Farm Cookies Recipes

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OLD FASHIONED SOUR CREAM COOKIES



Old Fashioned Sour Cream Cookies image

These old-fashioned Sour Cream Cookies are a light and soft sugar cookie and are always a crowd pleaser! It's the perfect cookie recipe on its own, but even better with an optional buttercream frosting!

Provided by Deanne Frieders - This Farm Girl Cooks

Categories     Desserts

Time 4h25m

Number Of Ingredients 13

1 cup unsalted butter at room temperature
16 ounces powdered sugar
1-2 Tablespoons whole milk as needed
1 teaspoon vanilla extract
1 cup unsalted butter, softened
1 ¾ cup sugar
1 cup sour cream, at room temperature
2 large eggs, at room temperature
1 teaspoon vanilla
3 ½ cups all purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt

Steps:

  • In a large bowl, cream butter and sugar until light and creamy. You can use a stand mixer fitted with a paddle attachment or a large bowl and electric hand mixer.
  • Add the sour cream, eggs, and vanilla. Beat well, stopping to scrape the bottom and sides of your bowl, to incorporate ingredients until smooth.
  • Add the flour, baking soda, baking powder, and salt and beat on low until dry ingredients are combined.
  • The dough will be very soft and this is what we're looking for. Refrigerate overnight.
  • Preheat oven to 350°F. Portion cookies using a tablespoon or cookie scoop. Portion cookies and roll into a ball between hands. Add cookie balls to a greased baking sheet.
  • Bake for 11-12 minutes until the center is set and the edges are just starting to turn a light golden brown.
  • Cream the butter in a large bowl using a stand mixer with a paddle attachment or a hand mixer.
  • Add the powdered sugar and mix on low-speed until all of the sugar is combined.
  • Add in milk, 1 Tbsp at a time and vanilla extract to reach desired consistency.

Nutrition Facts : Calories 179 calories, Carbohydrate 24 grams carbohydrates, Cholesterol 31 milligrams cholesterol, Fat 9 grams fat, Fiber 0 grams fiber, Protein 1 grams protein, SaturatedFat 5 grams saturated fat, ServingSize 1, Sodium 65 grams sodium, Sugar 17 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 3 grams unsaturated fat

FARM COOKIES



Farm Cookies image

Make and share this Farm Cookies recipe from Food.com.

Provided by Sky Valley Cook

Categories     Dessert

Time 23m

Yield 60 cookies

Number Of Ingredients 13

2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup butter, softened
1 cup packed brown sugar
1 cup granulated sugar
2 eggs, beaten
1 teaspoon vanilla
2 cups quick-cooking oatmeal
2 cups corn flakes
1 cup flaked coconut
1 cup chopped walnuts or 1 cup chopped pecans

Steps:

  • Preheat oven to 375 degrees.
  • In small bowl, mix together flour, baking powder, baking soda, and salt. Mixing well after each addition. Set aside.
  • In large bowl, mix butter, both sugars, eggs, and vanilla. Mixing well after each addition. Add flour mixture and mix until blended.
  • Add oatmeal, cornflakes, coconut, and nuts. Dough will be stiff. Roll dough into 1 inch balls and place onto ungreased cookie sheet. Slightly flatten balls of dough with bottom of glass.
  • Bake for 8-10 minutes or until done.

PISTACHIO LINZER COOKIES



Pistachio Linzer Cookies image

Provided by Molly Yeh

Categories     dessert

Time 1h15m

Yield 12 sandwich cookies

Number Of Ingredients 11

2 sticks (1 cup) unsalted butter, at room temperature
1 cup sugar
3/4 teaspoon kosher salt
1 large egg
1 1/2 teaspoons vanilla extract
1/2 teaspoon almond extract
3 cups all-purpose flour, plus more for dusting
2 cups white chocolate chips
1/2 cup finely ground roasted pistachios, plus more for topping
A drop of green food coloring, optional
Sprinkles, for topping, optional

Steps:

  • Preheat the oven to 350 degrees F and line 2 baking sheets with parchment.
  • In the bowl of a stand mixer, cream together the butter, sugar and salt until pale and fluffy, about 3 minutes. Beat in the egg and vanilla and almond extracts. Gradually mix in the flour until combined.
  • Turn the dough out onto a lightly floured surface. (Alternatively, you can divide it in half, wrap it in plastic wrap and refrigerate it for up to 2 days before proceeding to the next step.) Roll out the dough until it's 3/16 inch thick. Cut out twelve 3-inch circles using a cookie or biscuit cutter. Use a 3/4- to 1-inch-wide star cookie cutter or smaller circle to cut out a hole in the center. Place the cookies on one of the prepared baking sheets. Reroll the dough and cutouts and punch out 12 more 3-inch circles. Place the circles on the second baking sheet.
  • Bake the cookies until set but still pale, about 10 minutes. Cool completely on a wire rack.
  • In a double boiler, melt the white chocolate chips. Stir in the pistachios and a drop of green food coloring, if desired.
  • Once the cookies are cool, spread a thick layer of the white chocolate in the center of a cookie and then squish into a sandwich with one of the cutout cookies. Sprinkle the center with additional pistachios and/or sprinkles, if using. Repeat with the remaining cookies. Let stand at room temperature or in the fridge until set, about 5 minutes.

PEPPERIDGE FARM MILANO COOKIES



Pepperidge Farm Milano Cookies image

This is posted in response to a recipe request. Found on an epicurious board. Does not include cooling time.

Provided by skat5762

Categories     Dessert

Time 35m

Yield 25 serving(s)

Number Of Ingredients 6

1 cup softened butter
3/4 cup light brown sugar
2 teaspoons vanilla extract
2 cups all-purpose flour
1 tablespoon butter
1 cup semi-sweet chocolate chips or 1 cup milk chocolate chips

Steps:

  • Preheat oven to 325ºF.
  • In a bowl, cream together the 1 cup butter and sugar.
  • Add vanilla extract and flour; mix until smooth.
  • Shape level teaspoons of dough into log shapes.
  • Place on cookie sheet 2 inches apart.
  • Bake for 17 to 19 minutes or until golden brown.
  • Cool.
  • Microwave chocolate chips and the 1 tablespoon butter for 2 minutes; stir until smooth.
  • Spread chocolate on flat side of cookie and top with the other.

PEPPERIDGE FARMS SAUSALITO COOKIES (COPYCAT)



Pepperidge Farms Sausalito Cookies (Copycat) image

Pepperidge Farms cookies are so expensive. I find making my own are better and I enjoy them so much more. Tell your friends you made them and impress their socks off!

Provided by Redneck Epicurean

Categories     Dessert

Time 20m

Yield 1 big batch

Number Of Ingredients 11

1 lb butter, softened
2 eggs
2 teaspoons vanilla
1 1/2 cups granulated sugar
1 1/2 cups brown sugar
1 teaspoon baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
5 cups all-purpose flour
1.5 (12 ounce) packages semi-sweet chocolate chips
3 cups macadamia nuts, chopped

Steps:

  • Preheat the oven to 375 degrees.
  • Cream butter, eggs, and vanilla in a bowl.
  • In a separate bowl, sift all dry ingredients.
  • While the mixer runs on low, add the dry ingredients to the butter mixture until blended.
  • Fold in the chips and nuts.
  • Form into balls and place 1-inch apart on an ungreased cookie sheet.
  • Bake for 10 minutes or until golden brown.

Nutrition Facts : Calories 13439.5, Fat 842, SaturatedFat 376.3, Cholesterol 1399.1, Sodium 7549.6, Carbohydrate 1478.8, Fiber 81.6, Sugar 917.5, Protein 134.2

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