BUTTER CRUNCH COOKIES
Make and share this Butter Crunch Cookies recipe from Food.com.
Provided by Mirj2338
Categories Drop Cookies
Time 22m
Yield 36 serving(s)
Number Of Ingredients 10
Steps:
- Sift together the flour, baking powder and baking soda.
- In a separate bowl, cream together the butter, brown sugar, egg and vanilla.
- Mix in the flour mixture.
- Fold in the coconut, corn flakes and oats.
- Drop in small balls on a ungreased cookie sheet. They spread as they bake.
- Bake at 350 degrees Fahrenheit for 10 to 12 minutes.
Nutrition Facts : Calories 111.7, Fat 6.4, SaturatedFat 4.1, Cholesterol 19.4, Sodium 73.2, Carbohydrate 12.7, Fiber 0.6, Sugar 7.1, Protein 1.3
BUTTER CRUNCH COOKIES
I've given this recipe to more people than any other recipe I have. These cookies are so easy to make. Cornflakes and pecans give them their delightful crunch.
Provided by Taste of Home
Categories Desserts
Time 25m
Yield about 8 dozen.
Number Of Ingredients 8
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Combine the flour, cream of tartar, baking soda and salt; gradually add to the creamed mixture and mix well. Stir in the cornflakes and pecans. , Roll into 1-in. balls. Place 1 in. apart on ungreased baking sheets. Bake at 350° for 10-12 minutes or until lightly browned. Cool for 2 minutes before removing to wire racks.
Nutrition Facts : Calories 153 calories, Fat 9g fat (5g saturated fat), Cholesterol 20mg cholesterol, Sodium 171mg sodium, Carbohydrate 17g carbohydrate (8g sugars, Fiber 1g fiber), Protein 1g protein.
BUTTER CRUNCH COOKIES
When I was a kid in school, they used to sell these cookies, and I'd always wonder how they made them taste so good...Now, as an adult, I have been experimenting, trying to come up with a recipe, since I couldn't find any online. I struck gold yesterday, and so, here is the recipe, which if I may say so myself, taste even better that the Linden's brand! Enjoy!!!
Provided by javagirl81
Categories Dessert
Time 1h25m
Yield 36-48 Cookies, 12-15 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 325°F.
- In a medium bowl, sift the flour, cornstarch, baking powder, baking soda, powdered sugar and salt.
- In a small heavy bottom cast iron skillet, melt 1/4 C of butter, and 1/2 C sugar over very low heat, until it is bubbling and thick. Let this mixture cool for about a minute, (no more) and then pour it onto a cookie sheet that has been lined with parchment paper to cool a few minutes more.
- When it is cool enough,(and still slightly pliable) break off small pieces using a sharp heavy knife, or maybe a clean screwdriver. It will be a lot of work, but you'll get a little muscle, and the reward of knowing that your cookies are going to be so good, you won't mind all of the work!
- Now, in a large mixing bowl, beat the remaining sugars with the remaining butter until it is light and fluffy. Add the egg, and mix again. Add the vanilla and the corn syrup, mixing until it is combined.
- Then, add the flour mixture, a little at a time, until it is completely incorporated. With a wooden spoon, add the cooled candy pieces, distributing them evenly throughout the dough.
- Refrigerate the dough for about 30 minutes, or freeze it for 15. When it is cold, roll out 1 1/2-inch balls of dough, and be careful, those pieces of toffee will probably be really sharp! Place the balls of dough 2 1/2-inches apart on an ungreased cookie sheet, and bake for 9-11 minutes, making sure that they don't brown too much. They should be very light on top, and golden on the bottom.
- After two minutes, remove the cookies from the cookie sheet, and continue cooling on a wire cooling rack, about 7-8 more minutes, or until the toffee is set.
BUTTER CRUNCH
Provided by Food Network
Categories dessert
Time 35m
Yield 1 (10 by 15) sheet pan
Number Of Ingredients 8
Steps:
- Melt butter and bring to boil. Add warm water and return to boil. Add the 2 pounds of sugar and lecithin, stirring constantly, until mixture becomes homogenous. Add almonds and cook until almonds are roasted. Lower flame and cook to 300 degrees F. Take off heat; add salt and remaining 1/2-ounce granulated sugar until dissolved, stirring constantly. Pour onto greased baking sheet, spread out as thin as practical, score and cut.
- Option: Once cooled, dip in melted chocolate and sprinkle with roasted chopped almonds.
CINNAMON TOAST CRUNCH™ FROSTED COOKIE BARS
Let's turn a beloved breakfast cereal into a decadent dessert! These easy-to-make cookie bars are loaded with Cinnamon Toast Crunch™ Cinnadust™ flavor. And we didn't stop there. Cream cheese added into the Cinnamon Toast Crunch™ cookie mix really takes this dessert to the next level.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h40m
Yield 16
Number Of Ingredients 6
Steps:
- Heat oven to 350°F. Spray 9-inch square pan with cooking spray. In medium bowl, mix cookie mix, softened butter, cream cheese and egg with spoon until soft dough forms.
- Spread cookie dough evenly in bottom of pan.
- Bake 24 to 28 minutes or until golden brown and toothpick inserted in center comes out clean. Cool completely, about 1 hour.
- Spread frosting on top of bar. Sprinkle cereal pieces on top. Cut into 4 rows by 4 rows.
Nutrition Facts : Calories 250, Carbohydrate 33 g, Cholesterol 30 mg, Fat 2 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 7 g, ServingSize 1 Bar, Sodium 170 mg, Sugar 22 g, TransFat 0 g
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