BUTTER COOKIES RECIPE: HOW TO MAKE IT
This great butter cookie recipe is a favorite of my nephews, who love the creamy frosting. —Ruth Griggs, South Hill, Virginia
Provided by Taste of Home
Categories Desserts
Total Time 35 minutes
Prep Time 25 minutes
Cook Time 10 minutes
Yield about 6-1/2 dozen.
Number Of Ingredients 13
Steps:
- Preheat oven to 375°. Cream butter and sugar until light and fluffy, 5-7 minutes. Beat in egg and vanilla. In another bowl, whisk flour, baking powder and salt; gradually beat into creamed mixture., Using a cookie press fitted with a heart disk, press dough 1 in. apart onto ungreased baking sheets. Bake until set but not brown, 6-8 minutes. Cool on wire racks., For frosting, beat butter, confectioners' sugar, vanilla and enough milk to reach a spreading consistency. If desired, tint with food coloring. Decorate cookies as desired.
Nutrition Facts : Calories 157 calories, FatContent 7g fat (4g saturated fat), CholesterolContent 24mg cholesterol, SodiumContent 99mg sodium, CarbohydrateContent 22g carbohydrate (15g sugars, FiberContent 0 fiber), ProteinContent 1g protein.
CHEWY APPLE OATMEAL COOKIES RECIPE: HOW TO MAKE IT
My family has always loved oatmeal raisin cookies, but I wanted to try something new with the classic recipe. We enjoy apples, and I thought oatmeal apple cookies would make a great twist. —Jan Marshall, Fenton, Missouri
Provided by Taste of Home
Categories Desserts
Total Time 30 minutes
Prep Time 20 minutes
Cook Time 10 minutes
Yield 4 dozen.
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. In a large bowl, cream butter and sugars until light and fluffy, 5-7 minutes. Beat in eggs and vanilla. Combine the flour, cinnamon, baking soda and salt; gradually add to creamed mixture and mix well. Stir in oats and apples. , Drop by rounded tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake until golden brown, 10-12 minutes. Let stand for 1 minute before removing to wire racks.
Nutrition Facts : Calories 97 calories, FatContent 4g fat (3g saturated fat), CholesterolContent 19mg cholesterol, SodiumContent 71mg sodium, CarbohydrateContent 14g carbohydrate (7g sugars, FiberContent 1g fiber), ProteinContent 1g protein.
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Total Time 20 minutes
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- Bake 8 to 10 minutes or until light brown. Remove from cookie sheet to wire rack; cool. Store loosely covered.
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Reviews 3.5
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- Bake cookies, rotating baking sheets top to bottom and front to back halfway through, until golden brown at the edges, 13–16 minutes. Let cookies cool 5 minutes on baking sheets then transfer to a wire rack and let cool completely. Let 1 baking sheet cool, then repeat process with remaining dough to make 8 more cookies (they may bake slightly faster). Do ahead: Cookies can be made 5 days ahead. Store airtight at room temperature.
TOFFEE APPLE OATMEAL COOKIES | LOVE AND OLIVE OIL
From loveandoliveoil.com
Total Time 45 minutes
- Preheat oven to 325 degrees F, 350 degrees F if you don’t want your cookies to spread as much. Line two heavyweight, light to medium colored baking sheets with parchment paper.In a mixing bowl or the bowl of a stand mixer, cream butter until fluffy. Add sugar, brown sugar, baking soda and salt and beat on medium-high speed until light and fluffy, about 2-3 minutes.Add eggs, one at a time, mixing until each egg is incorporated and emulsified, scraping down the side of the bowl between as necessary.Add flour and cinnamon and mix on low speed until flour is almost fully incorporated; add oats and mix until just combined. Mix in apples and toffee bits.Scoop balls of dough onto prepared cookie sheet, using a medium (#40) cookie scoop (or a scant 2 tablespoons of dough), leaving 2-3 inches of space between cookies as they will spread quite a bit.The shape in which the cookies bake depends on a lot of factors, primarily the dough temperature and shape. If you want flatter cookies like mine, use room temperature dough and press down the balls slightly into puck shapes (it’s pretty sticky, but should be doable). For thicker cookies, chill the dough for 20-30 minutes and leave the balls fully formed. I recommend baking off a test cookie or two to make sure you like the shape first.Bake for 13 to 15 minutes at 325 degrees, or 9 to 11 minutes at 350 degrees, until edges are golden brown and centers are no longer raw looking.Remove from oven and immediately swirl a large round cookie cutter around each cookie to tuck in the edges and shape the cookies into perfect circles (you can also use the concave side of two spoons to achieve something similar). Let cool for 10 minutes on cookie sheets, then transfer to a wire rack to cool. Repeat with remaining dough, being sure to let the cookie sheet cool completely before scooping more dough onto it. You can reuse parchment, wipe off any greasy bits with a paper towel and you can use the same sheets to bake this entire batch.Store cookies in an airtight container for up to 5 days.
TOFFEE APPLE OATMEAL COOKIES | LOVE AND OLIVE OIL
From loveandoliveoil.com
Total Time 45 minutes
- Preheat oven to 325 degrees F, 350 degrees F if you don’t want your cookies to spread as much. Line two heavyweight, light to medium colored baking sheets with parchment paper.In a mixing bowl or the bowl of a stand mixer, cream butter until fluffy. Add sugar, brown sugar, baking soda and salt and beat on medium-high speed until light and fluffy, about 2-3 minutes.Add eggs, one at a time, mixing until each egg is incorporated and emulsified, scraping down the side of the bowl between as necessary.Add flour and cinnamon and mix on low speed until flour is almost fully incorporated; add oats and mix until just combined. Mix in apples and toffee bits.Scoop balls of dough onto prepared cookie sheet, using a medium (#40) cookie scoop (or a scant 2 tablespoons of dough), leaving 2-3 inches of space between cookies as they will spread quite a bit.The shape in which the cookies bake depends on a lot of factors, primarily the dough temperature and shape. If you want flatter cookies like mine, use room temperature dough and press down the balls slightly into puck shapes (it’s pretty sticky, but should be doable). For thicker cookies, chill the dough for 20-30 minutes and leave the balls fully formed. I recommend baking off a test cookie or two to make sure you like the shape first.Bake for 13 to 15 minutes at 325 degrees, or 9 to 11 minutes at 350 degrees, until edges are golden brown and centers are no longer raw looking.Remove from oven and immediately swirl a large round cookie cutter around each cookie to tuck in the edges and shape the cookies into perfect circles (you can also use the concave side of two spoons to achieve something similar). Let cool for 10 minutes on cookie sheets, then transfer to a wire rack to cool. Repeat with remaining dough, being sure to let the cookie sheet cool completely before scooping more dough onto it. You can reuse parchment, wipe off any greasy bits with a paper towel and you can use the same sheets to bake this entire batch.Store cookies in an airtight container for up to 5 days.
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