Does anyone have a recipe for those butter cookies you buy in the tin?!
Answers: The ones that are always at WalMart in the round tins for $2.00 or so...does anyone know how to make them? They're delicious, and I'm just wondering if I could make them BETTER (since homemade always tends to be better). If anyone has a recipe or a link to one, let me know! Thanks!
Short Bread cookies
1 cup butter
1/3 cup fruit sugar
1 1/2 to 2 cups flour
1/2 teaspoon salt
100 gram package ground almonds (approx.1/4 cup)
Extra fruit sugar (about 1/3 cup)
Put all ingredients into a bowl. Mix together with a mixer. Take by the teaspoon and shape into crescent shapes and place on an ungreased cookie sheet. Bake at 275 degrees for 15-20 minutes. They should not be brown. Roll in the extra fruit sugar while still warm.
OR TRY THESE
Amish Surgar cookies
1 cup sugar
1 cup powdered sugar
1 cup butter or margarine
1 cup cooking oil
2 eggs
4 1/2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon cream of tartar
1 teaspoon vanilla
Combine sugars, butter and oil, beat well. Add eggs and mix well. Add flour, baking powder, baking soda, cream of tartar and vanilla. Cover with plastic wrap and put in the refrigerator overnight. Make into small balls and flatten slightly with a fork. Bake at 375 degrees for 10-12 minutes. Do not over cook.
Ginger snaps
1/2 cup shortening
1 cup sugar
1 egg
1/3 cup molasses
2 cups flour
2 teaspoons baking soda
2 teaspoons ginger
1 teaspoon cinnamon
Preheat oven to 350 degrees. Put shortening and sugar in a large bowl. Beat well. Add eggs and molasses and beat until light. Stir flour, baking soda, ginger and cinnamon. Roll pieces of dough into small balls. Place into a greased cookie sheet. Sprinkle the tops with a little white sugar. Bake 12-14 minutes. Let cool and enjoy!
Butter Cookies
1/2 cup butter
1 cup sugar
1 egg
3/4 teaspoon vanilla
1 1/2 cups flour
2 teaspoons baking powder
1/4 teaspoon salt
1. Cream butter and sugar. 2. Add egg and vanilla. 3. Add remaining ingredients. 4. Mix well. Chill for 1 hour. Roll out and cut your favorite shapes. Bake at 350 degrees for 10 minutes. Add icing (optional).
Closest in taste would be the tubes of Pillsbury sugar cookie dough, baked at home, sprinkle lightly with sugar if you like.
They are Danish Butter Cookies and here are some recipes for that type of cookie:
DANSKE SMORKAGER OR DANISH BUTTER
COOKIES
1 1/4 cups butter
1 1/2 cups sugar
3 egg yolks, unbeaten
2 1/2 cups flour
1 tsp. soda
1 tsp. cream of tartar
1 1/2 tsp. almond flavoring
Thoroughly cream butter (butter) and sugar. Beat in egg yolks, one at a time. Add remaining ingredients, mix and chill in a covered bowl. Roll dough into small walnut sized balls and place on an ungreased cookie sheet. Press dough with any press dipped in sugar. Bake at 325 degrees for 12-15 minutes. Remove immediately from the cookie sheet. Makes about 2 1/2 dozen.
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DANISH BUTTER COOKIES
1 lb. butter
3 eggs
6 c. flour
1/4 cup cream or Top milk
2 cups sugar
2 tsp. baking powder
1 tbsp. vanilla or almond extract
1/2 tsp. salt
Cream butter and sugar. Add eggs, one at a time. Beat well. Add cream, vanilla, salt, flour, and baking powder. Bake at 400 to 425 degrees for 10 to 15 minutes. Use cookie press.
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Spritz cookies are also close to tasting like the Danish Butter cookies:
BASIC SPRITZ COOKIES
3/4 cup butter
3/4 cup granulated sugar
1 lg. egg
2 tsp. vanilla extract
2 1/4 cups sifted all-purpose flour
1/4 tsp. baking powder
1/4 tsp. salt
1. With electric mixer at high speed, cream butter, shortening until soft.
2. Add sugar gradually, continuing to cream, about 5 minutes until light and fluffy.
3. Add egg and vanilla; beat well.
4. Sift flour, baking powder and salt together; add in 3 additions by hand or with electric mixer; mix well after each addition; dough will be stiff.
5. Shape dough into 2 rolls; wrap in plastic film, foil or waxed paper; refrigerate at least 1 hour.
6. Assemble and fill Gun with cookie dough fit desired Cookie Disc onto filled Barrel; attach Cap securely in place on barrel.
7. Bake 7-8 minutes at 375 degrees or until just staring to turn light golden around edges, being careful not to overbake.
8. Makes 6-7 dozen cookies.
Variations: The Basic Spritz recipe may be varied in flavor and appearance by using different spices and/or extracts, or by adding food coloring to the dough in step #3. The following 6 varieties will give you a good start.
Coffee-Maple Cookies: Substitute 2 teaspoons maple extract for vanilla; add 2 tablespoons instant coffee powder in Step #3.
Lemon Cookies: Substitute 2 teaspoons lemon extract for vanilla; add 1 tablespoon freshly grated lemon peel in Step #3.
Eggnog Cookies: Add 1/2 teaspoon ground nutmeg and sift with flour.
Raspberry-Nut Cookies: Substitute 1 1/2 teaspoons coconut or black walnut extract for vanilla; add 2 tablespoons seedless red raspberry jam in Step #3. Sprinkle with chopped nuts before baking.
Chocolate-Almond Cookies: Decrease vanilla extract to 1 teaspoon; add 1 teaspoon almond extract and 3 tablespoons cocoa in Step #3.
Orange Cookies: Substitute 2 teaspoons orange extract for vanilla; add 1 tablespoon freshly grated orange peel in Step #3.
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SPRITZ COOKIES
1 cup butter, softened
3/4 cup sugar
1 tsp. almond extract
1 egg, slightly beaten
2 1/2 cups flour
1/2 tsp. baking powder
1/4 tsp. salt
Mix butter and sugar, add almond extract and egg. Add dry ingredients and mix at low speed until blended and dough forms. Cover, wrap and refrigerate if necessary. Press out the cookies with a cookie press and bake at 400 degrees for 5 to 8 minutes.
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Spritz Blossoms
about 7 dozen cookies
Prep: 40 minutes
Bake: 7 minutes/batch
Ingredients
1-1/2 cups butter, softened
1 cup packed brown sugar
1 teaspoon baking powder
1 egg
1 teaspoon vanilla
1/2 teaspoon almond extract
3-1/2 cups all-purpose flour
1 recipe Powdered Sugar Icing
Coarse sugar; silver dragees
Directions
1. Preheat oven to 375F. In large bowl beat butter on medium to high speed 30 seconds. Add brown sugar and baking powder; beat until combined, scraping sides of bowl. Beat in egg, vanilla, and extract until combined. Beat in as much flour as you can; stir in remaining flour.
2. Push dough through cookie press onto ungreased cookie sheet. Bake 7 to
9 minutes or until edges are lightly browned. Transfer to wire rack to cool.
3. Brush with Powdered Sugar Icing; sprinkle with sugar. Place a dragee in center. Dry 30 minutes on waxed paper. Makes 80.
4. Store in airtight container in single layer at room temperature up to 3 days. Freeze up to 3 months.