BASIC BUTTER COOKIES RECIPE - EPICURIOUS
These butter cookies are absolutely delicious made with regular butter, but they become downright amazing with Plugrá or Land O Lakes Ultra Creamy.
Provided by EPICURIOUS.COM
Yield Makes about 4 dozen cookies
Number Of Ingredients 8
Steps:
- Whisk together flour, baking powder, and salt in a small bowl.
- Beat together butter and sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 3 minutes in a standing mixer (preferably fitted with paddle attachment) or 6 with a handheld. Beat in egg and vanilla. Reduce speed to low, then add flour mixture and mix until just combined.
- Form dough into a 12-inch log (2 inches in diameter) on a sheet of plastic wrap and roll up dough in plastic wrap. Chill dough on a baking sheet until firm, at least 4 hours. (To roll cookies into balls, see cooks' note, below.)
- Put oven racks in upper and lower thirds of oven and preheat oven to 375°F.
- Cut enough 1/8- to 1/4-inch-thick slices from log with a heavy knife to fill 2 ungreased large baking sheets, arranging slices about 1 inch apart (chill remainder of log, wrapped in plastic wrap). If garnishing with coarse sugar, sprinkle slices with it.
- Bake cookies, switching position of sheets halfway through baking, until edges are golden, 12 to 15 minutes total. Cool on sheets 3 minutes, then transfer with a metal spatula to racks to cool completely. Make more cookies with remaining dough on cooled baking sheets.
- *Available at specialty foods shops and New York Cake & Baking Distributor (800-942-2639).
MIMOSA BUTTER COOKIES RECIPE: HOW TO MAKE IT
You can add many different flavors to butter cookies to make them your own. Try an alternate type of citrus zest, or add an alternate liquid to change things up. —Sara Lark, Raton, New Mexico
Provided by Taste of Home
Categories Desserts
Total Time 40 minutes
Prep Time 25 minutes
Cook Time 15 minutes
Yield about 3 dozen.
Number Of Ingredients 7
Steps:
- Preheat oven to 350°. In a large bowl, cream first 4 ingredients until light and fluffy, 5-7 minutes. Mix juice and champagne. Add flour to creamed mixture alternately with juice mixture, beating well after each addition., Cut a small hole in the tip of a pastry bag; insert a #1M star tip. Transfer dough to bag; pipe 2-in. circles 2 in. apart onto parchment-lined baking sheets., Bake until edges are set, 10-12 minutes. Cool on pan 5 minutes. Remove to wire racks to cool.
Nutrition Facts : Calories 95 calories, FatContent 5g fat (3g saturated fat), CholesterolContent 14mg cholesterol, SodiumContent 106mg sodium, CarbohydrateContent 11g carbohydrate (4g sugars, FiberContent 0 fiber), ProteinContent 1g protein.
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