Best Ever Land O Lake Butter Cookies Recipes

BEST EVER CAPPUCCINO BUTTER COOKIES

Steps:

• Combine hot water and coffee granules in bowl; stir until coffee granules are dissolved.
• Combine 1 cup butter, sugar and egg in another bowl. Beat at medium speed, until creamy. Add coffee; continue beating, scraping bowl often, until well mixed. Add flour and baking powder; beat at low speed, scraping bowl often, until well mixed.
• Divide dough into thirds. Shape each third into a ball; flatten slightly. Wrap each in plastic food wrap. Refrigerate 2-3 hours or until firm.
• Heat oven to 400°F. Line cookie sheets with waxed paper; set aside.
• Roll out dough on lightly floured surface, one-third at a time (keeping remaining dough refrigerated), to 1/8- to 1/4-inch thickness. Cut with cookie cutters. Place 1 inch apart onto ungreased cookie sheets. Bake 6-10 minutes or until edges are lightly browned. Cool completely.
• Melt chocolate and shortening in 1-quart saucepan over low heat, stirring occasionally, 4-6 minutes or until melted.
• Dip half of each cookie into chocolate. Place onto prepared cookie sheets; refrigerate until chocolate is firm. Store refrigerated.

BEST EVER ALMOND BUTTER COOKIES

Steps:

• Combine 1 cup butter, sugar and egg in large mixer bowl. Beat at medium speed, until creamy. Add milk and 1 teaspoon almond extract. Continue beating, scraping bowl often, until well mixed. Reduce speed to low. Add flour and baking powder; beat, scraping bowl often, until well mixed.
• Divide dough into thirds. Shape each third into a ball. Wrap each in plastic food wrap; flatten slightly. Refrigerate 2-3 hours or until firm.
• Heat oven to 400°F.
• Roll out dough on lightly floured surface, one-third at a time (keeping remaining dough refrigerated), to 1/8 to 1/4-inch thickness. Cut with cookie cutters. Place 1 inch apart onto ungreased cookie sheets. Bake 6-10 minutes or until edges are lightly browned. Cool completely.
• Combine powdered sugar, water, 1 tablespoon butter, corn syrup and 1/2 teaspoon almond extract in bowl; mix until powdered sugar is moistened. Beat at medium speed until smooth, adding additional water if necessary, to reach desired glazing consistency. Tint with food color, if desired.
• Glaze cooled cookies. Add decorator candies, if desired. Let stand until glaze is hardened (6 hours or overnight).

BEST EVER VANILLA BUTTER COOKIES

Steps:

• Combine 1 cup butter, sugar and egg in bowl. Beat at medium speed, until creamy. Add milk and 1 tablespoon vanilla. Continue beating, scraping bowl often, until well mixed. Add flour and baking powder; beat at low speed, scraping bowl often, until well mixed.
• Divide dough in thirds. Shape each third into a ball on plastic food wrap. Wrap in plastic food wrap; flatten to 1/2 inch. Refrigerate 2-3 hours or until firm.
• Heat oven to 400°F.
• Roll out dough on lightly floured surface, one-third at a time (keeping remaining dough refrigerated), to 1/8 to 1/4-inch thickness. Cut with cookie cutters. Place 1 inch apart on ungreased cookie sheets. Bake 6-10 minutes or until edges are lightly browned. Cool completely.
• Combine powdered sugar, water, 1 tablespoon butter, corn syrup and 1/2 teaspoon vanilla in bowl; mix until powdered sugar is moistened. Beat at medium speed until smooth, adding additional water if necessary, to reach desired glazing consistency. Tint with food color, if desired.
• Glaze cooled cookies. Add decorator candies, if desired. Let stand 6 hours or overnight until glaze is hardened.

BEST EVER 'LAND O LAKE' BUTTER COOKIES

Steps:

• 1. Combine 1 cup butter,sugar, and egg in large bowl. Beat at medium speed, scraping bowl often, until creamy. Add orange juice and vanilla; mix well. Reduce speed to low; add flour and baking powder. Beat until well mixed.
• 2. Divide dough into thirds. Wrap each in plastic food wrap; flatten slightly. Refrigerate until firm (2-3 hours).
• 3. Heat oven to 400F. Roll out dough on lightly floured surface, one-third at a time (keeping menaining dough refrigerated), to 1/8- to 1/4-inch thickness. Cut with 3-inch cookie cutters. Place 1 inch apart onto ungreased cookie sheets; sprinkle with decorator sugar (if desired). Bake for 6 to 10 minutes or until edges are lightly browned.
• 4. Combine powdered sugar, 1/3 cup butter and 1 teaspoon vanilla in small bowl. Beat at low speed, scraping bowl often and gradually adding enough milk for desired spreading consistency. Tint with food color, if desired. Frost and decorate cooled cookies as desired.