Old Fashioned Frosted Butter Cookies Food

OLD FASHIONED SUGAR COOKIES

Steps:

• Cream the butter and sugar in a large bowl with an electric mixer. Beat in the eggs and vanilla.
• Combine the flour, baking powder and salt in a second large bowl and mix well. Stir the flour mixture into the butter mixture 1 cup at a time. Chill the dough for 3 to 4 hours.
• Preheat the oven to 350 degrees F. Line a cookie sheet with parchment. Roll out the dough and cut it into shapes with cookie cutters or a knife. Place the shapes on the prepared cookie sheet. If decorating with colored sugar, brush the cookies with milk and sprinkle with colored sugar (if using royal icing, leave unfinished). Bake until the cookies are just beginning to brown around the edges, 10 to 15 minutes, depending on the size of the cookies.
• Remove the cookies to a rack to cool completely. If using royal icing, decorate the cookies as desired.
• Combine the confectioners' sugar, meringue powder and 3/4 cup water in a large bowl. Mix slowly with an electric mixer until stiff enough to form peaks; the icing should be pure white and thick, but not fluffy and bubbly. If the frosting is over-beaten, it will get aerated which makes it harder to work with. If this happens, let the frosting sit to settle, and then use a rubber spatula to vigorously beat and smooth out the frosting.
• Add up to 1 tablespoon food coloring and mix with a rubber spatula until the color is uniform. Gels are best with royal icing. You don't want to thin them with liquid colors. Be careful of adding too much color, which reduces the sheen of the frosting and can break down the consistency of the frosting over a couple of days. Store the icing at room temperature, covered, with plastic wrap on the surface.
• Yield: 3 1/2 cups icing

FROSTED BUTTER COOKIES

Steps:

• Cookies:
• HEAT oven to 375 degrees F. Spray baking sheets with no-stick cooking spray.
• COMBINE 12 cup shortening, sugar and milk in large bowl; beat at medium speed until well blended. Beat in egg and vanilla extract.
• COMBINE flour, salt and baking powder in medium bowl. Beat into shortening mixture at low speed until well blended. Drop level measuring tablespoonfuls 2 inches apart onto prepared baking sheets.
• BAKE 7 to 9 minutes. Cool 2 minutes on baking sheets; transfer to cooling racks to cool completely.
• Frosting:
• COMBINE shortening, powdered sugar, milk and vanilla extract in large bowl; beat at low speed 15 seconds. Scrape bowl.
• BEAT at high speed 2 minutes, or until smooth and creamy. Tint frosting to desired shade with food coloring if using. Frost cookies.

OLD-FASHIONED FROSTED BUTTER COOKIES

Steps:

• FOR THE COOKIES
• Pre-heat oven to 400* F
• Combine dry ingredients (flour and baking powder) and set aside.
• In a large mixing bowl, cream butter and sugar together until fully incorporated. Add the egg and vanilla and continue to stir (or mix in a stand mixer) until fully incorporated.
• Gradually add the dry mixture to the wet and stir or mix until fully combined. The dough will be stiff, but this is ok!
• Form the dough into a ball, wrap it in plastic and put in the fridge to cool for at least 20 minutes (up to a day or two).
• When the dough has chilled, remove half of it from the fridge and place onto a well floured surface. Using a floured rolling pin, gradually roll the dough to your desired thickness. I make mine fairly thin (about ⅛ inch). Don't panic if the dough cracks, just press it back together with your fingers and continue to roll.
• Using cookie cutters, stamp the entire surface of the dough. Make sure to collect the scrap dough to re-roll. Keep the surface you're working on well-floured and use a spatula to lift the cookies if they start to stick at any point.
• Place dough cut outs onto a baking sheet covered with parchment paper. The cookies don't spread, so you can really squeeze them onto the baking sheet.
• When you've finished rolling and cutting the first half of the dough, remove the second half and repeat until all the dough has been used.
• When your first baking sheet is full, place it into the preheated oven and set a timer for 5 minutes (up to 7 if you make your cookies thicker)
• When the cookies are finished baking, remove them from the oven and immediately transfer them to wire racks to cool until you are ready to decorate them. The plain cookies can also be frozen and decorated later!
• FOR THE FROSTING
• By hand or in a stand mixer, combine softened butter, vanilla extract and milk. Slowly add the powered sugar and mix to fully combine. Add more milk if necessary, but a thin consistency will allow you to get a nice smooth finish on your cookies!
• *Frosting tip - with a regular knife, place a small dollop of frosting onto the center of the cookie. Use the tip of the knife to "push" the frosting to each edge of the cookie. Add colored sugar, sprinkles, etc and set aside to dry.

MOM'S BUTTERMILK COOKIES

Steps:

• Preheat oven to 375°. Cream butter and sugar until light and fluffy. Beat in egg and vanilla. In a separate bowl, whisk flour, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition. , Drop by rounded tablespoonfuls 2 in. apart onto greased baking sheets. Bake until edges are lightly browned, 10-12 minutes. Remove to wire racks to cool. , For frosting, combine butter, confectioners' sugar, milk and vanilla; beat until smooth. Spread over cookies; if desired, sprinkle with chopped walnuts.

OLD FASHIONED BUTTER COOKIES

Steps:

• Sift dry ingredients together. Place in food processor and process a few seconds to mix. Cut each stick of butter into 8 pieces and place in food processor. Process 20 to 30 seconds until butter is cut in evenly. Add egg yolks and vanilla and process until mixture forms a ball. Remove, divide into 4 equal balls, flatten each and cover with plastic wrap. Refrigerate overnight.
• Preheat over to 375 degrees. Cut aluminum foil to fit approximately 4 cookie sheets. Using a well floured pastry cloth and rolling pin cover, roll 1 section of dough, leaving the rest refrigerated until needed. Roll evenly approximately 1/8" thick (or actually 1/8" thin). Using small size cookies cutters, cut cookies (they should remain in the cutter, then tap out on to the foil lined cookie sheets). Place cookies 1/2 inch apart. Sprinkle with sugar crystals. (Easier to do one whole sheet red, next sheet green). Reroll scraps and roll out, trying to handle dough as little as possible. Don't reroll dough a third time, use another refrigerated section of dough. Bake approximately 8 minutes, one sheet at a time. Cookies should be slightly golden, remove quickly as once they start to brown, they could burn fast. Immediately slide foil off cookie sheet and leave cookies on foil to cool. Repeat with remaining dough. Store in a wax paper lined, cookie tin. Cookies reach their taste potential after a day and will stay fresh in a cookie tin approximatelly 3 weeks. Actual yield is based on the size cookie cutter used. I use a very small size, approximately 1 1/2 " across.

OLD-FASHIONED CUT OUT FROSTED BUTTER COOKIES

Steps:

• Preheat oven to 400 degrees.
• In a large bowl cream together the butter and sugar. Mix in the egg, milk and vanilla.
• Now blend in the dry ingredients flour, baking powder and salt until dough is formed. If desired you can chill for an hour for easier handling. I've never done this and the dough always rolled out fine for me.
• Divide the dough in thirds. On a lightly floured board roll out the dough to about 1/8th inch thickness. Using cookie cutters cut into shapes and place on a cookie sheet.
• Bake in oven for about 5 to 8 minutes until lightly golden brown. Cool on a rack.
• SPECIAL NOTE: You can use vanilla extract but I think vanilla paste makes these cookies taste even more special using vanilla paste.
• I use vintage Christmas cookie cutters where i found on Ebay. I bought vintage cooper cookie cutters instead of the aluminum ones due to safety concerns regarding the use of aluminum. But you can use modern cookie cutters and you can make these anytime not just for Christmas.
• Please see my recipe for Creamy Vanilla Frosting where I will be giving some decorating suggestions. =).

OLD FASHIONED BUTTER COOKIES WITH BUTTER FROSTING

Steps:

• Beat 1 cup softened butter with white sugar in a large bowl until creamy. Beat egg, whole milk, and 1 1/2 teaspoons vanilla extract into butter mixture until smooth. Whisk flour, baking powder, and salt in a separate bowl and gradually stir dry ingredients into moist ingredients to make a smooth dough. Chill dough in refrigerator for 2 to 3 hours.
• Preheat oven to 400 degrees F (200 degrees C). Dust a pastry cloth or kitchen towel generously with flour.
• Divide dough into thirds and roll each third out 1/8-inch thick on the prepared pastry cloth. Cut shapes out of the rolled dough with cookie cutters. Place cookies onto ungreased baking sheets.
• Bake in the preheated oven until cookies are barely browned, 5 to 8 minutes. Let cookies cool on baking sheets for 5 minutes before removing to finish cooling on a wire rack.
• Beat 1 cup softened butter, 3 cups confectioners' sugar, 1 1/2 tablespoons vanilla extract, and evaporated milk in a bowl until smooth. Gradually stir 6 cups confectioners' sugar into mixture until combined. Beat frosting hard until fluffy; stir in additional evaporated milk or confectioners' sugar if needed to reach desired consistency. Frost cooled cookies.

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.

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.

ITALIAN CHRISTMAS FROSTED COOKIES

Steps:

• In a bowl, cream butter and sugar. Add the eggs, one at a time, beating well after each addition.
• Beat in ricotta and vanilla.
• Combine flour, salt and baking soda; gradually add to creamed mixture.
• Drop by rounded teaspoonfuls 2 inches apart onto greased baking sheets. Bake at 350° for 10-12 minutes or until lightly browned.
• Remove to wire racks to cool.
• In a bowl, cream butter, sugar and vanilla. Add enough milk until frosting reaches spreading consistency. Frost cooled cookies and immediately decorate with sprinkles. Store in the refrigerator.

GRANDMA'S BUTTER COOKIES

Steps:

• Preheat oven to 350 degrees F.
• In large mixing bowl or electric mixer beat; butter, egg, vanilla, and sugar.
• Then add 2 1/2 cups of flour to mixture and mix until creamy.
• Roll out dough on flat surface until about 1/2 inch thick.
• Use cookie cutters of your choice to cut the dough.
• Place the dough on a greased cookie sheet, and bake for 8-10 minutes.
• After removing the cookies from the oven, let them cool.
• Frosting and sprinkles are opptional but recommended by Grandma herself!
• Enjoy!