Recipe for light tasting and crispy butter cookies?!
Thanks!
Answers: I want a recipe that will just melt in your mouth.
Thanks!
"Melt in your Mouth" Butter Cookies
1 cup butter or margarine
3/4 cup sugar
1 egg
1/2 teaspoon vanilla
2 1/2 cups flour
1 teaspoon baking powder
1/4 teaspoon salt
Icing (optional)
1/4 cup margarine
2 cups icing sugar
1/2 teaspoon vanilla
1 1/2-2 tablespoons milk
food coloring (optional)
--Cream butter or margarine with sugar. Add eggs and vanilla and mix. Add flour, baking powder and salt and mix well. At this point you can either roll out and cut with cookie cutters or roll dough into 1 inch balls and flatten on cookie sheet. Bake at 375F for 6 to 8 minutes until set, NOT brown. Mix icing ingredients together and ice cookies once cooled.
Enjoy!
donrt no soz
Chateline magazine has the best recipie I have ever found.
Everybody this year noticed I change recipies and really loved it
Sugar cookie cutouts
You'll need this big-batch recipe because these sugar cookies disappear in a flash. Make them all up at once or freeze a portion of the dough for another time.
Preparation time 15 minutes
Refrigeration Time 1 hour
Baking Time 8 minutes
Cooking time 15 minutes or less
Makes 8 dozen cookies, about 2-1/4 inches (5.5 cm) across
1-1/3 cups (325 mL) unsalted butter, at room temperature
2-1/2 cups (625 mL) granulated sugar
4 eggs
4 tsp (20 mL) vanilla
5 to 5-1/4 cups (1.25 to 1.3 L) all-purpose flour
2 tsp (10 mL) baking powder
1-1/2 tsp (7 mL) salt
1.In a large mixing bowl using an electric mixer, beat butter with sugar until very creamy. Beat in eggs and vanilla. In another mixing bowl, use a fork to blend 5 cups (1.25 L) flour with baking powder and salt. Gradually stir into egg mixture until just combined. Overmixing may make a tough cookie. Then, if needed, stir in remaining flour, 1 tablespoon (15 mL) at a time, until dough is soft but not sticky. All of flour may not be needed.
2.Divide dough into quarters. Form into balls, then flatten slightly. Wrap each in plastic wrap and refrigerate until firm, at least 1 hour or up to 3 days. Or overwrap with foil and freeze for up to 1 month.
3. Preheat oven to 375F (190C). Lightly grease baking sheets or coat with cooking spray. On a lightly floured surface, roll out dough 1/8 inch (0.25 cm) thick. Cut out shapes. For sharp edges, dip cookie cutter into flour before cutting each cookie. Place on greased baking sheets. Bake in centre of 375F (190C) oven until edges are lightly golden, from 8 to 10 minutes. Remove cookies from sheet to a rack to cool. Decorate with icing. Store in an airtight container, in single layers separated by waxed paper, in a cool place for up to 1 month or freeze.
First published in Chatelaine's 01/1995 issue. ? Rogers Media Publishing Inc.
CAP'N JERRY'S BROWNED BUTTER COOKIES
Nothing can match the unbelievable flavor of browned butter. These cookies are great frosted or unfrosted.
1 cup LAND O LAKES? Butter
3/4 cup sugar
1 egg
2 teaspoons vanilla
2 cups all-purpose flour
Decorator sugars
Melt 1 cup butter over medium-high heat in heavy 2-quart saucepan. Continue cooking, watching closely, until butter foams and just turns a delicate golden color (3 to 5 minutes). IMMEDIATELY REMOVE FROM HEAT. Refrigerate 30 minutes.
Heat oven to 350°F. Combine browned butter, sugar, egg and vanilla in large mixer bowl. Beat at medium speed, scraping bowl often, until well mixed (1 to 2 minutes). Reduce speed to low; add flour. Beat until well mixed (1 to 2 minutes).
Roll dough into 1-inch balls. Roll balls in decorator sugars, as desired. Place 2 inches apart onto ungreased cookie sheets. Flatten with tines of fork. Bake for 12 to 15 minutes or until light golden brown. Let stand 1 minute; remove from cookie sheets. Cool completely.
TIP: For creative designs try a variety of kitchen utensils to flatten cookies (meat fork, meat mallet, cookie stamps, pastry blender, bottom of patterned glass, etc.).