OLD FASHIONED BUTTER COOKIES WITH BUTTER FROSTING
These are cookies my mother has been making since I was a little girl. They are melt-in-your-mouth delicious!
Provided by Becky
Categories Desserts Cookies Sugar Cookies
Yield 72
Number Of Ingredients 13
Steps:
- Beat 1 cup softened butter with white sugar in a large bowl until creamy. Beat egg, whole milk, and 1 1/2 teaspoons vanilla extract into butter mixture until smooth. Whisk flour, baking powder, and salt in a separate bowl and gradually stir dry ingredients into moist ingredients to make a smooth dough. Chill dough in refrigerator for 2 to 3 hours.
- Preheat oven to 400 degrees F (200 degrees C). Dust a pastry cloth or kitchen towel generously with flour.
- Divide dough into thirds and roll each third out 1/8-inch thick on the prepared pastry cloth. Cut shapes out of the rolled dough with cookie cutters. Place cookies onto ungreased baking sheets.
- Bake in the preheated oven until cookies are barely browned, 5 to 8 minutes. Let cookies cool on baking sheets for 5 minutes before removing to finish cooling on a wire rack.
- Beat 1 cup softened butter, 3 cups confectioners' sugar, 1 1/2 tablespoons vanilla extract, and evaporated milk in a bowl until smooth. Gradually stir 6 cups confectioners' sugar into mixture until combined. Beat frosting hard until fluffy; stir in additional evaporated milk or confectioners' sugar if needed to reach desired consistency. Frost cooled cookies.
Nutrition Facts : Calories 135.5 calories, Carbohydrate 21.3 g, Cholesterol 16.8 mg, Fat 5.4 g, Fiber 0.1 g, Protein 0.8 g, SaturatedFat 3.4 g, Sodium 62.7 mg, Sugar 17 g
QUAKER VANISHING OATMEAL RAISIN COOKIES
Steps:
- Heat oven to 350°F.
- In large bowl, beat butter and sugars on medium speed of electric mixer until creamy. Add eggs and vanilla; beat well. Add combined flour, baking soda, cinnamon, and salt; mix well. Add oats and raisins; mix well.
- Drop dough by rounded tablespoonfuls onto ungreased cookie sheets.
- Bake 8 to 10 minutes or until light golden brown. Cool 1 minute on cookie sheets; remove to wire rack. Cool completely. Store tightly covered.
- This recipe is made available as a courtesy by the Quaker Oats Company, a registered trademark of PepsiCo.
VANISHING OATMEAL RAISIN COOKIES
Make and share this Vanishing Oatmeal Raisin Cookies recipe from Food.com.
Provided by Dale Goodman
Categories Drop Cookies
Time 20m
Yield 48 cookies
Number Of Ingredients 11
Steps:
- Heat oven to 350°F.
- Beat together margarine and sugars until creamy.
- Add eggs and vanilla; beat well.
- Add combined flour, baking soda, cinnamon and salt; mix well.
- Stir in oats and raisins; mix well.
- Drop by rounded tablespoonfuls onto ungreased cookie sheet.
- Bake 10 to 12 minutes or until golden brown.
- Cool 2 minutes on cookie sheet; remove to wire rack.
- Makes about 4 dozen.
Nutrition Facts : Calories 109.7, Fat 4.5, SaturatedFat 2.6, Cholesterol 17.9, Sodium 89.3, Carbohydrate 16.3, Fiber 0.9, Sugar 8.4, Protein 1.6
VANISHING OATMEAL RAISIN COOKIES
Classic oatmeal raisin cookies make tasty after-school snacks or lunchbox treats.
Provided by Quaker®
Categories Trusted Brands: Recipes and Tips Quaker® Oats
Time 28m
Yield 48
Number Of Ingredients 11
Steps:
- Heat oven to 350 degrees F.
- In large bowl, beat butter and sugars on medium speed of electric mixer until creamy. Add eggs and vanilla; beat well.
- Add combined flour, baking soda, cinnamon and salt; mix well.
- Add oats and raisins; mix well.
- Drop dough by rounded tablespoonfuls onto ungreased cookie sheets.
- Bake 8 to 10 minutes or until light golden brown.
- Cool 1 minute on cookie sheets; remove to wire rack. Cool completely. Store tightly covered.
Nutrition Facts : Calories 96 calories, Carbohydrate 14.3 g, Cholesterol 16.7 mg, Fat 4 g, Fiber 0.7 g, Protein 1.5 g, SaturatedFat 2.3 g, Sodium 78.8 mg, Sugar 7.3 g
VANISHING BUTTER COOKIES
These cookies are amazing! My friend brought them to our annual Cookie Swap over the weekend and they were gobbled up!
Provided by xpnsve
Categories Drop Cookies
Time 25m
Yield 24 serving(s)
Number Of Ingredients 5
Steps:
- 1. Mix by hand cake mix and dry pudding mix thenstir in oil.
- 2. Add egg and mix thoroughly then stir in pecans.
- 3. With teaspoon or small cookie scoop place cookie dough on cookie sheet about two inches apart.
Nutrition Facts : Calories 214.4, Fat 15.8, SaturatedFat 2, Cholesterol 9.2, Sodium 142.6, Carbohydrate 17.4, Fiber 0.8, Sugar 9.4, Protein 1.7
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