Frost Bite Cookies Food

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.

FROSTED BUTTER COOKIES

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Beat in egg yolk. Gradually add flour and mix well. , Roll into 1-in. balls. Place 2 in. apart on ungreased baking sheets. Flatten with a glass dipped in flour.Bake at 375° for 8-10 minutes or until lightly browned. Remove to wire racks to cool., Tint frosting with food coloring if desired. Frost cookies. Decorate as desired.

FROST BITE COOKIES

Steps:

• Combine orange juice (or liquor) and raisins in a small bowl and let stand overnight (or--if you are like me and want to make them right now--cover and microwave for 1 minute, cool covered).
• Beat butter and sugar in a large bowl until fluffy.
• Beat in egg and orange peel.
• Combine flour and baking soda in another large bowl and stir into butter mixture.
• Add raisins, any soaking liquid, and oats and mix well.
• Drop dough by rounded teaspoonfuls onto greased baking sheets, spacing 2 inches apart and flattening slightly.
• Bake at 350°F 10 to 12 minutes.
• Transfer to racks and cool completely.
• Microwave chocolate and oil 3 to 4 minutes on low power in a small deep bowl, stirring once.
• Let stand 2 minutes, stir until smooth.
• Dip one-third of cookie in chocolate and set on waxed paper.
• Chill until chocolate is firm.
• STRIP VERSION:.
• Divide dough into 4 equal portions.
• Place 2 portions, at least 6 inches apart, on baking sheet.
• Pat each portion into a 12-inch-long log with well-floured hands (dough will be sticky) and flatten each log to 1 1/2 inches wide.
• Bake until golden brown, 12 to 14 minutes.
• Cool on baking sheets 2 minutes.
• Cut logs diagonally into 1-inch-wide strips.
• Follow directions for dipping cookies.