowl, stir all ingredients until soft dough forms. Spread dough evenly in pan.
• Bake 20 to 24 minutes or until toothpick inserted in center comes out clean. Cool completely on cooling rack, about 1 hour. Cut into 6 rows by 4 rows. Store in airtight container.

BETTY CROCKER'S BUTTER COOKIES

Steps:

• Mix the butter, sugar, and egg together thoroughly. Stir in the flavoring extract you have chosen.
• Sift the flour and baking powder together and stir inches Chill dough.
• Preheat oven to 425 degrees F.
• Rool dough very thin (1/8-inch) on a floured surface. Use cookie cutters to cut into desired shapes. Place on ungreased baking sheets.
• Bake in preheated oven for 5 to 7 minutes. Remove cookies when they are golden not browned. Place sheets of cookies on cooling racks to cool.
• After ten minutes remove cookies from baking sheets and finish cooling on racks.
• Baked, cooled cookies may be frosed with pastel frosting or the frosting may be piped around the edges.

CHOCOLATE PEANUT BUTTER CLOUD COOKIES ( BETTY CROCKER)

Steps:

• Heat oven to 375°F Spray cookie sheet with cooking spray.
• In large bowl, beat cake mix, 3/4 cup peanut butter, the water, vanilla and eggs on medium speed about 2 minutes or until blended. Gently stir in chocolate chips. Onto cookie sheet, drop dough by rounded teaspoonfuls about 2 inches apart.
• Bake 7 to 9 minutes or until set. Cool 1 minute; remove from cookie sheet to cooling rack. Cool completely, about 10 minutes.
• In medium bowl, stir together frosting ingredients. Frost cookies with frosting.

LINZER COOKIE BARS

Steps:

• Heat oven to 375°F. Spray bottom and sides of 13x9-inch pan with cooking spray.
• In large bowl, place sugar cookie mix. Cut in 1/2 cup cold butter, using pastry blender or fork, until mixture is crumbly (do not overmix). Press mixture firmly in bottom of pan.
• Bake 15 minutes. Spoon and spread jam evenly over partially baked crust.
• Meanwhile, in another large bowl, place oatmeal cookie mix. Cut in 1/2 cup cold butter, using pastry blender or fork, until mixture is crumbly (do not overmix). Stir in water and chopped almonds. Sprinkle oatmeal cookie mixture over jam layer; press lightly into jam layer.
• Bake 20 to 24 minutes or until top is light golden brown and bubbling along edges. Cool completely, about 2 hours. Cut into 6 rows by 4 rows. Store loosely covered in refrigerator.