Crisp Butter Cookies Food

CRISPY BUTTER COOKIES

Steps:

• In a large bowl, cream butter and confectioners' sugar until light and fluffy. Beat in egg whites and vanilla. Combine the flour, baking powder and baking soda; gradually add to the creamed mixture and mix well. , Roll into 1-1/2-in. balls, then roll in sugar. Place 2 in. apart on greased baking sheets. Flatten with a fork. Bake at 350° for 12-14 minutes or until edges are lightly browned. Remove to wire racks to cool.

CRISP BUTTER COOKIES

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Beat in egg yolks and vanilla. In a small bowl, combine flour and salt; gradually beat into creamed mixture, mixing well (dough will be very stiff)., On a well-floured surface, roll out dough to 1/8-in. thickness. With a sharp knife or pastry wheel, cut dough into 2-1/2-in. squares, rectangles or diamonds. Place 1 in. apart on ungreased baking sheets. Sprinkle with colored sugar., Bake at 375° until lightly browned, 7-8 minutes. (Watch carefully as cookies will brown quickly.) Remove to wire racks to cool. Store in airtight containers.

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.

CRISP BUTTER COOKIES (REFRIGERATOR COOKIES)

Steps:

• Combine the flour, baking soda and salt. In a large bowl, cream the butter and sugar. Beat in the egg. Gradually blend in the dry ingredients.
• Divide the dough in half. Form each half into a log 1 ½-inches in diameter. Wrap in waxed paper and chill for 4 hours.
• Preheat oven to 400 degrees. Lightly grease 2 baking sheets. Cut the logs into ¼-inch thick slices and place 1-inch apart on the prepared baking sheets.
• Bake for 8 to 10 minutes; until lightly colored.
• Transfer to wire racks to cool.

GRANDMA'S LACE COOKIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
• Melt butter in a microwave-safe bowl in a microwave. Add sugar and stir to combine. Add beaten egg and mix well. Stir in oats, flour, vanilla extract, salt, and baking powder.
• Drop teaspoonfuls of dough onto the prepared baking sheet.
• Bake in the preheated oven until edges are golden brown, about 8 minutes. Let cool completely before removing cookies from foil.

CRISP BUTTER COOKIES

Steps:

• Sift salt, flour and baking soda together; set aside.
• Cream butter and sugar until fluffy; add egg and beat.
• Fold in flour mixture.
• Knead well, adding more flour if necessary to make a stiff dough.
• Shape into rolls and place in refrigerator to chill thoroughly.
• Slice thin and bake in a preheated 400F oven for about 8 minutes or until golden.
• Place cookies on a wire rack until cool.

CRISP SUGAR COOKIES

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Add eggs and vanilla. Combine flour, baking powder, baking soda and salt; add to creamed mixture alternately with milk. Cover and refrigerate 15-30 minutes or until easy to handle. , Preheat oven to 350°. On a floured surface, roll out dough to 1/8-in. thickness. Cut into desired shapes using a 2-in. cookie cutter. Place 2 in. apart on greased baking sheets. , Bake 10 minutes or until edges are lightly browned. Remove from pans to wire racks to cool completely.

CRISP ANISE SEED BUTTER COOKIES

Steps:

• Sift together the flour, baking powder and salt; set aside. In a large bowl, cream together the butter and 1 cup sugar until smooth. Beat in the eggs one at a time then stir in the vanilla. Gradually mix in the sifted ingredients and anise seeds until well blended. Cover and chill for several hours or overnight.
• Preheat the oven to 400 degrees F (200 degrees C). Grease cookie sheets. On a lightly floured surface, roll the dough out to 1/4 inch in thickness. Cut into desired shapes with cookie cutters. Place cookies 1 1/2 inches apart onto cookie sheets. Sprinkle the tops with a mixture of the remaining 1/4 cup of sugar and cinnamon.
• Bake for 8 to 10 minutes in the preheated oven, until light brown. Cool on baking sheets for a few minutes before removing to wire racks to cool completely. Happy Holidays!

CRISP PEANUT BUTTER COOKIES

Steps:

• In a bowl, cream butter and sugars. Add peanut butter, egg and vanilla; beat until smooth. Combine the flour, baking soda and baking powder; add to creamed mixture and mix well. For easier shaping, chill the dough for 1 hour. Shape into 1-in. balls; place 2 in. apart on ungreased baking sheets. Flatten each ball by crisscrossing with the tines of a fork dipped in sugar. Bake at 375° for 10-12 minutes or until bottoms are lightly browned and cookies are set.