OLAKE RECIPES

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BUTTER COOKIE RECIPE | LAND O’LAKES



Butter Cookie Recipe | Land O’Lakes image

Tender butter cookies that are perfect for decorating for any occasion.

Provided by Land O'Lakes

Categories     Cut Out    Sugar    Butter    Butter    Sweet    Baking    Creating New Traditions    Dairy    Cookie    Dessert    Cookie    Dessert    Cookie    Dessert

Total Time 1 hours 1 minutes

Prep Time 1 hours 0 minutes

Yield 36 cookies

Number Of Ingredients 14

Cookie
1 cup Land O Lakes® Butter softened
1 cup sugar
1 large Land O Lakes® Egg
2 tablespoons orange juice
1 tablespoon vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon baking powder
Frosting
3 cups powdered sugar
1/3 cup Land O Lakes® Butter softened
1 teaspoon vanilla extract
1 to 2 tablespoons milk
Food color, if desired

Steps:

  • Combine 1 cup butter, sugar and egg in bowl. Beat at medium speed, scraping bowl often, until creamy. Add orange juice and 1 tablespoon vanilla. Continue beating, scraping bowl often, until well mixed. Add flour and baking powder; beat at low speed until well mixed.
  • Divide dough into thirds. Shape each third into a ball; flatten slightly. Wrap each in plastic food wrap; refrigerate 2-3 hours or until firm.
  • Heat oven to 400°F.
  • Roll out dough, 1/3 at a time, on lightly floured surface (keeping remaining dough refrigerated), to 1/8- to 1/4-inch thickness. Cut with 3-inch cookie cutters. Place, 1 inch apart, onto ungreased cookie sheets.
  • Bake 6-10 minutes or until edges are lightly browned. Let stand 1 minute on cookie sheet; remove to cooling rack. Cool completely.
  • Combine powdered sugar, 1/3 cup butter and 1 teaspoon vanilla in bowl. Beat at low speed, scraping bowl often and gradually adding enough milk for desired spreading consistency. Tint with food color, if desired. Frost and decorate cooled cookies as desired.

Nutrition Facts : Calories 150 calories, FatContent 7 grams, SaturatedFatContent grams, TransfatContent grams, CholesterolContent 25 milligrams, SodiumContent 70 milligrams, CarbohydrateContent 21 grams, FiberContent 0 grams, SugarContent grams, ProteinContent 1 grams

CLASSIC POTATO LATKES RECIPE - NYT COOKING



Classic Potato Latkes Recipe - NYT Cooking image

This recipe is for a classic, unadorned latke; no kohlrabi or cumin here. Serve them hot and make more than you think you need. They go fast.

Provided by Melissa Clark

Total Time 45 minutes

Yield About 3 dozen

Number Of Ingredients 8

2 large Russet potatoes (about 1 pound), scrubbed and cut lengthwise into quarters
1 large onion (8 ounces), peeled and cut into quarters
2 large eggs
1/2 cup all-purpose flour
2 teaspoons coarse kosher salt (or 1 teaspoon fine sea salt), plus more for sprinkling
1 teaspoon baking powder
1/2 teaspoon freshly ground black pepper
Safflower or other oil, for frying

Steps:

  • Using a food processor with a coarse grating disc, grate the potatoes and onion. Transfer the mixture to a clean dishtowel and squeeze and wring out as much of the liquid as possible.
  • Working quickly, transfer the mixture to a large bowl. Add the eggs, flour, salt, baking powder and pepper, and mix until the flour is absorbed.
  • In a medium heavy-bottomed pan over medium-high heat, pour in about 1/4 inch of the oil. Once the oil is hot (a drop of batter placed in the pan should sizzle), use a heaping tablespoon to drop the batter into the hot pan, cooking in batches. Use a spatula to flatten and shape the drops into discs. When the edges of the latkes are brown and crispy, about 5 minutes, flip. Cook until the second side is deeply browned, about another 5 minutes. Transfer the latkes to a paper towel-lined plate to drain and sprinkle with salt while still warm. Repeat with the remaining batter.

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