COOKIES AND CREAM BUTTER RECIPES
COOKIES AND CREAM BUTTERCREAM RECIPE | MARTHA STEWART
The frosting may be refrigerated in an airtight container for up to 3 days. Bring to room temperature and re-whip with an electric mixer fitted with the paddle attachment before using.
Provided by Martha Stewart
Categories Buttercream Frosting Recipes
Total Time 30 minutes
Prep Time 30 minutes
Yield Makes 5 cups
Number Of Ingredients 6
Steps:
- In the heatproof bowl of an electric mixer, combine egg whites, sugar and salt over a pot of simmering water. Whisking constantly, cook until sugar and salt dissolve and mixture is warm to touch (about 160 degrees). Using the whisk attachment, beat mixture on low speed and gradually increase to high, beating until mixture is stiff and glossy, about 10 minutes. With mixer on low, add butter a few tablespoons at a time, then whisk in vanilla. Using paddle attachment, beat buttercream until air bubbles are gone and mixture is smooth. Gently fold in crushed cookies. Use immediately.
BUTTER COOKIES RECIPE: HOW TO MAKE IT - TASTE OF HOME
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.
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COOKIES AND CREAM BUTTERCREAM RECIPE | MARTHA STEWART
The frosting may be refrigerated in an airtight container for up to 3 days. Bring to room temperature and re-whip with an electric mixer fitted with the paddle attachment before using.
From marthastewart.com
Reviews 0
Total Time 30 minutes
Category Buttercream Frosting Recipes
From marthastewart.com
Reviews 0
Total Time 30 minutes
Category Buttercream Frosting Recipes
- In the heatproof bowl of an electric mixer, combine egg whites, sugar and salt over a pot of simmering water. Whisking constantly, cook until sugar and salt dissolve and mixture is warm to touch (about 160 degrees). Using the whisk attachment, beat mixture on low speed and gradually increase to high, beating until mixture is stiff and glossy, about 10 minutes. With mixer on low, add butter a few tablespoons at a time, then whisk in vanilla. Using paddle attachment, beat buttercream until air bubbles are gone and mixture is smooth. Gently fold in crushed cookies. Use immediately.
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BUTTER COOKIES RECIPE: HOW TO MAKE IT - TASTE OF HOME
This great butter cookie recipe is a favorite of my nephews, who love the creamy frosting. —Ruth Griggs, South Hill, Virginia
From tasteofhome.com
Reviews 4.8
Total Time 35 minutes
Category Desserts
Calories 157 calories per serving
From tasteofhome.com
Reviews 4.8
Total Time 35 minutes
Category Desserts
Calories 157 calories per serving
- 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.
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COOKIES-AND-CREAM SHORTBREAD COOKIES RECIPE - PUREWOW
From purewow.com
Reviews 3.2
Total Time 40 minutes
Calories 171 calories per serving
Reviews 3.2
Total Time 40 minutes
Calories 171 calories per serving
- 1. Make the Cookies: Preheat the oven to 300?F and line two baking sheets with parchment paper. 2. In the bowl of a food processor, pulse the cookies until they form fine crumbs, about 1 minute. Remove 2 tablespoons of the cookie crumbs and reserve in a small bowl. 3. Add the confectioners' sugar to the food processor and pulse to combine. Add the butter and process until the mixture is light and fluffy, about 1 minute. Scrape the bowl of the food processor well. 4. Add the flour and salt, and pulse until the dough comes together, about 30 seconds. Add the vanilla and process until combined. 5. Divide the dough in half and then form each piece into an inch-thick disk. On a lightly floured surface, roll out the dough to ? inch thick. Cut the dough into circles using a round fluted cookie cutter and then transfer to the prepared baking sheets. 6. Bake until the cookies start to brown at the edges, 15 to 17 minutes. Cool completely. 7. Make the Glaze: In a medium bowl, whisk the confectioners' sugar and cream until a thick glaze forms. Working one at a time, spoon 1 teaspoon of glaze on top of each cookie. Let the glaze set for 5 minutes, then sprinkle the reserved cookie crumbs on top of each cookie. The glaze will fully set in another 10 to 15 minutes and then the cookies are ready to serve.
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Reviews 4.5
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Calories 142.5 calories per serving
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Reviews 4.5
Category Trusted Brands: Recipes and Tips, EAGLE BRAND®
Calories 142.5 calories per serving
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