Butter Cookies V Food

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.

BUTTER SPRITZ COOKIES

Steps:

• Preheat the oven to 350 degrees F. Beat the butter and sugar with an electric mixer in a large bowl until light and fluffy, about 5 minutes. Add the vanilla and almond extracts and the egg and mix to incorporate; don't worry if the mixture seems to separate.
• Sift together the flour and baking powder and add to the creamed butter. Mix until combined. Using a cookie press, press the cookies onto ungreased baking sheets. Top with sprinkles of your choice. Bake until firm but not yet browning, 6 to 8 minutes. After a few minutes, move cookies to a rack and cool.

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 V

Steps:

• In a large bowl, cream together the butter and sugar. Beat in the yolks one at a time, then stir in the vanilla. Combine the flour and salt; stir into the creamed mixture. Shape dough into logs about 2 inches in diameter. Wrap in waxed paper and refrigerate or freeze until firm.
• Preheat oven to 350 degrees F (175 degrees C). Unwrap rolls. You can roll the logs in nuts or sprinkles before slicing. Slice into 3/8 inch wide slices. Place slices 2 inches apart onto ungreased cookie sheets.
• Bake for 8 to 10 minutes in the preheated oven. Do not brown. Remove to a wire rack to cool completely.

BASIC BUTTER COOKIE DOUGH

Steps:

• Place flour, sugar, butter, and salt in the bowl of a food processor; process until mixture is the texture of coarse meal.
• In a small bowl, lightly beat egg yolks and vanilla; with motor running, add to food processor. Process just until a dough forms.

BASIC BUTTER COOKIES

Steps:

• Whisk together flour, baking powder, and salt in a small bowl.
• Beat together butter and sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 3 minutes in a standing mixer (preferably fitted with paddle attachment) or 6 with a handheld. Beat in egg and vanilla. Reduce speed to low, then add flour mixture and mix until just combined.
• Form dough into a 12-inch log (2 inches in diameter) on a sheet of plastic wrap and roll up dough in plastic wrap. Chill dough on a baking sheet until firm, at least 4 hours. (To roll cookies into balls, see cooks' note, below.)
• Put oven racks in upper and lower thirds of oven and preheat oven to 375°F.
• Cut enough 1/8- to 1/4-inch-thick slices from log with a heavy knife to fill 2 ungreased large baking sheets, arranging slices about 1 inch apart (chill remainder of log, wrapped in plastic wrap). If garnishing with coarse sugar, sprinkle slices with it.
• Bake cookies, switching position of sheets halfway through baking, until edges are golden, 12 to 15 minutes total. Cool on sheets 3 minutes, then transfer with a metal spatula to racks to cool completely. Make more cookies with remaining dough on cooled baking sheets.
• *Available at specialty foods shops and New York Cake & Baking Distributor (800-942-2639).

THE BEST BUTTER COOKIES

Steps:

• Whisk together the flour, baking powder and salt in a medium bowl. Add the butter and granulated sugar to the bowl of a stand mixer fitted with a paddle attachment. Beat on high speed for a full 2 minutes, scraping down the bowl halfway through the mixing; the butter should be very light and fluffy. Add the egg and vanilla and beat on medium speed until well combined. Add half the dry ingredients and beat on low speed to combine. Scrape down the mixing bowl before adding the remaining dry ingredients and beat to combine. Refrigerate for 1 hour in the bowl for drop cookies, or form into a 1-inch log for slice-and-bake cookies.
• Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
• Place the turbinado sugar in a small bowl. For drop cookies, scoop the cookie dough with a 1 tablespoon-size cookie scoop and then dip the tops of the cookie dough balls into the sugar. Place onto the prepared baking sheet.
• For slice-and-bake cookies, cut the log into 1/2-inch-thick rounds. Press the tops into the sugar and place on the prepared baking sheet.
• Bake the cookies until slightly puffed and lightly golden on the bottom, about 15 minutes.

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.

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

NORWEGIAN BUTTER COOKIES

Steps:

• Mix the flour, baking powder and a pinch of salt together. Add the butter and rub in with your fingers until the mixture resembles coarse crumbs. Mix in all the icing sugar and the vanilla sugar, then add the whole egg and mix until just combined, but be careful not to overmix.
• Transfer the dough to a food bag and put in the fridge to chill for about 1 hr.
• Heat the oven to 180C/160C fan/gas 4. Roll the chilled dough into about 40 even balls (around 15g each). Arrange the dough balls over two baking sheets lined with baking parchment, leaving space between each for spreading. Using the back of a fork, press the balls down gently in the middle, so they spread to a diameter of about 3cm (they will spread more as they bake). If you prefer flat cookies, use the bottom of a glass.
• Brush the cookies with the beaten egg white and sprinkle over the pearl sugar or almonds. Bake for 10 mins, or until just cooked through (the cookies should not be fully browned, just lightly golden at the edges). Remove from the oven and transfer to wire racks to cool completely.

BUTTER COOKIES I

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Melt butter over low heat. Remove from heat and add 2 cups of the flour and the sugar. Beat in the eggs one at a time until well blended. Slowly mix in the remaining 2 cups of flour.
• Roll out the dough on a floured surface to a thickness of 1/4 of an inch. Cut cookies using cookie cutters and place 1 1/2 inches apart on cookie sheets.
• Bake in preheated oven until cookies are light brown at the edges, 12 to 15 minutes (depending on their size).

BUTTER COOKIES

Steps:

• Cream sugar and butter.
• Add remaining ingredients and mix well.
• Roll dough into balls the size of walnuts.
• Place on ungreased baking sheet (s).
• Flatten balls slightly with your hand, then with a fork.
• Bake at 350 for 8-10 minutes until slightly browned.
• Remove from baking sheets and place on rack to cool.
• ***Sprinklewith colored sugar at Christmas time for that festive touch!