BUTTER FLAVORING INGREDIENTS RECIPES

Steps:

• Combine all ingredients for desired flavor butter in bowl. Beat at medium speed until well mixed; refrigerate until firm.
• Store refrigerated in container with tight-fitting lid up to 2 weeks.
• Suggested Uses for Baked Potato Butter:• Top baked potatoes or scrambled eggs.• Stir into hot mashed potatoes.• Spread onto toasted English muffin, top with scrambled egg and Land O Lakes Deli American.
• Suggested Uses for Chipotle Lime Butter:• Use to prepare fajitas or place on top of grilled chicken, steak or pork.• Mix into refried beans and serve with Spanish rice.
• Suggested Uses for Cranberry Orange Butter:• A great holiday flavored butter that would taste great over grilled chicken or turkey breast.• Spread onto slices of pumpkin, lemon bread or Cheddar cheese scones.• Make tea sandwiches by spreading onto slices of bread and topping with thin slices of turkey and provolone cheese.
• Suggested Uses for Pesto Parmesan Butter:• Stir into cooked green beans.• Stir melted butter into panko breadcrumbs for a crispy casserole topping.• Stir into cooked pasta for a quick side dish.• Slice loaf of French bread horizontally; spread cut-sides with butter and broil for a cheesy pesto garlic bread.

Steps:

• Preheat oven to 400°F.
• EASY, BASIC RECIPE.
• Cream butter.
• Add sugar gradually, cream until fluffy.
• Add unbeaten egg and vanilla. Beat well.
• Sift together dry ingredients and blend into creamed mixture.
• Divide dough in half and prepare cookies in variations you prefer:.
• BUTTER CRISPIES:.
• Chill dough. Roll half cookie dough on well-floured pastry cloth to 1/8 inch thick. Cut with floured cookie cutters. Bake about 6 minutes and cool on rack. Makes about 3 dozen.
• SNOWBALLS:.
• To half cookie dough add 1/3 cup ground walnuts. Chill. Roll dough into balls size of large marbles. Bake 8 to 10 minutes. Roll at once in confectioner's sugar. Cool Roll again in sugar. Makes about 2.5 dozen.
• BUTTER FINGERS:.
• To half cookie dough add 1/2 cup chopped nuts, 1/4 cup chopped candied cherries. Chill. Shape into oblongs sizes of little finger. Bake 8 to 10 minutes. Sprinkle while hot with granulated sugar, and again when cool. Makes about 2 dozen.
• TRIXIE-TREATS:.
• Chill half dough. Mold into balls size of walnuts. Roll in mixture of 2 tbsp sugar and 1 tsp cinnamon. Bake 8 to 10 minutes. Makes about 1.5 dozen.
• BUTTER THINSIES:.
• Form half dough in roll 2 inches in diameter. Wrap in wax paper and chill until firm. Slice 1/8 inch thick. Sprinkle with finely chopped nuts or coconut. Bake 6 minutes. Makes about 3 dozen.
• CHOCOLATE MINT CREAMS:.
• To half recipe add 1 square unsweetened chocolate, melted and cooled. Form dough in roll 2 inches in diameter. Wrap in wax paper and chill. Slice 1/8 inch thick. Bake 8 minutes. Cool. Put together with Mint Cream Filling: Cream 2 tbsps butter, 1 cup sifted confectioner's sugar, 1 tbsp cream, mint flavoring. Makes about 1.5 dozen.
• JEWEL CLUSTERS:.
• Using half dough, drop by half teaspoons on cookie sheet. Press candied fruit into each. Bake 8 minutes. Makes about 2.5 dozen.
• MOLASSES SPICE-EEZ:.
• To half dough, add 2 tbsps molasses, 1/2 tsp ginger, 1 tsp cinnamon, 1/4 tsp nutmeg. Chill at least 1/2 hour. Roll 1/8 inch thick on well-floured surface. Cut into patterns. Bake 6 minutes. Makes about 3 dozen.