VANILLA BUTTER ROLLOUTS
Even cooks who normally shy away from cut out cookies can make these with confidence. The dough is so easy to work with after a mere 30 minutes of chilling. -Colleen Sickman, Charles City, Iowa
Provided by Taste of Home
Categories Desserts
Time 35m
Yield about 3 dozen.
Number Of Ingredients 15
Steps:
- Cream butter and sugar until light and fluffy, 5-7 minutes. Beat in vanilla and eggs, 1 at a time. Whisk together flour, baking soda, cream of tartar and salt; gradually beat into creamed mixture. Divide dough in half. Shape each into a disk; cover. Refrigerate 30 minutes or until firm enough to roll. , Preheat oven to 350°. On a lightly floured surface, roll each portion to 1/4-in. thickness. Cut with floured 2-1/2- to 3-in. cookie cutters. Place 2 in. apart on ungreased baking sheets., Bake until golden brown, 8-10 minutes. Remove from pans to wire racks to cool completely., For frosting, beat together butter, confectioners' sugar, vanilla and enough milk to reach desired consistency. If desired, tint with food coloring. Spread or pipe onto cookies; decorate as desired.
Nutrition Facts : Calories 214 calories, Fat 10g fat (6g saturated fat), Cholesterol 36mg cholesterol, Sodium 182mg sodium, Carbohydrate 29g carbohydrate (18g sugars, Fiber 0 fiber), Protein 2g protein.
VANILLA-BUTTER SUGAR COOKIES
These are one of my favorite cookies to bake for Christmas. The dough recipe is versatile and you can use it for other holidays, too. Children like to help with decorating. -Cynthia Ettel, Glencoe, Minnesota
Provided by Taste of Home
Categories Desserts
Time 45m
Yield about 7 dozen.
Number Of Ingredients 15
Steps:
- Cream butter and sugar until light and fluffy, 5-7 minutes. Beat in eggs and vanilla. In another bowl, whisk flour, salt, baking soda and cream of tartar. Gradually beat into creamed mixture. Refrigerate, covered, for 30 minutes., Preheat oven to 350°. On a lightly floured surface, roll dough to 1/4-in. thickness. Cut with floured 2-1/2-in. cookie cutters. Place 1 in. apart on ungreased baking sheets. Bake 10-12 minutes. Cool on wire racks. , For frosting, beat confectioners' sugar, butter, vanilla and enough milk to reach desired consistency. If desired, add a few drops of food coloring. Cut a small hole in the tip of a pastry bag or in a corner of a food-safe plastic bag; transfer frosting to bag. Pipe decorations. Sprinkle with colored sugar. Freeze option: Freeze undecorated cookies, layered between waxed paper, in freezer containers. To use, thaw and decorate as desired.
Nutrition Facts : Calories 80 calories, Fat 4g fat (2g saturated fat), Cholesterol 14mg cholesterol, Sodium 74mg sodium, Carbohydrate 10g carbohydrate (6g sugars, Fiber 0 fiber), Protein 1g protein.
VANILLA BUTTER ROLLOUTS RECIPE RECIPE - (4.4/5)
Provided by GinnyG
Number Of Ingredients 14
Steps:
- •In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking soda, cream of tartar and salt; gradually add to the creamed mixture and mix well. Cover and refrigerate for 30 minutes or until easy to handle. • On a lightly floured surface, roll out to 1/4-in. thickness. Cut with 2-1/2-in. cookie cutters dipped in flour. Place 2 in. apart on ungreased baking sheets. Bake at 350° for 8-10 minutes or until lightly browned. • For frosting, in a large bowl, beat the butter, confectioners' sugar, milk and vanilla until smooth. Spread or drizzle over cookies. Decorate with colored frosting and sugar if desired. Yield: about 7 dozen.
BASIC VANILLA BUTTERCREAM
Ask any pastry chef about frostings and they'll tell you that there's nothing like a good basic vanilla buttercream. This American-style vanilla buttercream from chef Billy Reece of Billy's Bakery in NYC requires just four ingredients and comes together in just about as many minutes. Smooth, fluffy, and creamy, it's ideal for all kinds of cakes, from cupcakes to multi-layered confections.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes Fillings & Frostings Buttercream Frosting Recipes
Time 5m
Yield Makes enough for 30 cupcakes
Number Of Ingredients 4
Steps:
- In the bowl of an electric mixer fitted with the paddle attachment, beat butter until smooth and creamy, 2 to 3 minutes. With mixer on low speed, add 6 cups sugar, milk, and vanilla; mix until light and fluffy. If necessary, gradually add remaining 2 cups sugar to reach desired consistency.
VANILLA BUTTER
This sweet butter is meant to be served with chocolate bread, but we think it would be an awesome addition to the weekend breakfast table. Slather it on waffles, muffins or scones.
Provided by Marian Burros
Categories dessert
Time 30m
Number Of Ingredients 3
Steps:
- Make the vanilla butter while the bread is rising. Cream the butter and sugar. Slowly beat in the vanilla.
- Transfer the mixture to a serving bowl, cover it and chill. Remove it from the refrigerator at least 30 minutes before serving. The butter should be soft and spreadable.
Nutrition Facts : @context http, Calories 206, UnsaturatedFat 5 grams, Carbohydrate 12 grams, Fat 17 grams, Protein 0 grams, SaturatedFat 11 grams, Sodium 3 milligrams, Sugar 11 grams, TransFat 1 gram
GRANDMOTHER'S OLD FASHIONED BUTTER ROLL
If you like butter, you'll love these simple but delicious butter rolls. They're baked in a sweet milk sauce. Just the thing for a cold morning.
Provided by Donna Young
Categories Bread Quick Bread Recipes
Time 1h10m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 7x11 inch baking pan.
- In a large bowl, mix together flour and salt. Cut shortening in thoroughly with a pastry blender until mixture resembles breadcrumbs. Stir in water and press dough together with your hands. Roll out pastry into a large rectangle. Spread the butter evenly over the pastry, then sprinkle on 1/4 cup sugar and nutmeg. Roll up the dough jelly roll style and pinch to seal. Cut into 12 even slices. Place the rolls in the prepared pan.
- In a small saucepan, heat milk, 2/3 cup sugar and vanilla until mixture begins to bubble. Pour milk mixture over rolls.
- Bake in preheated oven until brown, about 30 to 40 minutes.
Nutrition Facts : Calories 409.7 calories, Carbohydrate 33.2 g, Cholesterol 33.8 mg, Fat 29.6 g, Fiber 0.6 g, Protein 3.6 g, SaturatedFat 12.1 g, Sodium 195.8 mg, Sugar 17.3 g
VANILLA BUTTER ROLLOUT COOKIES
I never thought I could make a better sugar cookie that the ones that came out of the Pillsbury Dough Boy's tube. I was so wrong! I found this recipe in my Taste of Home Best of Country Cookies book. Only butter for this recipe, no substitutes.
Provided by Kit_Kat
Categories Dessert
Time 25m
Yield 7 dozen
Number Of Ingredients 15
Steps:
- In a mixing bowl, cream butter and sugar.
- Add eggs, one at a time, beating well after each addition.
- Beat in vanilla.
- Combine remaining ingredients in a separate bowl; whisk to combine.
- Gradually add dry ingredients to creamed mixture.
- Divide dough in half, flatten into disks and wrap in plastic wrap.
- Refrigerate 30 minutes, or until easy to work with.
- On a lightly floured surface roll dough out to 1/4 inch thickness.
- Cut with desired cookie cutters that have been dipped in flour.
- Place 2 inches apart on ungreased cookie sheet.
- Bake at 350°F for 8-10 minutes or until lightly browned.
- Frosting:.
- Combine all frosting ingredients in a mixing bowl.
- Beat until smooth and fluffy.
- Decorate cookies as desired.
Nutrition Facts : Calories 1100.3, Fat 51.8, SaturatedFat 32, Cholesterol 192.4, Sodium 889.1, Carbohydrate 149.9, Fiber 1.9, Sugar 94, Protein 10
VANILLA BUTTERCREAM FROSTING
For many people, cake is just the delivery vehicle for the real star of the show-the frosting. If you agree, you'll love this five-star buttercream frosting recipe. It's rich, sweet and foolproof. With 4 ingredients and 10 minutes of effort, this vanilla buttercream frosting will be ready to turn any cake, cookie or cupcake into a special-occasion dessert-never underestimate the power of a good frosting! Memorize this recipe and you'll always have a frosting to complement whatever's for dessert. (P.S. If you fall for this recipe, you'll be glad to know there's a 2.0 version: Marshmallow Buttercream Frosting is a must try!)
Provided by Betty Crocker Kitchens
Categories Dessert
Time 10m
Yield 12
Number Of Ingredients 4
Steps:
- In medium bowl, mix powdered sugar and butter with spoon or electric mixer on low speed. Stir in vanilla and 1 tablespoon of the milk.
- Gradually beat in just enough remaining milk to make frosting smooth and spreadable. If frosting is too thick, beat in more milk, a few drops at a time. If frosting becomes too thin, beat in a small amount of powdered sugar. Frosts 13x9-inch cake generously, or fills and frosts an 8- or 9-inch two-layer cake.
Nutrition Facts : Calories 170, Carbohydrate 30 g, Cholesterol 15 mg, Fat 1, Fiber 0 g, Protein 0 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 35 mg, Sugar 29 g, TransFat 0 g
ROLL OUT CLASSIC BUTTER - SUGAR COOKIES (CHRISTMAS OR HOLIDAYS)
I am so surprised that this recipe hasn't been posted yet! I've seen this recipe in so many books that it's a classic. This is easiest when made with a stand mixer. The recipe doubles nicely, in fact I rarely make a single batch. Make sure to use either parchment paper or better yet a Silpat or other silicone baking mat. You can roll them out the traditional way without the parchment but the method I use is much less mess and results in more tender cookies because no additional flour is added that could toughen them. There is no need to wash the mats between batches or change the parchment until you are done. If you own a Dobord this is the recipe to use it with. These are great glazed or not, decorated or not. If you are making 3D cookies or any shape that you don't want to spread too much you can leave out the baking powder. The yield is approximate as it really depends on the size of the cookies.
Provided by MarielC
Categories Dessert
Time 2h20m
Yield 3 dozen
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F.
- Line some cookie sheets with either silicone baking mats or parchment paper.
- In a large bowl, cream the butter and sugar with a mixer paddle attachment for two minutes. Stop and scrape the bowl.
- Cream the mixture for an additional minute.
- Beat in the egg and vanilla extract. Beat until well combined.
- Sift together baking powder and flour. Add the flour mixture 1 cup at a time to the creamed butter and sugar mixture. Mix thoroughly after each addition. Blend in the last cup of flour by hand. The dough will be stiff.
- Divide the dough into two balls. Wrap with plastic wrap and refrigerate for at least one hour.
- Roll out one ball of dough between two sheets of parchment paper to about 1/4 inch thick. Remove the top sheet of parchment paper and run a floured metal spatula under the dough to loosen it a bit.
- Cut cookies with cookie cutters of your choice. Dip them in flour before each use.
- Carefully place the cut out cookies onto prepared cookie sheets.
- If you own a Dobord adjust to 1/4 inch. Line Dobord bottom plate with parchment paper. Cut another sheet of parchment paper and roll out dough between that and the lined bottom. Cut out cookies with cookie cutters dipped in flour before each use.
- Bake cookies for 8 to 10 minutes or until they just start to brown. Let the cookies rest on the cookie sheet for 5 to 10 minutes before removing them to a cooling rack. Cool completely before glazing. Repeat process with second ball of dough.
- For Glaze (if using): In a mixing bowl thoroughly mix the sugar and the milk. The mixture should be very soft and have a heavy cream texture before you add the corn syrup. Add the corn syrup and mix just until combined. Mix in the extract and food coloring if you are planning on using only one color. If using many colors, divide up the glaze in to as many bowls as you need. Color each one using gel or paste food coloring (mix in a small bit at a time using a toothpick until you get the color you want). Use a small pastry brush to glaze the cookies. Paint the entire tops of the cookies with a thin layer of glaze and place back on the cooling racks to dry. Depending on temperature and humidity it will take between 6 and 12 hours for the glaze to dry completely.
Nutrition Facts : Calories 2063.2, Fat 65.8, SaturatedFat 40.5, Cholesterol 230.4, Sodium 214.6, Carbohydrate 359.3, Fiber 3.4, Sugar 230.4, Protein 17
CHRISTMAS VANILLA BUTTER CUTOUTS
Cutout cookies are a favorite at Christmas and this is a simple recipe your family will love. The cookies have a delicious buttery vanilla flavor. They're tasty on their own but go crazy with decorating too. A fun cookie to have kids help in the kitchen with.
Provided by Nancy Maiorana
Categories Cookies
Time 30m
Number Of Ingredients 5
Steps:
- 1. Cream butter and sugar.
- 2. Blend in egg and vanilla.
- 3. Add flour and mix well.
- 4. Cover in plastic wrap and chill for at least an hour.
- 5. Roll out to about 1/4 inch thickness.
- 6. Cut out shapes with your favorite cookie cutters.
- 7. Place on ungreased cookie sheet.
- 8. Bake at 375 degrees until light brown (about 8 min).
- 9. Ice when cooled with your favorite vanilla cookie glaze or icing.
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