Fancy Butter Cookies Recipes

BUTTER COOKIES

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.

FANCY BUTTER COOKIES

Steps:

• In a large bowl, cream 1 cup butter and confectioners' sugar until light and fluffy. Add flour and vanilla; mix well. Cover and refrigerate for 1 hour. , Shape 1/4 cupfuls of dough into 1/2-in. thick logs. Cut logs into 2-1/2-in. pieces; place on ungreased baking sheets. Bake at 350° for 12-14 minutes or until lightly browned. Remove to wire racks to cool. , In a heavy saucepan or microwave, melt chocolate and remaining butter; stir until smooth. Dip one end of each cookie into chocolate, then dip into nuts; place on waxed paper until chocolate is set.

FANCY PEANUT BUTTER COOKIES

Steps:

• In a large bowl, cream the shortening, peanut butter and sugars until light and fluffy, about 4 minutes. Add eggs, one at a time, beating well after each addition. Beat in milk and vanilla. Combine the flour, baking soda and salt; gradually add to the creamed mixture and mix well. , Roll into 1-in. balls. Place 2 in. apart on ungreased baking sheets. Bake at 375° for 10-12 minutes or until golden brown. Remove to wire racks. , For frosting, in a large bowl, cream the butter, shortening, peanut butter and confectioners' sugar until light and fluffy. Beat in the milk, vanilla and salt until smooth. Frost cookies. Combine melted chips and milk; drizzle over frosting.

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.