CRUNCHY BUTTER COOKIE RECIPES

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CRUNCHY BUTTER COOKIES RECIPE - FOOD.COM



Crunchy Butter Cookies Recipe - Food.com image

This is a traditional Finnish cookie recipe that originated somewhere in the countryside of Western Finland. The cookies are sweet but very dry, so be sure to have a supply of milk at hand! The recipe works well with low lactose or lactose-free butter.

Total Time 20 minutes

Prep Time 10 minutes

Cook Time 10 minutes

Yield 24-36 cookies, 12 serving(s)

Number Of Ingredients 6

200 g butter
200 ml sugar
2 tablespoons sugar syrup or 2 tablespoons maple syrup
500 ml wheat flour
1 teaspoon baking soda
3 teaspoons vanilla sugar

Steps:

  • Mix the flour, soda and vanilla sugar.
  • Foam the butter, sugar and syrup by hand in a separate container.
  • Add the flour mixture to the foam and mix into a dough.
  • Separate the dough into flat bars.
  • Oven cook for 10 minutes at 200°C (400°F).
  • Cut the cooked dough to pieces. The dough should still be soft at this stage.
  • Leave the cookies to cool and harden in room temperature. To achieve maximum crunchiness, allow them to harden overnight.

Nutrition Facts : Calories 190.2, FatContent 13.8, SaturatedFatContent 8.6, CholesterolContent 35.6, SodiumContent 201.3, CarbohydrateContent 15.3, FiberContent 2.5, SugarContent 0.3, ProteinContent 3

BUTTER CRUNCH COOKIES RECIPE - FOOD.COM



Butter Crunch Cookies Recipe - Food.com image

When I was a kid in school, they used to sell these cookies, and I'd always wonder how they made them taste so good...Now, as an adult, I have been experimenting, trying to come up with a recipe, since I couldn't find any online. I struck gold yesterday, and so, here is the recipe, which if I may say so myself, taste even better that the Linden's brand! Enjoy!!!

Total Time 1 hours 25 minutes

Prep Time 25 minutes

Cook Time 1 hours

Yield 36-48 Cookies, 12-15 serving(s)

Number Of Ingredients 13

2 1/2 cups unbleached all-purpose flour
2 tablespoons cornstarch
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup powdered sugar
3/4 cup sugar
3/4 cup light brown sugar
3/4 cup unsalted butter, room temperature
1/2 cup sugar
1 large egg
1 teaspoon vanilla extract
1 tablespoon corn syrup

Steps:

  • Preheat oven to 325°F.
  • In a medium bowl, sift the flour, cornstarch, baking powder, baking soda, powdered sugar and salt.
  • In a small heavy bottom cast iron skillet, melt 1/4 C of butter, and 1/2 C sugar over very low heat, until it is bubbling and thick. Let this mixture cool for about a minute, (no more) and then pour it onto a cookie sheet that has been lined with parchment paper to cool a few minutes more.
  • When it is cool enough,(and still slightly pliable) break off small pieces using a sharp heavy knife, or maybe a clean screwdriver. It will be a lot of work, but you'll get a little muscle, and the reward of knowing that your cookies are going to be so good, you won't mind all of the work!
  • Now, in a large mixing bowl, beat the remaining sugars with the remaining butter until it is light and fluffy. Add the egg, and mix again. Add the vanilla and the corn syrup, mixing until it is combined.
  • Then, add the flour mixture, a little at a time, until it is completely incorporated. With a wooden spoon, add the cooled candy pieces, distributing them evenly throughout the dough.
  • Refrigerate the dough for about 30 minutes, or freeze it for 15. When it is cold, roll out 1 1/2-inch balls of dough, and be careful, those pieces of toffee will probably be really sharp! Place the balls of dough 2 1/2-inches apart on an ungreased cookie sheet, and bake for 9-11 minutes, making sure that they don't brown too much. They should be very light on top, and golden on the bottom.
  • After two minutes, remove the cookies from the cookie sheet, and continue cooling on a wire cooling rack, about 7-8 more minutes, or until the toffee is set.

Nutrition Facts : Calories 365.5, FatContent 12.2, SaturatedFatContent 7.5, CholesterolContent 46, SodiumContent 184.4, CarbohydrateContent 61.8, FiberContent 0.7, SugarContent 39.6, ProteinContent 3.4

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