Melt In Your Mouth Butter Cookies Recipe 465 Food

MELT IN YOUR MOUTH COOKIES

Steps:

• 1. Cream together butter, yolks,vanilla and powdered sugar.
• 2. Gradually add cream of tartar, baking soda, and flour.
• 3. Roll into balls, place on cookie sheet and press down with fork.
• 4. Sprinkle with red and green sugar.
• 5. Bake at 350 degrees for 8 to 10 minutes.

MELT IN YOUR MOUTH MELTAWAYS - BUTTER MELTAWAY COOKIES!

Steps:

• In a mixing bowl, cream butter, oil and sugars; add egg and vanilla and mix.
• Combine flour, baking soda and cream of tartar in a separate bowl; gradually add to the creamed mixture.
• Chill for several hours or overnight (I've made these and have only chilled them for 2 hours and they turned out fine, however when I've chilled them for several hours they were perfection!).
• Drop by rounded teaspoonfuls 2-inches apart onto ungreased baking sheets.
• Flatten with a fork dipped in flour; sprinkle with sugar.
• Bake at 350° for 12-15 minutes or until lightly browned.
• Cool on wire racks.

MELT IN YOUR MOUTH BUTTER COOKIES

Steps:

• Cream butter or margarine (and yes margarine does work beautifully! I can see some people raising their eyebrows!) with sugar.
• Add eggs and vanilla and mix.
• Add flour, baking powder and salt and mix well.
• At this point you can either roll out and cut with cookie cutters or roll dough into 1 inch balls and flatten on cookie sheet.
• Bake at 375F for 6 to 8 minutes until set, NOT brown.
• Mix icing ingredients together and ice cookies once cooled.

MELTING MOMENTS (BUTTER COOKIES)

Steps:

• Preheat the oven to 170C/325F/Gas 3. Line a baking tray with parchment paper or a silicone mat, and set aside.
• In a large mixing bowl, whisk together the butter, vanilla, and sugar until creamy and combined.
• Add the cornflour, flour, and salt, and mix to form a smooth, soft dough.
• Roll the dough into small 0.7oz balls, and place them onto the prepared baking tray. Press them down with the tines of a fork. Freeze until solid - about 10 - 20 minutes.
• Bake for 15 - 20 minutes or until firm and just starting to colour around the edges (they'll still be very pale). Allow to cool for 5 - 10 minutes before transferring them to a wire rack to cool completely.

MELT IN YOUR MOUTH SUGAR COOKIES

Steps:

• Preheat oven to 350.
• On waxed paper, combine flour, baking soda, cream of tartar and salt.
• In a large bowl, beat butter, confectioners sugar, and 1/2 cup granulated sugar on medium speed about 2 min or until creamy. Reduce speed to low, beat in egg, then beat in oil and vanilla. Gradually beat in flour mixture just until blended, occasionally scraping bowl.
• Place remaining 2 tbsp sugar in a small bowl or saucer. Shape dough by rounded tsp into 3/4 inch balls. Place balls 2 inches apart on ungreased cookie sheet. Dip punch cup or glass with raised or cut design on bottom, or coarse side of meat mallet into sugar in bowl, use to flatten each ball into a 1 1/2 inch round.
• Bake 10-11 min until edges are golden. Transfer to wire rack to cool. Store cookies in tightly covered container at room temp up to 1 week or in freezer up to 3 monthes.

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.