WORLD'S BEST BUTTER COOKIES
I tested 8 different butter cookie recipes, looking for the "perfect" butter cookie. It had to be buttery, a little crumbly (like shortbread), and not too sweet. This is the winner. I think these are the Worlds Best Butter Cookie, courtesy of Chef Alice Medrich.
Provided by P48422
Categories Dessert
Time 33m
Yield 48 cookies
Number Of Ingredients 6
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.
Nutrition Facts : Calories 66.5, Fat 4, SaturatedFat 2.5, Cholesterol 14, Sodium 12.9, Carbohydrate 7.1, Fiber 0.1, Sugar 3.1, Protein 0.6
WORLD'S BEST COOKIES
Steps:
- Preheat oven to 325 degrees F. In mixing bowl, cream butter and margarine. Add sugars, vanilla, and oil. Beat until smooth. Add egg and beat again until smooth. Add flour, salt, baking soda, and cream of tartar. Add nuts, oats, coconut and Rice Krispies. Fold in until well blended. Cover bowl with waxed paper and refrigerate for an hour. Dough will be stiff enough to handle. Spray cookie sheets lightly. Pinch off small piece about the size of a marble. Flatten with your fingers. (Regular size cookie sheet will hold 24) Bake for 8 to 10 minutes. After taking them out of the oven, leave on the cookie sheets for a few minutes. Cool on racks.
THE BEST BUTTER COOKIES
Your search is over -- this perfect butter cookie will stay in your recipe box for years. It's crisp, yet tender and perfect for tea for two or cookies for Santa. Plus, you have the choice to make drop cookies or a slice-and-bake version!
Provided by Food Network Kitchen
Categories dessert
Time 45m
Yield 36 cookies
Number Of Ingredients 8
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
Provided by Food Network
Categories dessert
Time 2h45m
Yield 3 dozen cookies
Number Of Ingredients 6
Steps:
- Combine 8 tablespoons of the butter, egg yolk, sugar, pinch of salt and flour. When ingredients are completely blended, divide the dough in half. Roll each dough half into a cylinder, about 1 1/2 inches in diameter and 6 inches long. Wrap each cylinder in wax paper and then in foil. Refrigerate until hard or for at least 2 hours. Preheat the oven to 375 degrees. Grease 2 cookie sheets with remaining tablespoon of butter. Remove dough from fridge and slice each cylinder crosswise into 1/4-inch rounds. Place the rounds on the prepared cookie sheets, but don't crowd them as they spread during baking. Brush the tops with reserved egg white. Center some sliced almonds on each cookie and bake for 12 to 14 minutes or until the edges begin to brown. Cool on a cookie rack. Delicious served with strawberries simply macerated in sugar.
WORLD'S BEST COOKIE
Wonderfully crunchy cookie that makes a lot and keeps for a long time.
Provided by Barbara
Categories Desserts Cookies Drop Cookie Recipes
Yield 24
Number Of Ingredients 12
Steps:
- Preheat oven to 325 degrees F (170 degrees C).
- Cream together the butter or margarine and sugars.
- Stir in egg, oil, vanilla, baking soda and flour. Mix until well blended.
- Stir in the rest of the ingredients. Drop on cookie sheets. If desired, sprinkle with sugar before baking. Bake for 12 - 15 minutes.
Nutrition Facts : Calories 325.5 calories, Carbohydrate 35.7 g, Cholesterol 28.1 mg, Fat 19.5 g, Fiber 1.2 g, Protein 3 g, SaturatedFat 6.7 g, Sodium 125.8 mg, Sugar 18.1 g
WORLD'S BEST VEGAN PEANUT BUTTER CHOCOLATE CHIP COOKIES
I have a recipe in my box so old and used it's hard to read so I've decided to copy it here for all eternity. Originally a non-vegan recipe, I've modified it over the years to match my healthier lifestyle. If you don't have turbinado sugar, brown sugar will do. And yes, all purpose flour *will* work, but whole wheat pastry flour is better for you. If you do decide to use AP flour, omit the soy or almond milk. I'm embarrassed to say that I've never actually counted the cookies this recipe makes as the size I make depends on my need for chocolate on a given day. I'll guess it's 3 dozen, YMMV. Hope you enjoy this recipe as much as my family does.
Provided by joop9182
Categories Chocolate Chip Cookies
Time 15m
Yield 36 cookies
Number Of Ingredients 12
Steps:
- Preheat your oven to 350.
- Mix Egg Replacer with water until very smooth and set aside. I love BRM but if you have a different favorite egg substitute, use that.
- Cream the margarine and peanut butter together.
- Add the sugar and egg replacer, add the soda, salt and vanilla.
- When all is smooth, add in the flour. Whole wheat pastry flour is much dryer than normal all purpose flour, so once it's been incorporated, add in 1/3 cup of soy or almond milk a bit at a time until you have a smooth dough.
- Turn in your chocolate and nuts, if desired.
- Bake (preferably on a pizza stone) at 350 for 8-10 minutes.
THE BEST PEANUT BUTTER COOKIES IN THE WORLD!
I got this recipe from a wife of a co-worker. The recipe is called "Peanut Butter Cookies" but they are honestly the best peanut butter cookies that I have ever tasted in my life. I have not made these myself before because my boyfriend isn't crazy about peanut butter cookies so I do not know how much the recipe will make so I am going to give it my best estimated guess. For all of you peanut butter cookie lovers, I really hope that you enjoy this recipe as much as I did.
Provided by Gingerbear
Categories Dessert
Time 30m
Yield 24-36 cookies
Number Of Ingredients 10
Steps:
- In larger bowl, beat butter, brown sugar, and peanut butter until well blended.
- Add egg and vanilla, beat well.
- Stir together flour, baking powder, baking soda, and salt.
- Gradually add to peanut butter mixture, beat until well blended.
- Heat oven to 350 F.
- Shape dough into 1-1/4 inch balls, roll balls in granulated sugar.
- Place on ungreased cookie sheet.
- With the tines of a fork, flatten ball.
- Flatten again in opposite direction, forming crisscross marks.
- Bake 9 to 10 minutes until light brown and cookie is set.
- Cool slightly, Remove from cookie sheet to wire rack.
- Cool completely.
- Tips: Only use real butter and Jiff Peanut Butter.
- Don't overcook.
- Use Air cookie sheets for baking.
THE WORLD'S BEST COOKIES
I had these fabulous cookies during a wine dinner weekend at an inn in Ogonquit Maine. The recipe is courtesy of the caterer, but they give credit to the San Francisco ala Carte, a cookbook by the Junior League of San Francisco, 1979.
Provided by KelBel
Categories Drop Cookies
Time 22m
Yield 8 dozen, 96 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 325 degrees
- Cream together the butter and sugars until light and fluffy
- Stir in egg, oil, vanilla.
- Combine flour, baking soda and salt.
- Combine with egg mixture until well blended.
- Stir in the rest of the ingredients.
- Place on ungreased cookie sheet into balls the size of walnuts and flatten with a fork in criss cross pattern.
- Bake for 12 minutes.
- Cool on cookie sheet for a few minutes before removing.
THE WORLD'S BEST PEANUT BUTTER COOKIES
The name of the recipe says it all. While it is my description of these cookies, it is also the actual name of the recipe that was printed in a small booklet of recipes that came out of a bag of Gold Medal Flour at least 40 years ago. Tried and true, this is the only peanut butter cookie recipe my mother ever made, and it is the only recipe I will use. Prepared as described below, the cookies are soft, yet crispy.
Provided by EQJunkie
Categories Dessert
Time 1h
Yield 36 cookies
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees.
- Cream together butter, peanut butter, brown sugar and sugar until nice and smooth.
- Add egg and vanilla and beat in well with a spoon.
- Gradually add the self-rising flour. Dough will be stiff.
- Form one inch balls and roll in sugar (I like to toss a dozen of the dough balls into a bag with sugar, shake gently to coat and then leave them in the bag for a couple minutes so a thicker coat of sugar adheres to the dough, then give another light shake before removing them from the bag. But just giving them a quick roll is fine).
- Place sugared dough balls onto an UNGREASED baking sheet about 2 inches apart. Flatten balls with the back of a fork (or if you want flat tops you can flatten them with the bottom of a drinking glass. I usually flatten them with the textured side of my meat cleaver giving the cookies a nice waffle pattern).
- Optional step: You can sprinkle a little extra sugar onto the tops after they are flattened if you like. It adds a little "crunch" to this soft cookie.
- Bake in preheated oven for 8 to 10 minutes or until the edges just start to turn brown. Remove from the oven and cool cookies on baking sheet for a few minutes before transferring to cooling racks.
- Note: While baking one batch of cookies, cover the remaining dough with plastic wrap so it doesn't dry out. I generally form the dough balls for the next batch while the previous batch is cooling on the baking sheet.
- Variation: To give a Christmas touch. Dip the bottom half of the dough balls in regular sugar, then dip the top half of the balls in colored sugar crystals. Then flatten and bake as directed.
- Enjoy!
Nutrition Facts : Calories 89.8, Fat 4.6, SaturatedFat 2, Cholesterol 12.7, Sodium 114.9, Carbohydrate 11, Fiber 0.4, Sugar 6.1, Protein 1.7
BEST BUTTER COOKIES EVER
Aunt Martha's best cookie! This makes a perfect butter cookie. It doesn't need frosting ,just sprinkle on a little crystal sugar,if desired. But I still like to frost with powdered sugar frosting.LOL
Provided by Pat Duran
Categories Cookies
Time 30m
Number Of Ingredients 6
Steps:
- 1. Beat the butter, sugar, salt and vanilla together until smooth and creamy. Mix in the egg yolk, until well incorporated. Add flour and mix just until mixed in.
- 2. Place mixture on a sheet of plastic wrap and roll into a log, wrap up and refrigerate for 2 hours or freeze. Before baking, preheat oven to 325^. Line baking sheets with parchment paper.
- 3. Slice the dough into slices about 1/8 inch thick and place them on the sheets about 1 inch apart- they do not spread much, but they need room to breathe.
- 4. Bake about 12-15 minutes -just until they begin to turn golden around the edges.
- 5. NOTE: -Cookies can be rolled out and cut into shapes with cookie cutters. -Or slice thiner and use as sandwich cookies-put together with frosting. -or make and dip in chocolate of many colors
BEST PEANUT BUTTER COOKIES EVER
This is an amazing no-flour peanut butter cookie. It is so easy, even kids like to make it.
Provided by BAKINGNUTS
Categories Desserts Cookies Peanut Butter Cookie Recipes
Time 45m
Yield 36
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
- In a medium bowl, stir peanut butter and sugar together until smooth. Beat in the eggs, one at a time, then stir in the baking soda, salt, and vanilla. Roll dough into 1 inch balls and place them 2 inches apart onto the prepared cookie sheets. Press a criss-cross into the top using the back of a fork.
- Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
Nutrition Facts : Calories 131.6 calories, Carbohydrate 13.9 g, Cholesterol 10.3 mg, Fat 7.5 g, Fiber 0.9 g, Protein 3.9 g, SaturatedFat 1.6 g, Sodium 139.6 mg, Sugar 12.5 g
AUNT CORA'S WORLD'S GREATEST COOKIES
Aunt Cora's recipe. WORLD'S BEST CHOCOLATE CHIP PEANUT BUTTER COOKIES!
Provided by Mary Hays
Categories Desserts Cookies Drop Cookie Recipes
Time 1h45m
Yield 48
Number Of Ingredients 8
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- In a large bowl, cream together the margarine, peanut butter, white sugar, and brown sugar until smooth. Beat in the eggs one at a time, mixing well after each. Combine the flour and baking soda; stir into the peanut butter mixture. Mix in chocolate chips. Drop by heaping spoonfuls onto ungreased cookie sheets.
- Bake for 12 to 15 minutes in the preheated oven, or until lightly browned at the edges. Allow cookies to cool on the cookie sheets for a minute before removing to wire racks to cool completely.
Nutrition Facts : Calories 154 calories, Carbohydrate 18.2 g, Cholesterol 7.8 mg, Fat 8.8 g, Fiber 0.9 g, Protein 2.5 g, SaturatedFat 2.5 g, Sodium 99.8 mg, Sugar 13 g
BEST BUTTER COOKIES
With this convenient recipe, you get four different kinds of cookies from just one batch of dough. The cutouts, peppermint balls, spicy fruit balls and chocolate slices are enough to fill up a Christmas treat tray. -Dawn Fagerstrom, Warren, Minnesota
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 3 dozen.
Number Of Ingredients 21
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs and vanilla. Combine the flour, baking powder and salt; gradually add to creamed mixture and mix well. , Divide dough into four 1-1/2 cup portions; mix and shape for each variety as follows. Yield: 4 portions (1-1/2 cups each)., To prepare Cutouts: Using one portion dough, divide into two balls; roll each ball directly on an ungreased baking sheet to 1/8-in. thickness. Cut with a floured cookie cutter, leaving at least 1 in. between cookies. Remove excess dough and reroll scraps if desired. Decorate with sprinkles, jimmies or colored sugar if desired. Bake at 375° for 6-7 minutes or until edges begin to brown. Cool for 1 minute before removing from pans to wire racks. Yield: 2 dozen., To prepare Peppermint Balls: In a large bowl, combine one portion dough, peppermint candies and peppermint extract. Shape into 1-in. balls; place 2 in. apart on ungreased baking sheets. Sprinkle with red colored sugar if desired. Bake at 375° for 10-12 minutes or until set. Cool for 1 minute before removing from pans to wire racks. Yield: 2 dozen., To prepare Spicy Fruit Balls: In a large bowl, combine one portion dough, currants, fruit and cinnamon. Shape into 1-in. balls; place 2 in. apart on ungreased baking sheets. Bake at 375° for 10-12 minutes or until set. Cool for 1 minute then roll in confectioners' sugar if desired. Cool on wire racks. Yield: 2 dozen., To prepare Chocolate Slices: In a microwave, melt chocolate; stir until smooth. In a small bowl, mix melted chocolate into one portion cookie dough. Shape into a 1-1/2-in.-thick log; roll in nuts. Wrap in plastic and refrigerate for 4 hours or until firm. Unwrap and cut into 1/8-in. slices. Place 2 in. apart on ungreased baking sheets. Bake at 375° for 8-10 minutes or until set. Cool for 1 minute before removing from pans to wire racks.
Nutrition Facts : Calories 63 calories, Fat 4g fat (2g saturated fat), Cholesterol 13mg cholesterol, Sodium 38mg sodium, Carbohydrate 7g carbohydrate (3g sugars, Fiber 0 fiber), Protein 1g protein.
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