Butter Cookies Iii Food

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.

BUTTER COOKIES RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper.
• In a large bowl, combine the butter and sugar. Cream together with an electric hand mixer until the butter is light and fluffy,
• Add the egg and milk, and continue beating until smooth. Set aside.
• In medium bowl, stir together the flour, baking soda, and salt.
• Gradually add the dry ingredients to the wet ingredients and beat to combine until the dough comes together.
• Turn the dough out onto a lightly floured surface and roll out to ¼-inch (¾ cm) thick. Cut out shapes with cookie cutters of your choice. Re-roll the excess dough and cut out more shapes until all of the dough is used. Transfer the cookies to the prepared baking sheet, spacing about 1 inch (2.5 cm) apart.
• Bake for 6-8 minutes, or until the cookies are firm around the edges but still soft at the centers. Transfer to a wire rack to cool completely.
• Make the frosting: In a large bowl, combine the powdered sugar, butter, vanilla, and condensed milk. Beat with an electric hand mixer until creamy and smooth. Divide the frosting between smaller bowls and add food coloring, if desired.
• Decorate the cookies with the frosting, sprinkles, and candies.
• Enjoy!

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.

BUTTER COOKIES

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.

WORLD'S BEST BUTTER COOKIES

Steps:

• Beat the butter, sugar, salt and vanilla together until smooth and creamy.
• Mix in the egg yolk until well incorporated, scraping down the sides of the bowl at least once.
• Add the flour and mix just until incorporated.
• Scrape onto a lightly floured board and knead a few times, just until the dough smooths out.
• Turn onto a sheet of plastic wrap and roll into a log, wrap up and refrigerate for several hours or freeze.
• Before baking, preheat the oven to 325°F.
• Line your baking sheets with parchment.
• Slice the dough into slices about 1/8" thick and place them on the sheets about an inch apart (they won't be spreading very much, but they need air room around each cookie).
• Bake until JUST beginning to turn golden around the edges, about 16-18 minutes.
• Note: you can do many things with these cookies.
• You could roll the dough out and cut shapes.
• You could slice them even thinner and sandwich them with chocolate or jam or lemon curd.
• You could make them and then dip them half into chocolate.
• You could just make them and eat them, which is my favorite.
• Whatever you do, they will be delicious.

BUTTER COOKIES

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.

OATMEAL PEANUT BUTTER COOKIES III

Steps:

• In a large bowl, cream together 1/2 cup butter or margarine, 1/2 cup peanut butter, white sugar, brown sugar, and vanilla. Add egg and beat well.
• In another bowl, combine the flour, baking soda, baking powder, and salt. Add these dry ingredients to the creamed mixture. Stir. Add oatmeal and stir.
• Drop by teaspoons onto greased baking sheet, and press each mound down with a fork to form 1/4 inch thick cookies. Bake at 350 degrees F (175 degrees C) for 10 minutes, or until cookies are a light brown.
• To Make Filling: Cream 3 tablespoons butter or margarine with the confectioners' sugar, 1/2 cup smooth peanut butter, and the cream. Spread filling onto half of the cooled cookies, then top with the other half to form sandwiches.

BUTTER COOKIES

Steps:

• Into a bowl sift together flour, salt, and baking powder. In a large bowl with an electric mixer beat butter until creamy. Gradually add sugar, beating until mixture is light and fluffy. Add egg and vanilla and beat until combined well. Gradually add flour mixture, beating until mixture just forms a dough.
• Divide dough between 2 large sheets of wax paper and form each half into a 10- x 1 1/2-inch log, wrapping it in wax paper. Chill logs until firm, at least 4 hours, and up to 5 days. Dough may be frozen, wrapped in foil, 2 months. Let dough soften slightly before cutting. Preheat oven to 375°F. and lightly butter a baking sheet.
• Cut dough into 1/8-inch-thick slices and arrange slices about 1/2 inch apart on baking sheet. Bake cookies in batches in middle of oven until golden around edges, 10 to 12 minutes, and transfer with a metal spatula to a rack to cool. Cookies may be kept in an airtight container at room temperature 5 days.

BUTTER PECAN COOKIES III

Steps:

• Place chopped pecans and 1 tablespoon butter in a baking pan.
• Bake at 325 degrees for 5-7 min. or until toasted and browned, stirring frequently.
• Set aside to cool.
• In a mixing bowl, c ream brown sugar and 1 cup butter.
• Beat in egg yolk and vanilla.
• Gradually add flour.
• Cover and refrigerate for 1 hour or until easy to handle. Roll into 1" balls, then roll in toasted pecans, pressing nuts into dough.
• Place 2" apart onto ungreased cookie sheets.
• Beat egg white until foamy.
• Dip pecan halves in egg white, then gently press one into each ball.
• Bake at 375 degrees for 10-12 min. or until golden brown.
• Cool for 2 min. before removing to wire racks.
• NOTES : * As a substitute for each cup of self-rising flour, place 1 1/2 teaspoons baking powder and 1/2 teaspoon salt in a measuring cup. Add all-purpose flour to measure 1 cup.