BUTTER COOKIES
This great butter cookie recipe is a favorite of my nephews, who love the creamy frosting. -Ruth Griggs, South Hill, Virginia
Provided by Taste of Home
Categories Desserts
Time 35m
Yield about 6-1/2 dozen.
Number Of Ingredients 13
Steps:
- Preheat oven to 375°. Cream butter and sugar until light and fluffy, 5-7 minutes. Beat in egg and vanilla. In another bowl, whisk flour, baking powder and salt; gradually beat into creamed mixture., Using a cookie press fitted with a heart disk, press dough 1 in. apart onto ungreased baking sheets. Bake until set but not brown, 6-8 minutes. Cool on wire racks., For frosting, beat butter, confectioners' sugar, vanilla and enough milk to reach a spreading consistency. If desired, tint with food coloring. Decorate cookies as desired.
Nutrition Facts : Calories 157 calories, Fat 7g fat (4g saturated fat), Cholesterol 24mg cholesterol, Sodium 99mg sodium, Carbohydrate 22g carbohydrate (15g sugars, Fiber 0 fiber), Protein 1g protein.
EIGHT FLAVOR-RICH BUTTER COOKIES . . .
. . . From One Easy Recipe This recipe came to me via my mil on a tattered, torn, and taped magazine page that once belonged to her mother. The original description says, "Cookies to please everybody! Eight different kinds - one easy recipe. And, oh, that delicious, real butter flavor when you make 'em the real butter way!" (NOTE: The prep time will vary by cookie and if the recipe calls for chilling the dough. The nutrition info is based on a yield of 6 dozen cookies - the yeild also varies by recipe followed).
Provided by muncheechee
Categories Dessert
Time 23m
Yield 72 cookies
Number Of Ingredients 8
Steps:
- Preheat oven to 400°F.
- EASY, BASIC RECIPE.
- Cream butter.
- Add sugar gradually, cream until fluffy.
- Add unbeaten egg and vanilla. Beat well.
- Sift together dry ingredients and blend into creamed mixture.
- Divide dough in half and prepare cookies in variations you prefer:.
- BUTTER CRISPIES:.
- Chill dough. Roll half cookie dough on well-floured pastry cloth to 1/8 inch thick. Cut with floured cookie cutters. Bake about 6 minutes and cool on rack. Makes about 3 dozen.
- SNOWBALLS:.
- To half cookie dough add 1/3 cup ground walnuts. Chill. Roll dough into balls size of large marbles. Bake 8 to 10 minutes. Roll at once in confectioner's sugar. Cool Roll again in sugar. Makes about 2.5 dozen.
- BUTTER FINGERS:.
- To half cookie dough add 1/2 cup chopped nuts, 1/4 cup chopped candied cherries. Chill. Shape into oblongs sizes of little finger. Bake 8 to 10 minutes. Sprinkle while hot with granulated sugar, and again when cool. Makes about 2 dozen.
- TRIXIE-TREATS:.
- Chill half dough. Mold into balls size of walnuts. Roll in mixture of 2 tbsp sugar and 1 tsp cinnamon. Bake 8 to 10 minutes. Makes about 1.5 dozen.
- BUTTER THINSIES:.
- Form half dough in roll 2 inches in diameter. Wrap in wax paper and chill until firm. Slice 1/8 inch thick. Sprinkle with finely chopped nuts or coconut. Bake 6 minutes. Makes about 3 dozen.
- CHOCOLATE MINT CREAMS:.
- To half recipe add 1 square unsweetened chocolate, melted and cooled. Form dough in roll 2 inches in diameter. Wrap in wax paper and chill. Slice 1/8 inch thick. Bake 8 minutes. Cool. Put together with Mint Cream Filling: Cream 2 tbsps butter, 1 cup sifted confectioner's sugar, 1 tbsp cream, mint flavoring. Makes about 1.5 dozen.
- JEWEL CLUSTERS:.
- Using half dough, drop by half teaspoons on cookie sheet. Press candied fruit into each. Bake 8 minutes. Makes about 2.5 dozen.
- MOLASSES SPICE-EEZ:.
- To half dough, add 2 tbsps molasses, 1/2 tsp ginger, 1 tsp cinnamon, 1/4 tsp nutmeg. Chill at least 1/2 hour. Roll 1/8 inch thick on well-floured surface. Cut into patterns. Bake 6 minutes. Makes about 3 dozen.
Nutrition Facts : Calories 49.4, Fat 2.7, SaturatedFat 1.6, Cholesterol 9.4, Sodium 49.2, Carbohydrate 5.8, Fiber 0.1, Sugar 2.5, Protein 0.6
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