Butter cookie recipes.?!
What is your best butter cookie recipe!? One place I went to made the best!. They have gone out of business, but I would like to try to make some from scratch!. ThanksWww@FoodAQ@Com
Answers:
Butter Cookies
Ingredients
1 cup softened butter
2/3 cup granulated sugar
2 cups all-purpose flour
2 tablespoons all-purpose flour
2 teaspoons vanilla extract
1 pinch salt
4 teaspoons sugar (optional)
Directions
1!. Preheat oven to 350 degrees!.
2!. Cream butter and sugar until fluffy!.
3!. Mix in vanilla extract!.
4!. Mix in flour gradually!.
5!. Using a small cookie scoop, roll dough into balls and slightly flatten on ungreased cookie sheets!.
6!. Flatten cookies with the bottom of a glass dipped in sugar if desired!.
7!. Bake until golden brown (approximately 12-15 minutes!.
Makes about 2 dozen!.
---
NEIMAN-MARCUS COOKIES
2 cups butter
24 oz!. chocolate chips
4 cups flour
2 cups brown sugar
2 tsp!. soda
1 tsp!. salt
2 cups sugar
1 8 oz!. Hershey Bar (grated)
5 cups blended oatmeal
4 eggs
2 tsp!. baking powder
2 tsp!. vanilla
3 cups chopped nuts
(your choice)
Measure oatmeal, and blend in a blender to a fine powder!. Cream the
butter and both sugars!. Add eggs and vanilla, mix together with flour,
oatmeal, salt, baking powder, and soda!. Add chocolate chips, Hershey
Bar, and nuts!. Roll into balls, and place two inches apart on a cookie
sheet
Bake for 10 minutes at 375 degrees!. Makes 112 cookies!.
Cost me $250!.00 for that I thought I would share!.
===
CHOCOLATE BROWNIE COOKIES
These are one of my signature cookies!. They taste like miniature brownies — but oh, the texture! They're reminiscent of a meringue, with a soft, chewy, fudgy center and a crisp exterior that crackles appealingly!. Since these cookies are smaller and less dense, they have an elegance that brownies lack!. And they don't require the same commitment as a big, gooey bar!. I can never eat just one of these!. They are also a particular favorite of Gramercy Tavern owner Danny Meyer, who can't eat just one, either!
1/4 cup all-purpose flour
1/4 teaspoon baking powder
1/8 teaspoon salt
2 large eggs
2/3 cup sugar
1/2 tablespoon brewed espresso
1 teaspoon vanilla extract
2 tablespoons unsalted butter
8 ounces bittersweet chocolate, chopped
2 ounces unsweetened chocolate, chopped
1/2 cup toasted nuts or dried cherries - optional
1!. Preheat oven to 375°F!. Line 2 baking sheets with parchment paper!.
2!. In a small bowl, whisk together the flour, baking powder, and salt!. Set aside!.
3!. In the bowl of an electric mixer, briefly whip the eggs to break them up!. Add the sugar, espresso, and vanilla and beat on high speed for 15 minutes, until thick!.
4!. While the eggs are whipping, place the butter in the top of a double boiler, or in a small metal bowl suspended over a pot of simmering (not boiling) water, and scatter the extra-bittersweet and unsweetened chocolate on top!. Heat until the butter and chocolate melt!. Remove the boiler top from over the water and stir the chocolate and butter until smooth!.
5!. Gently fold the chocolate mixture into the egg mixture until partially combined (there should still be some streaks)!. Add the flour mixture to the batter and carefully fold it in!. If the batter is very runny, let it rest until it thickens slightly, about 5 minutes!.
6!. Drop the batter by heaping teaspoonfuls onto the prepared baking sheets and bake until puffed and cracked, 8 to 9 minutes!. Cool on a wire rack before removing from the baking sheets!.
Makes 5 dozen cookies!.
MINT CHOCOLATE COOKIES
Sifting powdered sugar over the cooled cookies adds a festive touch!. (It would also be an easy kitchen project for the kids!.)
1 cup (2 sticks) unsalted butter, room temperature
1 3/4 cups sugar
2 large eggs
3/4 teaspoon peppermint extract
2 cups all purpose flour
1 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
Preheat oven to 350°F!. Line 2 baking sheets with parchment paper!. Using electric mixer, beat butter and sugar in large bowl until well blended!. Beat in eggs and peppermint extract!. Add flour, cocoa powder, baking soda, baking powder and salt and beat until well blended!. Form dough into 1-inch balls!. Place 2 inches apart on prepared baking sheets!. Flatten balls slightly to 1 1/2-inch rounds!.
Bake cookies until edges begin to firm but center still appears soft, about 13 minutes!. Cool on baking sheets 5 minutes!. Transfer cookies to racks and cool completely!. (Cookies can be prepared up to 5 days ahead!. Store in airtight container at room temperature!.)Www@FoodAQ@Com
Ingredients
1 cup softened butter
2/3 cup granulated sugar
2 cups all-purpose flour
2 tablespoons all-purpose flour
2 teaspoons vanilla extract
1 pinch salt
4 teaspoons sugar (optional)
Directions
1!. Preheat oven to 350 degrees!.
2!. Cream butter and sugar until fluffy!.
3!. Mix in vanilla extract!.
4!. Mix in flour gradually!.
5!. Using a small cookie scoop, roll dough into balls and slightly flatten on ungreased cookie sheets!.
6!. Flatten cookies with the bottom of a glass dipped in sugar if desired!.
7!. Bake until golden brown (approximately 12-15 minutes!.
Makes about 2 dozen!.
---
NEIMAN-MARCUS COOKIES
2 cups butter
24 oz!. chocolate chips
4 cups flour
2 cups brown sugar
2 tsp!. soda
1 tsp!. salt
2 cups sugar
1 8 oz!. Hershey Bar (grated)
5 cups blended oatmeal
4 eggs
2 tsp!. baking powder
2 tsp!. vanilla
3 cups chopped nuts
(your choice)
Measure oatmeal, and blend in a blender to a fine powder!. Cream the
butter and both sugars!. Add eggs and vanilla, mix together with flour,
oatmeal, salt, baking powder, and soda!. Add chocolate chips, Hershey
Bar, and nuts!. Roll into balls, and place two inches apart on a cookie
sheet
Bake for 10 minutes at 375 degrees!. Makes 112 cookies!.
Cost me $250!.00 for that I thought I would share!.
===
CHOCOLATE BROWNIE COOKIES
These are one of my signature cookies!. They taste like miniature brownies — but oh, the texture! They're reminiscent of a meringue, with a soft, chewy, fudgy center and a crisp exterior that crackles appealingly!. Since these cookies are smaller and less dense, they have an elegance that brownies lack!. And they don't require the same commitment as a big, gooey bar!. I can never eat just one of these!. They are also a particular favorite of Gramercy Tavern owner Danny Meyer, who can't eat just one, either!
1/4 cup all-purpose flour
1/4 teaspoon baking powder
1/8 teaspoon salt
2 large eggs
2/3 cup sugar
1/2 tablespoon brewed espresso
1 teaspoon vanilla extract
2 tablespoons unsalted butter
8 ounces bittersweet chocolate, chopped
2 ounces unsweetened chocolate, chopped
1/2 cup toasted nuts or dried cherries - optional
1!. Preheat oven to 375°F!. Line 2 baking sheets with parchment paper!.
2!. In a small bowl, whisk together the flour, baking powder, and salt!. Set aside!.
3!. In the bowl of an electric mixer, briefly whip the eggs to break them up!. Add the sugar, espresso, and vanilla and beat on high speed for 15 minutes, until thick!.
4!. While the eggs are whipping, place the butter in the top of a double boiler, or in a small metal bowl suspended over a pot of simmering (not boiling) water, and scatter the extra-bittersweet and unsweetened chocolate on top!. Heat until the butter and chocolate melt!. Remove the boiler top from over the water and stir the chocolate and butter until smooth!.
5!. Gently fold the chocolate mixture into the egg mixture until partially combined (there should still be some streaks)!. Add the flour mixture to the batter and carefully fold it in!. If the batter is very runny, let it rest until it thickens slightly, about 5 minutes!.
6!. Drop the batter by heaping teaspoonfuls onto the prepared baking sheets and bake until puffed and cracked, 8 to 9 minutes!. Cool on a wire rack before removing from the baking sheets!.
Makes 5 dozen cookies!.
MINT CHOCOLATE COOKIES
Sifting powdered sugar over the cooled cookies adds a festive touch!. (It would also be an easy kitchen project for the kids!.)
1 cup (2 sticks) unsalted butter, room temperature
1 3/4 cups sugar
2 large eggs
3/4 teaspoon peppermint extract
2 cups all purpose flour
1 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
Preheat oven to 350°F!. Line 2 baking sheets with parchment paper!. Using electric mixer, beat butter and sugar in large bowl until well blended!. Beat in eggs and peppermint extract!. Add flour, cocoa powder, baking soda, baking powder and salt and beat until well blended!. Form dough into 1-inch balls!. Place 2 inches apart on prepared baking sheets!. Flatten balls slightly to 1 1/2-inch rounds!.
Bake cookies until edges begin to firm but center still appears soft, about 13 minutes!. Cool on baking sheets 5 minutes!. Transfer cookies to racks and cool completely!. (Cookies can be prepared up to 5 days ahead!. Store in airtight container at room temperature!.)Www@FoodAQ@Com
Buy a pound of Land O' Lakes butter!. The recipe for butter cookies is printed on the inside of the box! And it's a really good recipe!.!.!.Www@FoodAQ@Com
tastyrecipe!.net has em allWww@FoodAQ@Com